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Crispy Pumpkin Waffles

Close-up of delicious golden pumpkin waffles on a white plate, ready to be served.

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Enjoy these fluffy pumpkin waffles with a crisp exterior, perfect for a cozy fall breakfast. This recipe uses real pumpkin and warm spices for authentic flavor.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 1 cup pumpkin puree
  • 2 large eggs
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • Vegetable oil or cooking spray, for waffle iron

Instructions

  1. Preheat your waffle iron according to manufacturer instructions.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Lightly grease your preheated waffle iron with vegetable oil or cooking spray.
  6. Pour about ½ cup of batter onto the hot waffle iron, spreading it evenly.
  7. Cook for 3-5 minutes, or until the waffle is golden brown and crisp. The exact time will depend on your waffle iron.
  8. Carefully remove the waffle from the iron. Repeat with the remaining batter.
  9. Serve immediately with your favorite toppings like maple syrup, whipped cream, or chopped nuts.

Notes

  • For extra crispy waffles, ensure your waffle iron is fully preheated and avoid overcrowding the iron.
  • You can make these waffles ahead of time and reheat them in a toaster or oven for a quick breakfast.
  • For a gluten-free option, substitute a gluten-free all-purpose flour blend.
  • To make a pumpkin protein waffle, add a scoop of your favorite vanilla or unflavored protein powder to the dry ingredients.

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