Crisp and fluffy Pumpkin Waffles are the yummiest autumn breakfast! Let this easy breakfast grace your table frequently this fall for a cozy meal the whole family will love! They freeze great and taste just as good reheated as they do fresh.
These Pumpkin Waffles are SOOOOO delicious! You won’t be able to stop eating them! Topped with Buttermilk Syrup, homemade whipped cream, (sometimes bananas) and toasted pecans… they’re irresistible!
The BEST Pumpkin Waffles
The best part about these waffles is that they taste just as good leftover, it not better! We either freeze them and make them for an easy breakfast during week or my kids will just munch on them plain for a snack. See how to reheat them below.
INGREDIENTS FOR PUMPKIN WAFFLES:
- Pumpkin Puree– This is just plain ole mashed pumpkin in a can. I prefer Libby’s.
- Buttermilk– For best results I recommend buying buttermilk but you can also make your own by placing 1 1/2 tablespoons vinegar in a liquid measuring cup and then filling the rest with milk until 1 1/2 cups total. Let it sit for 5 minutes.
- Butter– Makes a tender inside.
- Eggs– You’ll need to separate your eggs. We’re just using one of the yolks so you can save the other yolk or toss it. Whipping the whites leads to a light and fluffy inside.
- Vanilla– Just a little. We don’t want to take away from the pumpkin spices.
- Brown Sugar– This adds more flavor and just enough sweetness that you’ll love just snacking on these waffles plain.
- All-Purpose Flour– You can also substituent 3/4 cup of the flour with WHITE whole wheat flour (there are different wheat flours!) and still get the same great results.
- Cornstarch– If you don’t have it, use all-purpose flour instead but this really helps to achieve a crispier waffles.
- Baking Powder– Using only baking POWDER is the key to avoiding soggy waffles. Do NOT mistake this for baking soda.
- Pumpkin Spice Seasoning– If you don’t have a bottle of pumpkin spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, and 1/8 teaspoon all spice.
- Cinnamon– The perfect companion to pumpkin!
- Salt– Needed in all things to help enhance the other flavors.
How to make Pumpkin Waffles:
Time needed: 37 minutes.
After just a few short steps you’ll be sitting down to the best crisp and fluffy pumpkin waffles!
- Mix dry ingredients
Whisk all dry ingredients together in a medium size mixing bowl.
- Beat egg whites
Place egg whites in a small mixing bowl and the one yolk in with the dry ingredients. Beat the egg whites with an electric mixer until they form soft peaks. Set aside.
- Add wet ingredients
Add the pumpkin, milk, melted butter, and vanilla to the dry ingredients (and the yolk) and mix all together until almost combined. Gently fold in the whipped egg whites with a rubber scraper.
- Rest and Preheat
Let the batter rest 15 minutes. Meanwhile, preheat the waffle iron to your desired setting (I set mine almost as high as it goes. The hotter, the crispier!). To keep waffles warm, preheat oven to the warm setting (170 degrees F) and place a cooling rack on a baking sheet and into the oven.
Ladle batter into the middle of the waffle iron (about 3/4 cup if using a Belgian waffle maker). Close and cook until iron beeps or is crisp. Remove with a fork and place on the cooling rack in the oven. Repeat with remaining batter.
Allowing the batter to rest allows the flour and cornstarch to absorb more moisture making a thicker batter which leads to a crispy outside. It also allows the gluten to relax which results in a soft and tender texture inside.
Once the waffles have cooled completely, place wax or parchment paper between one another and then place in a zip-lock freezer bag.
To reheat one or two waffles, break the waffle in half and place each half in a slot in your toaster, setting it to 1 and if you have the “defrost” button if have it. After it pops, flip it and toast again. (everyone’s toaster is different so you’ll have to get to know your.)
If reheating many waffles, set the oven to 300 degrees F. Place an oven-safe rack on top of a baking sheet and the waffles on top (you can also just place them on a parchment lined baking sheet). Cook for about 10-12 minutes or until heated through. Flip halfway through.
Place a cooling rack on top a baking sheet and into the oven.
Set the oven to warm setting, or the lowest temperature it will go (usually ~170 degrees F).
Immediately place each waffle onto the rack in the warm oven as they come off the iron, avoiding over lapping them (you may need two pans with cooling racks).
TOOLS USED TO MAKE THESE WAFFLES:
- Electric Hand Mixer– This is one of my most used kitchen gadgets. It’s great for frosting, whipping egg whites, cookie dough…
- Rubber Bottom Mixing Bowls– The rubber handle and bottom of these bowls makes them the perfect mixing bowls. I almost always use the medium side one for making waffles and pancake batters and the small one for whipping eggs whites or cream.
- Belgian Waffle Iron– This makes the BEST waffles that are crisp on the outside and tender in the middle. If you have a big family or entertain frequently, I recommend a Double Belgian Waffle Iron.
LOOKING FOR MORE PUMPKIN BREAKFASTS? CHECK OUT THESE:
- Nutella Swirl Pumpkin
- Overnight Pumpkin French Toast
- Healthy Pumpkin Banana Muffins
- Pumpkin French Toast
- Whole Wheat Buttermilk Pumpkin Pancakes
- 1 3/4 cup all-purpose flour, (I often substitute 3/4 cup white whole wheat flour)
- 1/4 cup corn starch
- 3 tablespoons dark brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 egg whites
- 1 egg yolk
- 1 cup canned pumpkin
- 1 1/2 cups buttermilk
- 1/4 cup butter, melted and cooled
- 1/2 teaspoon vanilla
- Whisk all dry ingredients together in a medium size mixing bowl.
- Place egg whites in a small mixing bowl and one yolk in with the dry ingredients. Beat the egg whites with an electric mixer until they form soft peaks. Set aside.
- Add the pumpkin, milk, egg yolk, melted butter, and vanilla to the dry ingredients and mix all together. Gently fold in the whipped egg whites.
- Let batter rest for 15 minutes while the waffle iron preheats to your desired setting (I set mine to 5.5 out of 6… the hotter, the crispier the waffle!). To keep waffles warm, preheat oven to the warm setting (170 degrees F) and place a cooling rack on a baking sheet and into the oven.
- Ladle batter into waffle iron (amount will depend on the size depth of your iron). Cook until cooked and crisp. Remove with a fork and place on the cooling rack in the warm oven. Repeat with remaining batter.
- Once cooled completely, freeze in an airtight freezer bag with wax or parchment paper between each waffle. Heat waffle in the toaster or multiple at once in a 300 F degree oven on an oven safe rack on top of a baking sheet for 10-15 minutes.
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