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+ servings

Pumpkin Waffles

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

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 8 servings



  • 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 butter, melted (12 tablespoons)
  • 1 tablespoon vanilla


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


  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