Pumpkin Waffles

October 10, 2014

I’m loving fall breakfast lately! I save these kind of recipes for the weekend and it always gives me something to look forward to. These waffles are one of my favorite fall breakfasts especially when topped with this incredibly delicious Apple Cider Syrup and a little sweetened whipped cream. The flavor combination of the two is simply irresistible and it couldn’t be more fall inspired.

Pumpkin Waffles and Apple Cider Syrup | Cooking Classy

Don’t skip the step of separating the eggs and whipping the whites in this recipe. Using the whipped egg whites will give you a fluffier, not so dense waffle. It may seem tedious, and more what I’m thinking is one extra dish to clean, but it’s worth that extra dish. It really just creates such a light and fluffy batter. Also, if you don’t plan on serving the waffles with the Apple Cider Syrup then you could definitely up the spices a little if you’d prefer (I don’t think it really needs more but some of you may).

Enjoy! Happy Fall!

Pumpkin Waffles and Apple Cider Syrup | Cooking Classy Pumpkin Waffles and Apple Cider Syrup | Cooking Classy
Pumpkin Waffles and Apple Cider Syrup | Cooking ClassyPumpkin Waffles and Apple Cider Syrup | Cooking ClassyPumpkin Waffles and Apple Cider Syrup | Cooking Classy

Pumpkin Waffles

3 from 2 votes

The perfect fall waffle recipe! These are packed with pumpkin and spices flavor and they're melt-in-your-mouth delicious! Use a Belgian waffle iron or standard size waffle maker. You can keep waffles warm in a 200 degree while finishing off batter.

Servings: 8
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 4 large eggs , yolks and whites separated
  • 1 pinch cream of tartar
  • 5 Tbsp granulated sugar , divided
  • 1 cup milk
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • Vegetable oil cooking spray
  • Apple cider syrup , maple syrup or butter pecan syrup, for serving

Instructions

  1. Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
  2. To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
  3. In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lighlty and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions. Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.
  4. Recipe Source: adapted slightly from Gourmet
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Waffles
Author: Jaclyn
Pumpkin Waffles | Cooking Classy

Follow link HERE for Apple Cider Syrup recipe.

Apple Cider Syrup | Cooking Classy

 

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35 Comments

  • Emily

    Barely had any taste. I had to add a lot more salt, cinnamon, and a bunch of other spices for it to merit the pumpkin title.

  • Jeff

    This is a great recipe, they were a big hit. I made a few substitutions that made sense to me and I was super happy with the results.

    I substituted 1 cup of whole wheat flour for regular, melted butter for oil, tripled the vanilla and used Mexican vanilla, and added about a half teaspoon of ground cloves.

    Thank you for sharing this, it will now be part of our special breakfast rotation.

  • Amy

    Wow!!! These were so tasty the girl gobbled them right up and couldn’t stop raving about how good they were! We had a lot of batter leftover so we refrigerated it and had pancakes the next morning. I must say, they put regular pancakes to shame. The girl doesn’t want regular pancakes anymore :) and I’m ok with that!

    Thank you

  • Morgan

    Hi, thank you so much! So that I can have a better quality picture, do you mind emailing me pictures of the pumpkin waffles?

  • Morgan Ocetnik

    Hi I’m Morgan Ocetnik and I’m a high school student that writes for our school magazine! I’m doing a fall recipe page and would love to feature this recipe and the pictures you used. Can I have your consent to use them? I will give you recipe and photo credits!

    Thank you, Morgan.

  • Kelsey

    Made these, they’re so delicious!!!! :D
    I put chopped pecans and chocolate chips in them O.o with some butter and real maple syrup, holy cow! They were great :)

  • Jenn

    I made these yesterday morning and they taste great! This will definitely be my go to waffle recipe. I recommend letting them get just a little crisp on the outside because it brings out the flavor. This recipe made way more than we could eat but we just froze the extras and they taste great warmed up in the toaster oven! Thanks for sharing!