Description
These Pumpkin Waffles are crispy on the outside, soft and fluffy on the inside, and perfect for fall! You can easily make a double batch for a big family or a holiday brunch! Leftovers are delicious reheated, and they're freezer-friendly!
Ingredients
- 1 1/2 cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs
- 2 tbsp maple syrup
- 3 tbsp melted unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cup buttermilk
- Avocado oil as needed for cooking
Instructions
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda. Set aside.
- In a large bowl, whisk together eggs, maple syrup, melted butter, vanilla extract, and fine sea salt.
- Add pumpkin puree and buttermilk and whisk again until well mixed.
- Add the dry ingredients in two batches and whisk until just combined. Don’t overmix.
- Heat up your waffle maker, brush the plates with avocado oil, and add batter to make waffles. I avoid filling them all the way to the corners because they expand as they cook.
- Cook the waffles for 4-5 minutes on medium or according to package instructions.
- Transfer the waffles to a wire rack or a plate and repeat with the rest of the batter.
- Serve with maple syrup, yogurt, fruit, or your favorite toppings and enjoy!
Equipment
Notes
Keep your waffles warm: Preheat your oven to 200°F and keep your waffles in a single layer on a baking sheet in the preheated oven. If you have a baking sheet with an oven safe wire rack, it will help to keep your waffles crispy on both sides.
Storing: You can store the waffles in an airtight container in the fridge for up to 3-4 days. You can also freeze them for 2-4 months in a freezer bag or a freezer-safe container. To avoid them sticking together, place a small piece of parchment paper in between each waffle.