Fluffy Pumpkin Waffles

Soft and Fluffy Pumpkin Waffles are one of the best fall waffle recipes ever! They’re Belgian-style—soft, fluffy, and pillowy in texture. Made with plenty of pumpkin purée and warm cinnamon, they taste absolutely amazing!

Course Breakfast

Cuisine American

Keyword pumkin waffles, pumpkin belgian waffles, pumpkin spice waffles, pumpkin waffles recipe

Prep Time 6

Cook Time 18

Total Time 24

Servings Waffles

Calories 174kcal

Author Maria Doss

Equipment

Ingredients

Dry ingredients

2 cups all purpose flour
¼ cup light brown sugar (don't use dark brown)
4 teaspoons baking powder
2 teaspoon ground cinnamon
½ teaspoon salt

Wet ingredients

3 large eggs separated
½ cup melted unsalted butter not hot
1 ¼ cups milk
1 cup pumpkin puree

Instructions

Prep. Pre heat waffle iron according to manufactures instructions.
Mix dry ingredients. Mix all dry ingredients in a large bowl and set aside.
Whip egg whites. Separate the eggs, placing the egg whites in a medium bowl and the egg yolks in a large bowl. Using an electric mixer, beat the egg whites until thick and stiff peaks form.
Finish batter. To the bowl with the egg yolks, add the milk, pumpkin purée, and melted butter, then whisk until well combined. Add the flour mixture and gently fold with a rubber spatula just until no dry streaks remain. Finally, add the beaten egg whites and gently fold them into the batter until evenly incorporated, being careful not to overmix so the batter stays light and airy.
Cook. Pour about ½ cup of batter for each waffle, then cook until the waffle is deep golden brown and crisp, about 6 minutes (timing may vary depending on your waffle iron). Repeat with the remaining batter.
Serve. Serve hot with warm maple syrup and softened salted butter.

Video

Notes

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.

Cold eggs straight out of the refrigerator are easier to separate.

Use 100% pumpkin puree and not pumpkin pie filling.

Nutrition