If you’re a pumpkin fan, you will adore these homemade pumpkin waffles. Some links in this recipe are affiliate links that earn me a commission if you purchase through them.
I first made these pumpkin waffles when my daughter’s elementary school had a pancake celebration and she couldn’t eat the pancakes due to allergies.
To make her meal stand out, I made waffles instead of pancakes. And why not have fun with the pumpkin spice theme?
Ironically, this was back in 2012, before everything was PSL. Apparently I was ahead of my time!
Why waffles? It’s really obvious with waffles instead of pancakes – to her and to the teacher – that she’s eating what she’s supposed to.
Plus, I have a waffle maker, and I figure I should use it when I can. Unfortunately I don’t like waffles, so this is purely for the wee ones. And my husband, who always sneaks some.
My son drenches them with syrup, while my daughter coats them in whipped cream. Both taste amazing.
Are these waffles good the next day?
They are. This recipes makes soft and fluffy waffles.
Store any leftovers in a tightly sealed container. The next morning, pop them in your toaster.
This is the best way to reheat waffles (and pancakes, for that matter). It restores the just baked texture and makes them the perfect temperature, too!
What kind of pumpkin do I use for these homemade pumpkin waffles?
This recipe calls for pumpkin puree. Canned pumpkin puree works just fine, and if you make your own, use that.
What you don’t want to use is pumpkin pie filling. The pie filling has all sorts of extra ingredients that you don’t need or want. It’s just plan pumpkin for this recipe.
What is the best way to separate eggs?
Because you need to whip the egg whites to stiff peaks, you need to ensure you have no yolks in the egg whites. Any yolk will keep the egg whites from whipping correctly.
So always have a separate “starter” bowl in case you have an oops. The worst is when you do four eggs properly and the fifth egg gets yolk in the whites and you have to start over.
Have your “breaking” bowl, an egg white bowl, and your liquid measuring cup for the yolks (that already has the milk and pumpkin puree in it).
Crack your egg and carefully separate it, letting the egg whites fall into your “breaking” bowl while you retain the yolk in the shell.
Pop the yolk into whatever you use for your other liquid ingredients. Pour the clean egg whites into a larger bowl where you’ll whip the egg whites.
Repeat for the rest of the eggs. If you have an oops, save that egg for another purpose. And get a new breaking bowl, so you can ensure the egg whites stay clean.
Or go the easy route and use an egg separator. It’s such a handy tool!
How to Make Homemade Pumpkin Waffles
Preheat your waffle iron. These will take a little longer to bake, so if yours has an adjustable temperature, turn it up higher than you normally would.
If it doesn’t (mine doesn’t), just know you’ll need to bake these longer than normal waffles. The pumpkin makes them take just a little longer to cook.
Separate your eggs, and put the yolks in one place and the whites in a separate clean bowl. Melt the butter, and set it aside, as well.
In a large bowl, mix together the flour, baking powder, brown sugar, cinnamon, allspice, nutmeg, and salt until they’re well-mixed.
In a separate bowl – or a large liquid measuring cup so you don’t have to dirty another bowl – mix together the pumpkin, milk, ginger, and egg yolks until completely blended. Hold onto the white for later.
Slowly add the butter while you whisk so that it doesn’t cook the eggs or turn into a solid lump. Add the liquid ingredients to the dry ingredients and mix until just combined.
Whip the egg whites until medium peaks form. You want them to retain the shape then you pull out the whisk, but you don’t want them dry.
Fold the egg whites into the waffle batter. That means you’ll want to add about a third of the egg whites to the batter and sacrifice their fluffiness.
Incorporate them as gently as you can. Don’t stir them like you normally would. Instead scrape underneath the batter with the spatula and turn the batter over on itself. This will help keep the egg whites aerated and your waffles fluffy.
After you get the first third incorporated, go ahead and add the rest of the eggs, folding as gently as possible and using as few motions as possible. Once you have very few or small white streaks remaining, your batter is done.
Pour the batter into your waffle maker. Mine takes almost a cup per waffle, but all waffle makers are different.
Let the waffles cook until no more steam come from the sides before removing, using a fork to gently pry the waffles out, if needed. Remember that these will take longer than normal waffles, so don’t go by the “done” timer on your waffle iron.
These homemade pumpkin waffles store well in a sealed container for a few days, or feel free to freeze them. When I want to serve them after the first day, I pop them in the toaster for a bit, and they turn out great.
How will you top your homemade pumpkin waffles?
Are you in the mood? Try some of my other favorite pumpkin recipes:
- Chocolate chip pumpkin muffins
- Chocolate chip pumpkin bread
- Pumpkin cinnamon rolls
- Homemade pumpkin spice creamer
- Pumpkin scones
- Pumpkin swirl brownies
- Baby pumpkin donuts
- 2 1/2 c flour
- 1/2 c brown sugar
- 1 1/2 T baking powder
- 1 T cinnamon
- 1 t allspice
- 1 t nutmeg, grated
- 1/2 t salt
- 2 c milk
- 1 c canned pumpkin
- 1 t fresh ginger, grated
- 4 eggs, separated
- 1/4 c butter, melted
- Preheat your waffle iron.
- Separate eggs with whites in one bowl and yolks in another.
- In a large bowl, mix flour, brown sugar, baking powder, cinnamon, allspice, nutmeg, and salt.
- In a separate bowl, mix together the milk, pumpkin, ginger, and egg yolks until completely blended. Slowly add melted butter while whisking.
- Add liquid ingredients (less egg whites) to dry ingredients and mix until just combined.
- Place egg whites in a clean metal or glass bowl. Whip until medium peaks form.
- Add 1/3 of the egg whites to the batter and stir gently. Add the remaining egg whites, folding them in as gently as possible and using as few motions as possible until no white streaks remain.
- Pour batter into your waffle maker. Let the waffles cook until the timer goes off, using a fork to gently pry the waffles out, if needed.
- Serve immediately. Store any leftovers in a tightly sealed container, and pop in the toaster the next day.
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Nutrition Information:Yield: 15 Serving Size: 1 waffle
Amount Per Serving: Calories: 170Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 60mgSodium: 287mgCarbohydrates: 26gFiber: 1gSugar: 6gProtein: 5g
This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.
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