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Stack of square waffles on small white plate on wooden cutting board, fork and knife to side.
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Pumpkin Waffles

Flavors of spice and pumpkin will excite your weekend breakfasts.
Course Breakfast, Breakfast or Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 people
Calories 467kcal

Ingredients

Pumpkin Waffles

  • 2 ½ cups all-purpose flour
  • 2 cups buttermilk
  • 1 cup pumpkin puree
  • 4 large eggs room temperature, separated
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons butter melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • pure maple syrup for serving
  • whipped cream for serving

Instructions

Pumpkin Waffles

  • Separate your eggs into 2 different bowls. Add ½ teaspoon cream of tartar to the egg whites and beat them using a hand mixer until stiff peaks form. Set aside.
  • In a large bowl, combine all of the dry ingredients with a spoon. Add the egg yolks, vanilla, melted butter, pumpkin and buttermilk and combine. Gently fold in the whipped egg whites with a rubber spatula.
  • Cook the waffles in your waffle iron according to the manufacturer's instructions. Serve with warm maple syrup and a sprinkle of cinnamon.

Notes

Pumpkin Waffles
Heat your oven to about 200 degrees F to keep waffles warm while you cook the rest. Place them on a half sheet pan lined with parchment paper or in a ceramic baking dish.

Nutrition

Calories: 467kcal | Carbohydrates: 66g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 231mg | Potassium: 490mg | Fiber: 3g | Sugar: 22g | Vitamin A: 6995IU | Vitamin C: 2mg | Calcium: 224mg | Iron: 4mg