Pumpkin Waffles
Cozy and flavorful pumpkin waffles, perfect for fall or any day.
Ingredients
Waffle Batter Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup milk (whole or any non-dairy alternative)
- ¼ cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- to taste whipped cream or maple syrup for serving Optional
Instructions
Preparation
- Preheat your waffle iron according to the manufacturer's instructions.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the eggs before adding the pumpkin puree, milk, melted butter, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
Cooking
- Lightly grease your waffle iron if necessary. Pour an appropriate amount of batter onto the preheated iron, close the lid, and cook according to the manufacturer's instructions, usually about 4-5 minutes, until golden brown.
- Carefully remove the waffles and serve warm.
Notes
Use fresh spices for the best flavor. Don’t overmix the batter; a few lumps are fine. You can experiment with toppings such as pecans, chocolate chips, or powdered sugar. Leftover waffles can be stored in an airtight container in the fridge for up to 3 days or in the freezer.