Pumpkin Waffles Recipe
Crispy on the outside, warm and tender on the inside, and filled with all the flavors of fall. Perfect for a leisurely weekend breakfast, or popped in the toaster for breakfast on the go!
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.