Pumpkin Waffles have the best flavors of pumpkin spice. The perfect fall breakfast! The waffles freeze and reheat well.
I had a recipe for pumpkin waffles that required the batter sit in the fridge overnight, intending to make the batter on a Saturday night so we could have them for breakfast on Sunday. Time got away from me and it was too late to start making waffle batter, so I decided to search for a recipe in the morning that didn’t require an overnight incubation. Thankfully I found this one on Smitten Kitchen.
We loved these waffles! The whipped egg whites make for a fluffy interior, and the outside is still nice and crispy like a waffle should be in my opinion. These sort of taste like my favorite pumpkin bread! This recipes makes a lot of waffles, so we have the leftovers in our freezer. I look forward to being able to pop one in the toaster for a quick weekday breakfast!
Gluten Free Waffles
I haven’t tried this myself with this recipe, but I have good luck using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour in many baked goods recipes.
Looking for More Fall Breakfast Ideas?
Check out these other recipes:
Allspice Crumb Muffins
Ultimate Steel Cut Oatmeal
Breakfast Chicken Sausage Patties
Apple Cider Doughnuts
Chocolate Chip Pumpkin Bread
Monkey Bread Muffins
- 2 1/2 cups all purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs (separated)
- 2 cups well-shaken buttermilk (see note)
- 1 cup canned solid-pack pumpkin
- 6 tablespoons unsalted butter (melted)
- Vegetable oil for brushing waffle iron or cooking spray
- Preheat oven to 250 degrees F and preheat waffle iron.
- Sift together flour, brown sugar, baking powder, baking soda, salt, and spices.
- Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
- In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter until just combined.
- Brush waffle iron lightly with oil or spray with cooking spray (I like to use Pam for Grilling because it's a high temperature formula and holds up better to heat of my waffle iron). Pour or spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. When I make waffles, I like to transfer the batter to a pourable measuring cup and pour it onto the waffle iron. I don't even bother spreading the batter because the weight of my waffle iron's lid spreads it nicely.
- If serving many people, transfer waffles to rack in oven to keep warm and crisp. Repeat with remaining batter. I just cool my extra waffles on a cooling rack, break up the squares, wrap them in waxed paper, and pack them up in freezer bags. Then they are ready to pop in the toaster from frozen.
2 thoughts on “Pumpkin Waffles”
Just made these tonight—delicious! Like pumpkin pie in waffle form! I subbed 1 cup wheat flour and you couldn't even tell. Reposting the recipe soon! Thanks!
Thanks for reporting back!! I'm glad you liked them! I really need to start replacing white flour with wheat, even if it's only half – great idea and nice to know it works well with this recipe! 🙂