Pumpkin Waffles
When I come up with a new recipe for weelicious, it usually takes me some to test it, write the post and stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of Kenya’s lunch on my facebook and Twitter, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, pumpkin waffles!
Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who’s overstocked on pumpkin and wants to get rid of it in the yummiest way possible!
In our house, we’re all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy pumpkin waffles? I guarantee you’ll win mom (or dad) of the year for that one!
Pumpkin Waffles (Makes 12 4 inch Waffles)
2 1/2 Cups All Purpose Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
1 Cup Milk (I used rice milk)
1 Cup Buttermilk (I used low fat)
1 Cup Pumpkin Puree
6 Tbsp Butter, melted
1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.
*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
We used these to make this recipe:
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That is a fabulous idea! I will definitely be putting that in my daughter’s lunch box soon. My son is allergic to cinnamon – do you think I could leave it out?
Yes you can
Looks SO yummy! Did you add any flavoring to the cream cheese? I love the idea of cutting the waffles to make sandwiches. Thanks!
No we used plain cream cheese and it was great!
hi,
this recipe sounds awesome! i was wondering what i could substitute buttermilk with? we’re lactose intolerant over here.
thanks!
You can use Rice Milk, or Almond Milk , Soy Milk
I just made a half recipe of these for my family for breakfast. I didn’t have the buttermilk so I just used non-fat milk, and when it came time to add the pumpkin, I realized all I had was organic “pumpkin pie mix” puree. Oops! They were still delicious and my 2-year old son ate 2 whole waffles! (My husband ate 5!)
[...] How to eat: Mix with a little butter, cinnamon and nutmeg. Weelicious Pumpkin Waffles [...]
maybe my question was not phrased correctly, just wanted to know what 1 MILK meant for the ingredients, as in what measurement as it already has butter milk…thanks
Sorry there was a typo, it is 1 Cup Milk
Can you make with with regular milk instead of buttermilk?
yes you can
These waffles are amazing! I can’t get enough of them. THANK YOU!
Urs
Hmm YUM! *-). Thank you for the share
i made these for the first time, I was so PROUD of my self. First I have never made waffles and to make them from scratch they were amazing. I made extra and I think we ate them everyday for a week! The whole family loved them and I especially loved the idea that we were getting healthy pumpkin in there too.
These waffles are delicious!
Have you made them with a wheat flour / white flour combination?
No, did you make yours with that combination? How did they turn out?
I *finally* had a chance to make these with a white/wheat flour combo and they were great! I used 1 1/2 c. white flour and 1 c. wheat flour. The kids drank the last of the milk as I was mixing these together, so I substituted 1 cup of water for the cup of milk and the waffles turned out fluffy and delicious. Thanks again for the recipe!
These were a big hit at my house. My son ate 3!!!!!
Yum! We folded dried cranberries and walnuts into the cream cheese and made sandwiches, perfect start to fall.
love it!!
This recipe calls for plain flour. Is that different from all purpose flour?
Yes
Did you adapt this recipe from smitten kitchen? It’s almost identical to hers! I’m looking forward to making them for breakfast tomorrow morning, mixing up the dry ingredients now so they’ll be ready to go.
That is so funny that you say that, I have not seen smitten kitchen’s recipe for this, I’ll take a look at it! Thanks!
But I do love Smitten Kitchen!
I had extra batter and not enough time to make all of it, so I froze the batter. Can I do that? Thanks
I have never froze batter so not sure how that would be, let me know if you make more waffles with it!
I ran out of both buttermilk and regular milk, so I used 1 cup rice milk and one cup plain yogurt. Turned out great!
We loved these! The kids even commented on the smell and they dug right in! This recipe is definitely a good reason for stocking up on pumpkin! Thanks so much!
[...] a recipe that would use up leftover pumpkin puree, so I went into the Weelicious archives and found Pumpkin Waffles. This time I warned Kurt about the extreme act of deception I was about to orchestrate for the [...]
I forgot to say that we also used white whole wheat flour and it worked perfectly! Light and airy just like regular flour without the coarseness of whole wheat flour.
We just made these this morning with a few modifications because we are dairy free. I used Earth Balance in place of the butter, and coconut milk instead of milk. We also used butternut squash puree instead of pumpkin and then later added some freeze dried apples for fun. The waffles turned out lovely and we will definitely use this recipe again!
I don’t have a waffle iron, but can I use the same batter to make pancakes?
yes you can!!
My kids are allergic to eggs and dairy. What can I use to substitute the eggs?
You can use applesauce instead of eggs. 1/4 cup unsweetened (not chunky) applesauce plus 1/2 teas baking powder for each egg you are replacing.
As always, weelicious comes through for this house!! Delicious! Thank you Catherine!
[...] (6) When we get in a food rut, I sometimes head over to Weelicious which has great recipes and inspiration. Baby food purees and big kid food too! Vegetable “Fried” Rice is one of our oldest’s favorites, and coincidentally, what she has for lunch today. Weelicious also has great freeze-worthy recipes that are great when you have more time on the weekends to cook and it saves a TON of time when preparing lunch. Some of our favorites are here, here and here. [...]
Wonderful site, where did you come up with the knowledge in this piece of content? I’m happy I found it though, ill be checking back soon to see what other articles you have.
My family loved these! We have been eating them as a snack too!
[...] Since I still had a cup of pumpkin puree leftover from the muffins that I made the other day, I decided to make some pumpkin waffles. It was dinner time when I decided to do this, so I figured I could just freeze and reheat them in the toaster for future lazy breakfasts. Here’s my version of the Weelicious Pumpkin Waffles. [...]
I made a gluten free version of this – 1/2 cup GF oat flour, 1/2 cup brown rice flour, 1/2 cup sweet sorghum flor, 1/3 cup almond flour, 1/3 cup coconut flour, 1/3 cup millet flour, 1/2 tsp guar gum. I substituted Rice milk for the “milk” and substituted Whole Milk for the “buttermilk”- followed the rest of the recipe exactly as is and they turned out wonderful! This was my very first attempt at converting a recipe and when served with cream cheese and a touch of maple syrup – you would never know they were gluten free. Thank you Catherine for inspiring me and for providing such a wonderful recipe!
[...] Pumpkin Waffles [...]
I just made these for dinner (with veggies on the side!), only I don’t own a waffle iron, so I cooked them like pancakes. It worked great and my kids are gobbling them up as I write this! Thanks for another great recipe!
The only problem with these, is you cannot make them with hungry children, they eat them up way too fast!
Thanks!
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[...]Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Pumpkin Waffles[...]…
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[...]Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Pumpkin Waffles[...]…
[...] I think of eating pumpkin, I think of something sweet like pie, muffins, bread, donuts or waffles. I’ve never really wanted to try pumpkin soup or other pumpkin flavored meals. But when I [...]
Hi! Just curious what size waffle maker you use for your waffle sandwiches. There is a footnote on this recipe which says you use a Belgian waffle maker, however the photo doesn’t look like each side could be as thick as a Belgian waffle. Do you use two regular waffles or one Belgian waffle sliced in half? I just tried the latter and it was difficult to cut it without “holes” appearing on one side. Thanks!
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Love this recipe! I’ve used it to make pancakes several times. My parents just gave me their old waffle iron, so I finally got to make them as waffles. Yum!
We drink almond milk, whole,and rice milk.