Crispy on the outside, warm and tender on the inside, and filled with all the flavors of fall. ABK’s Pumpkin Waffles are perfect for a leisurely weekend breakfast, or popped in the toaster for breakfast on the go!
Why we love waffles
Waffles are such an easy way to make breakfast special! Dress them up with fresh berries, whipped cream, syrup, jam, applesauce, and even sprinkles! Want to serve waffles for dessert? Add a scoop of ice cream and drizzle with caramel syrup.
Waffles are an inexpensive way to feed a crowd. One batch costs just a few dollars to make, and they are filling, making them a great choice for feeding a hungry group.
How to freeze waffles
The next time you make waffles, double the batch and freeze some for later! Place the cooled waffles in a single layer on a baking sheet and freeze. Transfer to a gallon size freezer bag and store in the freezer for up to three months. When ready to eat, pop a waffle in the toaster or microwave to reheat.
Simple Ingredients
You probably have these ingredients for Pumpkin Waffles in your kitchen right now!
Pumpkin puree
Flour
Brown sugar
Eggs
Buttermilk
Butter
Vanilla
Cinnamon, ginger, nutmeg, cloves
Baking powder, soda and salt
Know your waffle iron:
Grease if needed: Lightly spray your waffle iron with cooking spray before adding the batter. You may not need to spray the waffle iron before cooking each waffle.
Know how much batter to use: Check your waffle iron’s manual for the recommended amount of batter. If you’re unsure, start with a little less and adjust as needed. It’s much easier to add a bit more batter than to clean up an overflow! A scant ⅓ cup worked well in the mini waffle maker we used.
Understand the indicator lights: Many waffle irons have lights that show when the iron is plugged in, fully preheated, or finished cooking. Indicator lights vary by model, so check your owner’s manual to see what the lights mean.
Tips for the Best Waffles
- Don’t overmix the batter: Gently stir the wet and dry ingredients together just until combined. A few small lumps in the batter are fine
- Preheat your waffle iron: Preheat for at least 5 minutes before adding batter.
- Watch for the steam: Waffles release steam as they cook. When the steam slows down, the waffles are almost done. Also look for golden brown edges.
- Keep waffles warm and crisp: Place cooked waffles directly on the oven rack in a 200°F oven while you finish cooking the remaining batter. Place a baking sheet on the rack below to catch any crumbs.
- Don’t stack cooked waffles: Stacking causes waffles to soften. Keep them in a single layer until ready to serve.
How to make buttermilk
Here are two buttermilk substitutions with ingredients you may have on hand.
Mix ½ cup plain, unsweetened Greek yogurt with ½ cup milk. We use whole yogurt and milk.
Pour 1 tablespoon lemon juice or white vinegar in a cup and add enough milk to measure 1 cup. Stir and then let sit for 5 minutes before using.
These substitutions and other handy tips can be found in the “Kitchen Notes” section of our A Bountiful Kitchen cookbook.
Pumpkin Waffles Recipe
Ingredients
- 2 ½ cups flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 eggs, beaten
- 2 cups buttermilk
- 1 cup 100% pure pumpkin
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla
Instructions
- In a medium bowl, whisk together the dry ingredients. In a separate bowl, whisk eggs, buttermilk, pumpkin puree, melted butter, and vanilla.
- Add the wet ingredients to the dry ingredients and gently stir just until combined. Don't overmix! A few small lumps in the batter are fine.
- Spoon the batter onto a preheated, lightly greased waffle iron and cook to desired level of crispness.
Notes
- Keeping waffles warm: Keep waffles warm and crisp by placing them directly on the oven rack in a 200°F oven. Place a baking sheet on the rack below to catch any crumbs.
- Waffle yield: This recipe makes about 6 cups of batter. We used a mini waffle iron for the photos in this post, and one batch made about 18 mini waffles. The number of waffles will vary depending on your waffle iron. Check your waffle iron’s instructions for the recommended amount of batter per waffle.
- Buttermilk substitutions: 1. Mix ½ cup plain, unsweetened Greek yogurt with ½ cup milk. We use whole yogurt and milk. 2. Pour 1 tablespoon lemon juice or white vinegar in a cup and add enough milk to measure 1 cup. Stir and then let sit for 5 minutes before using. These substitutions and other handy tips can be found in the “Kitchen Notes” section of our A Bountiful Kitchen cookbook.
Equipment
- 1 waffle iron
Did you make this recipe?
Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!