Pumpkin Waffles
These Pumpkin Waffles are a cozy, homemade breakfast treat bursting with autumn spices—and they come together in under 30 minutes.
Ingredients
- 1¾ cups all-purpose flour (or whole wheat pastry flour for extra fiber)
- 2 tablespoons brown sugar (light or dark—your choice)
- 1 tablespoon baking powder (aluminum-free for best rise)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon (freshly ground if you have it)
- ½ teaspoon ground nutmeg (or a pinch of cloves for depth)
- 1 cup pumpkin puree (canned or homemade—see tip below)
- 1 large egg, lightly beaten
- 1½ cups milk (dairy or plant-based—oat milk adds creaminess)
- 2 tablespoons melted unsalted butter (coconut oil works too)
- 1 teaspoon vanilla extract
Instructions
- Heat your waffle iron according to manufacturer’s instructions. In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
- In a separate bowl, stir together pumpkin puree, egg, milk, melted butter, and vanilla until smooth. Give it a little swirl—see how the batter turns a soft, pumpkin-orange hue?
- Pour the wet mix into the dry ingredients, stirring just until no streaks of flour remain. Avoid overmixing—you want a few tiny lumps for extra fluffiness. Let the batter rest 5 minutes.
- Lightly grease waffle iron with cooking spray or melted butter. Ladle batter (about ½ cup) onto the center, close the lid, and cook until steam slows—usually 4–5 minutes. That gentle hiss is your cue!
- Transfer cooked waffles to a wire rack in a warm oven (200°F) so they stay crisp while you finish the rest. No soggy bottoms here!
- Stack waffles high and top with butter, a drizzle of maple syrup, and a sprinkle of toasted pecans or pepitas. Or get playful: Greek yogurt, fresh berries, or even a dollop of cranberry compote.
Notes
A few lessons from my kitchen: If your batter feels too thick, add a splash of milk—batter should pour easily. For even browning, spray your iron between batches. Letting the batter rest helps the leavening agents activate; don’t skip it. If you prefer a softer waffle, wrap them in foil instead of using the wire rack.
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