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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.

These pumpkin waffles are packed with spices and taste like fall for breakfast! the-girl-who-ate-everything.com

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.

 
My friend Barb sent me this Pumpkin Waffle recipe – a fall recipe she can’t live without. They are soft and fluffy with the perfect amount of pumpkin and spice.
 
My kids helped me make these, of course adding some mini-chocolate chips to their waffles. They asked for seconds, thirds, until finally we ran out of waffles…a good sign.
 
Barb said these remind her of Trader Joe’s pumpkin mix but only better. I agree.
 
These pumpkin waffles are packed with spices and taste like fall for breakfast! the-girl-who-ate-everything.com

OTHER PUMPKIN RECIPES:

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Yield: 8 servings

Pumpkin Waffles

Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins

Fall flavors abound in these pumpkin waffles. A great option for Sunday brunch or they freeze well to eat through the week.

Ingredients

Pancakes:
  • 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
Syrup:
  • ½ cup butter
  • ½ cup buttermilk
  • 1 cup sugar
  • 1 teaspoon Karo syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Instructions

  1. In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Author: Christy Denney
Course: Breakfast
Cuisine: American
Keyword: pumpkin waffle recipe, pumpkin waffles
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