Pumpkin Waffles

Get in the fall spirit with this delicious and easy pumpkin waffles recipe. Perfect for a cozy weekend breakfast or brunch with friends and family

Course breakfast/brunch

Cuisine American

Keyword how to make pumpkin waflles, pumpkin waffle recipe, pumpkin waflles recipe

Prep Time 10

Cook Time 20

Resting Time 30

Total Time 1

Servings servings

Calories 259kcal

Author Beth Pierce

In a medium bowl whisk the flour baking powder, baking soda, ground cinnamon, salt, and ground nutmeg.
In a large bowl mix whisk the milk, pumpkin puree, eggs, brown sugar, and vanilla extract.
Stir the flour mixture and the butter into the pumpkin mixture in three increments mixing just until combined. Let the batter rest for 20-30 minutes.
Preheat the waffle iron and brush it with a little vegetable oil or canola oil. Drop four rounded spoonfuls (about 1/4 cup) into each well and close the lid. Cook for about 5 minutes or until golden brown.
Place the cooked waffles on a wire rack inside a rimmed baking sheet in the oven on warm until all the waffles are cooked. Repeat until all the batter is cooked.

Let the waffle batter rest for about 30 minutes at room temperature. You can also let it rest overnight, but put it in an airtight container in the fridge or cover it well with plastic wrap.
Most waffle irons only need to be oiled for the first one to two waffles, but refer to your owner's guide when needed.
Keep the baked waffles warm in the oven while you finish cooking them all. You can use a baking sheet covered with parchment, but it is best to use an oven-proof wire rack on a rimmed baking sheet so the warm air can circulate.