Description
These Pumpkin Waffles are a delightful autumn treat, combining the warm flavors of pumpkin and spices with a crisp, golden waffle texture. Perfect for a cozy breakfast or brunch, they are easy to make with common pantry ingredients and can be enjoyed with syrup, butter, or whipped cream.
Ingredients
Wet Ingredients
- 1 cup (240 grams) pumpkin puree
- 1 cup milk (or buttermilk)
- 2 eggs
- 1/4 cup (57 grams) butter, melted (can also use coconut or vegetable oil)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups (165 grams) all-purpose flour
- 3 Tablespoons (45 grams) granulated sugar (can also use brown sugar)
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice (extra 1/2 teaspoon if you like spice)
- 1 teaspoon Kosher salt (or 3/4 teaspoon fine sea salt)
Optional
- 1/2 cup chocolate chips (or more)
Instructions
- Preheat
Preheat your waffle iron to medium heat (level 3 to 4) to ensure it’s hot enough to cook the waffles evenly. If you’re not serving the waffles immediately, preheat your oven to 175°F to keep the waffles warm after cooking. - Make waffle batter
In a large mixing bowl, whisk together the pumpkin puree, milk, sugar, eggs, melted butter, and vanilla extract until smooth and combined. In a separate bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix to keep the waffles light and fluffy. Stir in the optional chocolate chips if using. - Cook the waffles
Pour about 1/2 cup of batter onto the preheated waffle iron, spreading evenly to fill the mold. Close the lid and cook for approximately 2 minutes or until the waffle iron signals that the waffles are done. Carefully remove the waffle and place it in the warm oven if you are not serving immediately to maintain crispness. - Serve
Serve the waffles warm, topped with your favorite accompaniments such as butter, maple syrup, or whipped cream for an indulgent breakfast or brunch experience.
Notes
- Do not overmix the batter; a few lumps are fine to ensure fluffy waffles.
- If you don’t have pumpkin pie spice, you can substitute with a blend of cinnamon, nutmeg, ginger, and cloves.
- For dairy-free options, use plant-based milk and coconut or vegetable oil instead of butter.
- Waffles can be kept warm in a low oven (175°F) if preparing ahead.
- Chocolate chips are optional but add a delicious sweet twist.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
