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A stack of pumpkin pancakes on a small beige plate topped with chopped pecans with maple syrup dripping down the sides.

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5 from 1 review

Pumpkin Waffles

Recipe by Veronika Sykorova

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!

  • Total Time25 minutes
  • Yield4 1x
  • DietVegetarian

Ingredients

Units Scale
  • 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

  1. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda. Set aside.
  2. In a large bowl, whisk together eggs, maple syrup, melted butter, vanilla extract, and fine sea salt.
  3. Add pumpkin puree and buttermilk and whisk again until well mixed.
  4. Add the dry ingredients in two batches and whisk until just combined. Don’t overmix.
  5. 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.
  6. Cook the waffles for 4-5 minutes on medium or according to package instructions.
  7. Transfer the waffles to a wire rack or a plate and repeat with the rest of the batter.
  8. 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.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/pumpkin-waffles/