Description
These Pumpkin Waffles are the perfect fall breakfast, bursting with warm spices and moist pumpkin flavor. Easy to make with pantry staples, they yield fluffy, golden waffles that pair beautifully with maple syrup, whipped cream, or chopped pecans for a cozy autumn treat.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Wet Ingredients
- 2 large eggs
- 1 1/2 cups milk
- 3/4 cup canned pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the Waffle Iron: Start by preheating your waffle iron according to the manufacturer’s instructions to ensure it’s hot and ready for cooking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until fully combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then whisk in the milk, pumpkin puree, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing to keep waffles tender.
- Prepare the Waffle Iron: Lightly grease the waffle iron with oil or nonstick cooking spray to prevent sticking.
- Cook Waffles: Pour batter onto the center of the waffle iron (amount depends on your waffle maker size) and cook until the waffle is golden brown and crisp. Repeat with remaining batter.
- Serve: Serve the warm waffles immediately with maple syrup, whipped cream, or chopped pecans for a delightful fall breakfast experience.
Notes
- For extra fluffy waffles, separate the egg whites and beat them to stiff peaks before folding them into the batter at the end.
- Leftover waffles can be frozen and reheated in a toaster for a quick and easy breakfast.
