Pumpkin Waffles
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Pumpkin waffles will definitely make your fall better. You’ll be ready to bring on the plaid and toques with a belly full of pumpkin spice waffles!
To say my parenting style changed slightly in March would be a massive understatement. I mean, I bought my kids Eggo waffles, for crying out loud. I never buy that kind of stuff.
We went through a lot of Eggos. I mean, A LOT.
Then I made these pumpkin waffles. You should have heard those two carrying on.
“MOM, I can’t believe you made these!” “They are better than Eggo waffles, and I’m not gonna lie, Eggos are freaking good” “Like seriously. Can you make these WAY more often Mom?”
I guess I’ve got my marching orders!
This recipe is dedicated to leggo’in that Eggo.
Jump to:
Tips + Tricks
No. 1 –> This recipe works best if you can steal your mom’s vintage waffle iron without her knowing and just never give it back. Ha. But seriously, electric waffle irons make this much easier, you can use a pan or a griddle, but an waffle iron is definitely a big help.
No. 2 –> You’ll know your waffles are done when the iron stops steaming as much and you can really smell the pumpkin. I’ve found my mom’s my iron cooked them perfectly in about 4 minutes.
No. 3 –> Serve your waffles with fresh whipping cream, crunched pecans and maple syrup. Holy Dyna – Delicious!!
Ingredients
This is just a quick list of ingredients – see the complete list and quantities in the printable recipe card below!
- all purpose flour
- baking powder
- baking soda
- pumpkin pie spice
- salt
- eggs
- brown sugar
- pumpkin
- milk
- vegetable oil
How to make
- Preheat the waffle iron. If you have a pan, preheat it as you would for any waffle recipe. If you stole an electric waffle maker from your mom, it’s still yours, plug it in.
- In a large bowl, whisk together the dry ingredients, this allows all the baking powder and soda to evenly distribute in the dry mix, leading to fluffier waffles later – trust me.
- Whisk the wet ingredients + brown sugar in a medium bowl until completely combined. Then pour the wet into the dry and give it a mix until just combined. There may be some lumps, but don’t worry about those because we really don’t wanna over mix the batter.
- WAIT! 4-5 minutes. Just do it 🙂
- Spray the waffle pan/iron with cooking spray if desired.
- Scoop the batter into the waffle maker. Mine takes just shy of 1/2 cup per waffle. You’ll see at this point that the batter is quite airy and fluffy, resist stirring, and only disturb what you need to scoop out your batter.
- Cook the waffles until golden brown and a crusty shell forms. You’ll know when they’re ready because you can smell the deliciousness and the waffle maker stops steaming as much. For me, that was right around 4 minutes.
- Eat the waffles. Serve them with fresh whipped cream flavoured with your own homemade vanilla extract, maple syrup, and crushed pecans.
- Store the waffles?
Make ahead
If you’ve been around these parts before, you know that I’m ALL ABOUT that food that can be cooked once and enjoyed with no mess later on. This pumpkin spiced waffle recipe is no different.
To store for a couple days:
- Cool waffles completely on a wire mesh cooling rack, then transfer to an airtight container or gallon ziplock bag.
- Place waffles in the fridge and eat within 3 days.
To store for a couple months:
- Cool waffles to room temperature on a wire mesh cooling rack, then place the rack right into the freezer and freeze until completely frozen.
- Once waffles are completely frozen transfer to a gallon ziplock bag.
- Keep waffles in the freezer for up to 3 months.
To reheat:
- Put your waffles in the toaster, or reheat them in the air fryer like my kids do! These reheat methods really revive these waffles to their freshly baked glory!
Recommended tools
A guy can’t make waffles without a waffle maker. You can find a great waffle maker on Amazon – I can’t guarantee it will kick as much ass as the one I “storrowed”! Haha
More breakfast recipes to love!
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📖 Printable Recipe
Pumpkin Waffles
Ingredients
- 1 ½ cup all purpose flour
- 3 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup milk
- 1 cup pumpkin puree
- ¾ cup brown sugar packed
- 2 large eggs
- ¼ cup vegetable oil
Instructions
- Preheat your waffle iron or pan according to the manufacturer’s directions.
- Whisk the dry ingredients; 1 ½ cup all purpose flour, b3 teaspoons baking powder, 2 teaspoons pumpkin pie spice, b1 teaspoon baking soda and ¼ teaspoon salt, until well blended in a large bowl. Set aside.
- Whisk the wet ingredients; 1 ½ cup milk, 1 cup pumpkin puree, ¾ cup brown sugar, 2 large eggs, and ¼ cup vegetable oil, until completely combined in a medium bowl.
- Pour the wet ingredients into the dry ingredients and stir together until just combined. Avoid over-stirring.
- Allow your pumpkin waffle batter to sit for 3-5 minutes.
- Spray or grease your waffle pan/iron with oil if required.
- Scoop the batter into the waffle pan. Cook until the waffles become fragrant and the steam slows. About 3-5 minutes, depending on waffle iron.
Notes
to store for a couple days:
- Cool waffles completely on a wire MESH COOLING RACK, then transfer to an airtight container or GALLON ZIPLOCK BAG.
- Place waffles in the fridge and eat within 3 days.
to store for a couple months:
- Cool waffles to room temperature on a wire MESH COOLING RACK, then place the rack right into the freezer and freeze until completely frozen.
- Once waffles are completely frozen transfer to a GALLON ZIPLOCK BAG.
- Keep waffles in the freezer for up to 3 months.
to reheat:
Recommended Equipment + Ingredients
Nutrition
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