My Favorite Pumpkin Waffles
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Indulge in the warm embrace of fall with these fantastic homemade pumpkin waffles. Made with pumpkin, cinnamon, and nutmeg and infused with the rich, velvety notes of Greek yogurt (or cream cheese), these pumpkin waffles are the perfect combination of fall flavors.
The star ingredient, pumpkin, lends a moist, tender crumb and a golden hue, making these waffles a tasty treat and a feast for the eyes. Paired with a drizzle of warm maple syrup or a dollop of whipped cream, they’re the perfect way to start a crisp fall morning. And if you want more pumpkin, my pumpkin cinnamon rolls will hit the spot too!
Eating pumpkins and picking apples are hands-down two of my favorite fall traditions. These fall favorites become that much more special because we only do them once a year.
I topped these with sugared pecans and whipped cream. My daughter even ate one with vanilla ice cream. We really enjoyed these! They went quickly….
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What You’ll Need
Ingredients
Equipment/Tools
- A large bowl for mixing ingredients
- A waffle maker (I used a Belgian waffle maker)
How to Make
Step 1: Preheat the waffle iron according to manufacturer instructions (usually 5 minutes). Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
Step 2: Make a well in the center of the dry ingredients and then add the wet ingredients (eggs, milk, oil, cream cheese/yogurt, pumpkin).
Step 3: Stir gently, just enough to combine (lumps will remain).
Step 4: Add about 1 cup of batter to iron and cook waffles according to manufacturer instructions (usually about 4 to 5 minutes for each waffle)
Step 5: All finished – remove waffles and keep warm while others are cooking.
Expert Tips for Making
Here are some tips to ensure your waffles turn out crispy on the outside and fluffy on the inside:
Preheat the Waffle Iron: Before adding the batter, always preheat your waffle iron. A hot iron ensures that the waffles start cooking immediately, giving them a crispy exterior.
Don’t Over-mix the Batter: Mix the batter just until the ingredients are combined. Over-mixing can lead to tough waffles.
Use Room Temperature Ingredients: Ingredients like eggs and milk should be at room temperature. This helps the batter mix evenly and ensures even cooking.
Rest the Batter: If time allows, let the batter sit for about 10-30 minutes before cooking. This allows the flour to absorb the liquid, resulting in a more cohesive batter.
Use a Consistent Amount: Use a ladle or cup to pour the batter into the waffle iron. This ensures that each waffle is the same size and cooks evenly.
Avoid Peeking: Resist the urge to constantly check on your waffles. Opening the waffle iron too often can let out steam and heat, leading to less crispy waffles.
Keep Waffles Warm: If you’re making a batch, keep finished waffles warm in a low-temperature oven (around 200°F or 90°C) on a wire rack. This keeps them crispy while you finish the rest.
Oil or Spray the Iron: Even if you have a non-stick waffle iron, a light spray or brushing of oil can help ensure easy waffle removal (I do this only on the first waffle as it can also cause the waffles to be too soft).
Extra Cooking Time: Pumpkin waffles can be on the softer side, I often will give them an extra minute after the waffle timer signals that the waffle is done.
Storage and Make Ahead
Leftover waffles can be cooled, then stored in zip-top bags in the freezer. Reheat them in a toaster or oven to bring back their crispiness.
The batter can be stored in the refrigerator for 1-2 days. However, the leavening power of the baking powder diminishes over time, so it’s best to use the batter within 24 hours for optimal rise and texture.
More Breakfast Ideas
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📖 Recipe
The Best Pumpkin Waffles
Equipment
- Belgian waffle Iron can use regular waffle iron as well
- large mixing bowl
Ingredients
- 2 cups all-purpose flour
- 1.5 cup milk
- 3 tablespoons sugar white or brown
- 1 tablespoon baking powder
- 1/2 cup cream cheese or Greek yogurt
- 2 large eggs
- 1/2 cup oil canola, vegetable, avocado or even olive oil (not extra virgin)
- 1/2 cup pumpkin
- 2 teaspoons vanilla
- 1 teaspoon cinnamon or pumpkin pie spice
- 1/4 teaspoon nutmeg or pumpkin pie spice
Instructions
- Preheat waffle iron according to manufacturer instructions (usually about 5 minutes)
- Combine flour, sugar, baking powder, cinnamon, nutmeg in a large bowl.
- Make a well in the center of the dry ingredients and then add the wet ingredients (eggs, milk, oil, cream cheese, pumpkin).
- Stir gently, just enough to combine (lumps will remain)
- Add about 1 cup of batter to iron and cook waffles according to manufacturer instructions (usually about 4 to 5 minutes each waffle).
Taste just like pumpkin pie my family loved it. Will definitely be adding this my book of recipes.