Pumpkin Waffles
These Pumpkin Waffles are a warm, simple breakfast with cozy flavor and crisp edges. One bowl, one waffle iron, and a few pantry staples, that’s all you need.
Servings: 6 servings
Calories: 345kcal
Equipment
Ingredients
- 2 ¼ cup all-purpose flour
- 2 cups milk
- 15 ounces pumpkin puree
- ¼ cup melted butter
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Add the pumpkin purée, milk, melted butter, and sugar to a medium bowl. Whisk until smooth and fully combined.
- Mix the flour, baking powder, baking soda, salt, and cinnamon to the same bowl. Whisk again until the batter is smooth and lump-free.
- Preheat your waffle iron to medium-high heat and spray with non-stick cooking spray.
- Pour about 1/3 cup of batter into the hot waffle iron.
- Cook for 3 to 4 minutes, or until golden and crisp.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
- Enjoy!
Notes
Chef Jenn’s Tips
- Use pure pumpkin puree, not pie filling.
- Preheat your waffle iron completely so the waffles cook evenly and get that golden edge.
- Mix gently once the flour goes in, overmixing can lead to dense waffles.
- Spray the iron between batches, especially since pumpkin batter tends to be thicker.
- Add a pinch of nutmeg or clove if you want extra fall spice depth.
Nutrition
Calories: 345kcal | Carbohydrates: 54g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 426mg | Potassium: 322mg | Fiber: 3g | Sugar: 15g | Vitamin A: 11399IU | Vitamin C: 3mg | Calcium: 208mg | Iron: 3mg