Print

Fluffy and Crispy Pumpkin Waffles

A stack of three fluffy pumpkin waffles dusted with cinnamon sugar and drizzled with syrup.
Print Recipe

Make easy, homemade pumpkin waffles with classic fall spices. This recipe yields waffles that are light inside and golden brown outside, perfect for a weekend brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 3/4 cups milk
  • 2 large eggs
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup (for topping)
  • 2 tablespoons butter (for browning, for topping)

Instructions

  1. Preheat your waffle iron according to the manufacturer’s directions. Lightly grease the plates if necessary.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate medium bowl, whisk together the milk, eggs, pumpkin puree, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable for fluffy waffles.
  5. Pour the batter onto the hot waffle iron, using the amount recommended for your specific iron size.
  6. Cook until the waffle is golden brown and crispy, usually 4 to 6 minutes, depending on your iron setting.
  7. While the waffles cook, prepare the topping: melt 2 tablespoons of butter in a small skillet over medium heat. Cook, swirling occasionally, until the butter foams and brown bits form at the bottom and it smells nutty (about 3 minutes). Remove from heat immediately.
  8. Serve the hot waffles immediately, drizzled with the brown butter and additional pure maple syrup.

Notes

  • For extra crispiness, let the cooked waffles rest on a wire rack in a single layer for a few minutes before serving.
  • You can make the batter ahead and store it covered in the refrigerator for up to 24 hours. Whisk briefly before using.
  • Freeze leftover waffles in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster or oven for best texture.

Nutrition

Find it online: https://sundayflavor.com/pumpkin-waffles/