Pumpkin Waffles Recipe
A delightful fall-inspired breakfast, these pumpkin waffles are fluffy on the inside with a perfectly crisp exterior, bringing together warm spices and rich pumpkin flavor.
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Ingredients
- 1 ¼ cups 165 grams all-purpose flour
- 1 ½ teaspoons pumpkin pie spice add an extra ½ teaspoon if desired
- ½ cup chocolate chips optional, or more if desired
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons baking powder
- ¼ cup 57 grams melted butter (substitute with coconut or vegetable oil if preferred)
- 1 teaspoon Kosher salt or ¾ teaspoon fine sea salt
- 1 cup milk or buttermilk
- 1 cup 240 grams pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons 45 grams granulated sugar (or substitute with brown sugar)
Instructions
- Prepare the waffle iron and oven. Preheat your waffle iron to medium heat (setting 3 to 4). If you're not serving immediately, warm the oven to 175°F.
- Mix the batter. In a large bowl, whisk together the pumpkin puree, milk, sugar, eggs, melted butter, and vanilla extract until smooth. Gently fold in the flour, baking powder, cinnamon, pumpkin pie spice, and salt. If using chocolate chips, stir them in carefully, avoiding overmixing.
- Cook the waffles. Pour approximately ½ cup of the batter into the waffle iron, spreading it evenly. Cook for about 2 minutes or until your waffle maker indicates the waffles are ready. If not serving immediately, keep the waffles warm in the oven.
- Serve. Plate the waffles while warm, and top with butter, maple syrup, or whipped cream as desired.