Pumpkin Waffles
Pumpkin Waffles are packed with spices and taste like fall for breakfast! If you have never made pumpkin waffles before, they’re not hard at all.
PUMPKIN WAFFLES
I love Daylight Savings in the fall. I’m not a morning person anyway, so it gives me an extra hour to get going and get my happy on for the rest of the day. I can’t tell you how many bus stop mishaps I’ve had.
I’ve showed up at my son’s bus stop with my workout shirt on backwards or inside out. Then there was the time I showed up with a partial face mask on I had put on the night before. Awesome.
Breakfasts consisting of more than just cereal at our house are rare. We’re usually rushing around getting dressed and my kids aren’t huge breakfast eaters anyway.
But Sunday, because of daylight savings time, we had a leisure morning before church with extra time to make a nice hot breakfast. And of course, they didn’t get the memo about DST and were up at their normal early time.
OTHER PUMPKIN RECIPES:
- Pumpkin Cream Cheese Waffles
- Sheri’s Pumpkin Bread
- Pumpkin Cream Cheese Bars
- Roasted Pumpkin Seeds
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Oatmeal
Pumpkin Waffles
Fall flavors abound in these pumpkin waffles. A great option for Sunday brunch or they freeze well to eat through the week.
Ingredients
- 2 cups flour
- 2 tablespoons baking powder
- 1 tablespoon cinnamon
- 1 tablespoon sugar
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 4 eggs separate yolks from the whites
- 1 ½ cup milk
- 1 cup pure canned pumpkin
- ¾ cup 12 tablespoons butter, melted
- 1 tablespoon vanilla
- ½ cup butter
- ½ cup buttermilk
- 1 cup sugar
- 1 teaspoon Karo syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
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In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.
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Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter (or just beat them later with a hand mixer). Beat egg whites until they form peaks. Reserve for later.
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In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Add the dry mixture slowly until incorporated using a mixer.
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If you haven't already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions. Makes around 8 Belgian waffles.
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For the syrup:In a large saucepan bring the butter, buttermilk, sugar, and Karo syrup to a boil then remove from heat. Stir in baking soda and vanilla. Serve.
Recipe Notes
from my friend Barb Beck
These were so good! Perfect for our cold morning. My boys loved them.
I didn’t have enough eggs and I used peanut butter and a banana as an egg substitute!! Do not try these substitutes at home kiddos!! I ruined the batter and I am so upset about it! It is a yucky rainy morning and I thought this recipe would be a perfect start to spend a day inside! However, I will not be defeated and will make them again following the recipe haha!!
Sorry it didn’t work for you!
Umm…3/4 cup of butter (6T) or 1 1/2 cup butter (12T)?
My mistake! My brain is fried! Sorry.
No worries!
So is it 3/4 c or 1 1/2 c?
3/4 cup butter is 12 tablespoons of butter so 3/4 cup.