Pumpkin Waffles
These easy Pumpkin Waffles are crisp on the outside, fluffy on the inside, and full of warm fall flavor. Perfect for breakfast, brunch, or even lunchbox waffle sandwiches!
Servings: 4
Calories: 220kcal
Ingredients
- 2 1/2 cups all purpose flour
- 1/3 cup light brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 4 large eggs
- 2 cups whole milk (or buttermilk or plant based milk)
- 1 cup pumpkin puree
- 6 tablespoons butter, melted
Instructions
- Preheat waffle iron.
- Sift the flour, brown sugar, baking soda, baking powder, salt, cinnamon and ginger into a bowl.
- In a separate bowl whisk the remaining wet ingredients.
- Add the dry ingredients into the liquid mixture and whisk until smooth. Don't overmix.
- 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.
- Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.
Notes
- To Freeze: Allow to cool, flash freeze in an even layer and then place in a ziploc bag. Label and freeze for up to 4 months. When ready, place in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.
- Texture tip: For extra crispiness, cook a minute longer than your waffle iron suggests.
- Make Pancakes: No waffle iron? No problem! This batter makes great pumpkin pancakes.
- Keep them warm: Place cooked waffles on a wire rack in a 200°F oven while you finish the rest of the batch.
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 7g | Fat: 8g | Cholesterol: 80mg | Sodium: 410mg | Fiber: 1g | Sugar: 8g