These Pumpkin Waffles are soft and light with a pillowy texture. It captures Fall flavors with cozy cinnamon and plenty of pumpkin, and tastes amazing!
Fall mornings call for cozy breakfasts with warm spices like baked oatmeal and all things pumpkin!
The main difference between pumpkin waffles and pumpkin pancakes lies in texture and cooking method. Waffles are typically cooked in a waffle maker and hence have distinct grid pattern, with a crisp exterior and fluffy interior.
Whereas pancakes are cooked on a flat surface, are softer throughout, since they a quick evaporation of moisture when compared to the closed envirement in a waffle maker.
By adding whipped egg whites, my pumpkin waffles become light and fluffy like in Belgian waffles recipe, balancing out the natural heaviness of the pumpkin puree.
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Why you'll love this?
- Soft and fluffy texture!
- Delicious pumpkin spice flavor.
- Tastes amazing in it's own.
- Whipped egg whites keeps them light.
- Great frozen - Pop them in your toaster for a quick breakfast!
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Flour – Use plain all purpose flour. I have not experimented with other flours such as coconut flour or gluten-free flour.
- Eggs - You will need 3 large eggs. Cold eggs straight out of the refrigerator are easier to separate when compared to room temperature eggs.
- Milk - Whole milk makes for rich and tender waffles. Even almond or cashew milk will work just fine.
- Butter - Butter is a key ingredient in making the best waffle recipes.
- Pumpkin puree - As for the pumpkin chocolate chip muffins, use 100% pure can and not the pumpkin pie filling, which has added spices and sugar.
- Baking powder - Gives the much needed lift and keeps the pumpkin waffles.
- Brown sugar - Caramel notes from brown sugar taste amazing with pumpkin.
- Cinnamon - Ground cinnamon with it's warm, sweet and earthy tones compliments the pumpkin. Feel free to use a combination of ground ginger, allspice and clove along with cinnamon like in pumpkin cupcakes with cream cheese frosting or use pumpkin pie spice.
Variations
Here are some creative variations to create your own unique twist to your pumpkin waffle recipe:
- Maple Pecan - Mix chopped toasted pecans and use maple syrup instead of brown sugar.
- Gingerbread - Use molasses and ground ginger into the batter for a gingerbread twist.
- Cranberry Orange - Fold in dried cranberries and orange zest, and serve with orange infused maple syrup.
- Chai - Add ground cardamom and ginger for a warm and aromatic flavor, like in chai mug cake. Serve with a dollop of vegan whipped cream.
- Apple - Fold in diced apples along with cinnamon. Serve with a sprinkle of cinnamon sugar and a drizzle of caramel sauce.
- Chocolate chip - Stir in semi sweet chocolate chips like in pumpkin mug cake.
- Nutella - Swirl Nutella into the batter for a delightful chocolate twist.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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1 & 2. Mix all purpose flour, ground cinnamon, baking powder and salt together.
3. Seperate the eggs, add egg whites into a medium bowl and beat the egg whites using an electric beater until thick and peaks begin to form. Set aside.
4. Add egg yolks, milk, pumpkin puree and melted butter and whisk until combined well.
5. Combine all the wet ingredients until smooth and evenly mixed.
6. Add the flour mixture and fold using a rubber spatula until it just combined.
7 & 8. Add the beaten egg whites and fold gently until it is evenly combined.
Pro tip: The air trapped in whipped egg whites expand during cooking, leading to a light and fluffy pumpkin waffles.
Cook waffles according to manufacture's instructions, until deep golden brown, 5 to 6 minutes.
How to serve?
Serve pumpkin waffles hot with a simple pat of softened salted butter and warm maple syrup. They can also be elevated when serving for friends and family during the Holidays with tasty toppings options:
- Powdered sugar or cinnamon sugar.
- Fresh fruits like sliced bananas or cooked apples.
- A dollop of freshly whipped cream.
- Salted caramel sauce.
- Toasted and chopped candied pecans or walnuts.
- Vanilla ice cream with Nutella or caramel sauce.
Tip: If serving for a large group, place cooked pumpkin waffles on top of a wire rack placed on a baking sheet and keep them in a 200-degree oven until serving time.
Storage and reheating
Leftover pumpkin waffles can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
To reheat:
- Toaster - My favorite way to re heat them is to pop one or two frozen waffles in a bread toaster, until hot and crisp.
- Oven - Place the frozen waffles directly on the oven rack or on a baking sheet. Bake for 5-10 minutes at 350 degrees, or until heated through and crispy.
- Microwave - Microwave on high in 30-second intervals, flipping the waffles between intervals, until heated through. Microwaving may result in softer waffles compared to toasting or baking.
- Air fryer - Cook for 5-8 minutes at 360 degrees, flipping them halfway through the cooking time.
Helpful tips
- Cook pumpkin waffles until they get a deep golden brown. It took 6 minutes in my waffle iron.
- Use light or golden brown sugar and not dark brown. Dark brown sugar might brown them too much before they have to crisp up.
- Fold the egg whites gently, making sure that you don't lose much of the air, causing them to deflate.
- Use pumpkin pie spice along with cinnamon.
- Cold eggs straight out of the refrigerator are easier to separate.
- Use 100% pumpkin puree and not pumpkin pie filling.
Recipe FAQs
It is absolutely ok to occasionally take a peak when the waffles are cooking. But, every time you open the iron, the steam tends to escape, resulting in a longer cooking time and not enough browning.
If your waffle iron has a non-stick surface, then it might not need to be greased. Otherwise, a coating a non-stick cooking spray is recommended before each use.
Unfortunetely no! The whipped egg whites add airiness and structure to the waffles. If you'd like an eggless waffle, then feel free to check out the waffle recipe without eggs.
If you don't have a waffle maker, you can still enjoy pumpkin waffles by using a griddle or a stovetop pan. Refer to my pumpkin pancakes recipe for detailed instructions.
More Fall breakfast ideas
Pumpkin Waffles
Equipment
Ingredients
Dry ingredients
- 2 cups all purpose flour
- ¼ cup brown sugar light or golden
- 4 teaspoons baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
Wet ingredients
- 3 eggs separated
- 1 stick unsalted butter, melted but not hot
- 1 + ¼ cups milk
- 1 cup pumpkin puree
Instructions
- Pre heat waffle iron according to manufactures instructions.
- Mix all dry ingredients in a large bowl and set aside.
- Seperate the eggs, add egg whites into a medium bowl and the yolks into a larger bowl.
- Beat the egg whites using an electric beater until thick and peaks begin to form.
- Add milk, pumpkin puree and melted butter along with the egg yolks, and whisk until combined well. Add the flour mixture and fold using a rubber spatula until it just combined. Add the beaten egg whites and fold gently until it is evenly combined.
- Make waffles according to manufacture's instructions, until deep golden brown (it took about 6 minutes in my waffle iron).
- Serve hot with warm maple syrup and softened salted butter.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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