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Eggs. Eggs not only add fluffiness to this pumpkin waffle recipe, but protein and healthy fats too! If you’re looking for a vegan option, you can try using 2 flax eggs instead. Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped. Pumpkin pancakes, pumpkin French toast casserole, and today’s pumpkin waffles are simply the epitome of fall morning bliss. (With a shoutout to apple cinnamon rolls, too!) The best way to tell when they are done is when steam stops coming out of the waffle iron; if you have one of those waffle irons that have a beep or a light when they think the waffles are done don’t listen to it, just wait until it stops steaming.
Beat the eggs: Give them a vigorous whisk by hand, or use a handheld or stand mixer fitted with a whisk attachment to whip them up until they’re frothy on top, about a minute or two. This helps keep the waffles light, to counteract the heaviness of the pumpkin. For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. Once you’ve whipped up a batch of pumpkin waffles, the fun begins! Top them up to make them into a healthy or no so healthy breakfast. Here’s what we used, and a few more ideas: Mix dry ingredients– In a separate large bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Whisk dry ingredients into wet ingredients, mixing just until moistened. Add in melted butter, whisking just until incorporated. The batter will be lumpy (be sure not to over-mix).
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If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling. Pumpkin pie spice blend isn’t readily available outside of the US. In the UK the closest thing we have is mixed spice (though M&S have started selling pumpkin spice!), but it is a different blend of spices to pumpkin spice so it’s not the best thing to use if you want a true pumpkin spice flavour. Whole Milk: There’s more liquid in waffles than pancakes, because they cook longer and we want to prevent them from being too dry. Whole milk makes for rich and tender waffles, but you could also use buttermilk or a nondairy milk.
Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each ground ginger, ground allspice, ground nutmeg, and ground cloves. This is in addition to the 2 teaspoons of ground cinnamon and 1/4 teaspoon ground ginger also called for in this recipe. You could also make this a dessert recipe by adding a scoop of vanilla bean ice cream and a drizzle of Caramel Sauce on top of your warm pumpkin waffles. How to Toast Pecans Every waffle maker we tested got very hot everywhere except the handle. Make sure not to touch any other part of the waffle maker while it's in use and wear protective gloves if you're worried about burning yourself. Milk: Whole milk makes for rich and tender waffles, but you could also use buttermilk or a nondairy option in a pinch.The best waffle makers make this ultimate breakfast treat straightforward and convenient to make and your waffles will look just like you just bought them from a diner. This pumpkin waffle recipe will satisfy your pumpkin spice craving at any time of year – before the coffee shops even declare it to be pumpkin spice season – but they are especially tasty and cozy during the colder months. More Pumpkin Recipes Reheat the waffles in the toaster or oven at 350ºF for about 5 minutes and until they’re hot and crispy. To freeze waffles. You can make these pumpkin waffles two ways: using a standard waffle maker or make them into Belgian waffles. Our top choice? Belgian. They’re taller and fluffier than standard waffles, and just plain more fun to eat. Here are the differences between the two:
Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. Make Ahead & Freezing Instructions: Waffles are best enjoyed freshly made. I recommend freezing any leftover cooled waffles. Waffles can be frozen for up to 3 months, then warmed in the toaster. Eggs: Eggs not only bind everything together, they also help make these pumpkin waffles light and fluffy. You’ll beat the eggs first, before adding the other ingredients. Pumpkin is a heavy ingredient, so we whip air into the eggs to counterbalance it and prevent weighed-down waffles. No need to separate the eggs. There are so many ways to eat pumpkin as a fall breakfast idea! After you make these pumpkin waffles, you absolutely must try:We love to enhance the Fall spices in this recipe with a little sweetness. Our favorite way to top these waffles is with: Make the pumpkin waffle batter: In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside. Once the batter can easily be lifted off the griddle pan with a spatula, flip the waffle batter over and give it another five minutes of heat.
Meanwhile, as the waffles cook, make the optional maple pecan topping: Place the pecans in a saucepan or skillet set over medium-low heat. Toast the pecans for just about 4–5 minutes, stirring the whole time, because pecans can go from toasted to burnt in a matter of seconds. When they’re giving off a subtle toasty scent, turn the heat down to low and pour in the maple syrup. Leave it on the stove for just a minute, until the syrup is warmed through, and then remove from heat. Butter. A little bit of melted butter gives the exterior of these pumpkin spice waffles the perfect crispiness. To keep these waffles vegan, use oil instead. As you probably know, most of what people love about pumpkin are the spices: not the actual pumpkin itself! Pumpkin is pretty bland and bitter right out of the can. Our favorite way to flavor it is with our homemaker spice blend, which makes a large batch. But you can also mix up the individual spices just for this recipe. Here’s what to do: In another large bowl, using a handheld or stand mixer fitted with a whisk attachment (or whisk vigorously by hand), beat the eggs (do not separate them) on high speed for 1–2 minutes, until frothy on top. Add the pumpkin, melted butter, brown sugar, maple syrup, vanilla, and milk, and whisk/beat on medium speed until combined. Pour the dry ingredients into the wet ingredients and whisk/beat on low speed until combined. Do not over-mix. Some small lumps are OK. Make a batch:Mix up this Pumpkin Pie Spice: it makes ¼ cup, which is enough for 4 pumpkin waffles recipesSugar– Just a tiny bit for texture, you can add sweetness with your toppings (see our favorite topping options below) Another thing to consider is the shape. Some waffle makers produce squares, while some make rectangular waffles, and others circular. Most models produce a single waffle at a time, but if you have a large family or frequently entertain guests then it makes sense to go for a machine that makes two or more waffles at a time. Because of the pumpkin, these waffles are softer than most. If your waffle iron has heat settings, I suggest usingmedium-high heat and allow the waffle maker to fully heat up before greasing. Bake the waffles until they are crispy on the outside– they take a little longer than regular waffles. These easy pumpkin waffles pair well with a variety of breakfast sides. Below are some of my favorite sides to serve with a waffle breakfast. When the tiny waffle maker arrived in my mailbox a few days later, I was so excited that I admittedly decided to make them for dinner (brinner, if you will). I pulled a box of Trader Joe's Gluten Free Pumpkin Pancake Mix (yes, I do, in fact, have a pumpkin problem) out of the cupboard and whipped up the batter.
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