Hey guys! Today I’m sharing a recipe from my new cookbook High-Altitude Breakfast for these super yummy Pumpkin Waffles. We’re all in the thick of fall baking, and it’s the perfect time to make yourself a sweet little fall breakfast too.
Homemade waffles are pretty simple to pull together, and such a perfect weekend breakfast. You do need a waffle iron for this recipe. I’m using a Belgian waffle iron, but you can use whatever you have, no problem. Let’s get to it!
How to Make Pumpkin Waffles
If you want to get fluffy, crispy waffles, there’s a few steps involved to make sure you get the perfect texture in the end. This batter has 3 main parts- dry ingredients, wet ingredients, and the eggs. We’re starting out by stirring together the dry ingredients, including a bunch of warm spices.
In another bowl, stir together the wet ingredients, including some pumpkin puree. Stir the wet mixture into the dry. The last portion are the eggs- we’re whipping them together with a touch more sugar until they become fluffy and airy, and then folding them into the batter gently. Here’s the batter before adding the eggs:
And here’s what it looks like after the eggs have been folding in:
One of the most important steps for a great waffle at home is to let the batter rest. This allows the baking powder to activate and all the flavors to get to know each other. This helps the batter rise more as it cooks, creating something super fluffy!
Once you’re ready, cook them up in your iron according to the instructions for your machine. I like to cook mine on the highest heat setting to get that crispy edge all over. You can keep the waffles warm in a low oven while you finish cooking the rest of the batter.
I like to serve them warm with some whipped cream and maple syrup. Hope you guys enjoy this perfect little fall recipe! My new cookbook is available now everywhere that books are sold, and I can’t wait to share more recipes with you!
Tips & Tricks For Pumpkin Waffles
I’ve got some tips and tricks to make sure you end up with the perfect Pumpkin Waffles!
- Whip the eggs until light and fluffy. They will become foamy and thick, almost tripling in volume as you whip them. This helps incorporate more air into the batter.
- Keep it gentle and fold everything together slowly, especially the eggs. Take your time and don’t beat out any of the air in the batter.
- Let the batter rest before cooking. This is the key to light, fluffy waffles. Let the batter rest at room temperature for 30 minutes before starting to cook them in the iron!
- Use any warm spices that you prefer. I went with a pretty classic mix here to compliment the pumpkin flavors, but you can substitute any spices that you prefer.
- If your iron has heat settings, go for a higher setting to help ensure that you get a crisp outside on all your waffles. It’s perfect for soaking up syrup.
- Freeze the leftovers. You can reheat any leftover waffles in the toaster straight from the freezer!
- I’m at about 5,000 ft above sea level, and I find that most people who live between 3,000 and 7,000 ft above sea level do not need to make any adjustments to my recipes.
Enjoy!
Pumpkin Waffles
Recipe originally appears in "High-Altitude Breakfast"
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon firmly packed brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon plus more for serving
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 1 cup whole milk
- 1 15-ounce can prepared pumpkin puree
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 eggs
- Whipped cream and syrup to serve
Instructions
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In a large bowl, stir together the flour, 1⁄4 cup of the brown sugar, the baking powder, cinnamon, ginger, allspice, and salt. Set aside. In a small bowl, stir together the milk, pumpkin puree, oil, and vanilla extract, and set aside.
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In another bowl, using an electric mixer on high speed, beat together the eggs and the remaining 1 tablespoon brown sugar until the mixture is very thick, fluffy, and pale, about 5 minutes. Stir the reserved milk mixture into the flour mixture until just incorporated. Then, gently fold in the beaten egg mixture until completely incorporated. Let the batter rest, covered, at room temperature for about 30 minutes. Meanwhile, preheat your waffle iron according to the manufacturer’s instructions.
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Spray the grates of the waffle iron with cooking spray and cook the waffles according to the manufacturer’s instructions. I use a high heat setting, and cook the waffles until deep golden brown, 5 to 6 minutes.
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Serve with whipped cream, cinnamon, and syrup.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hi Nicole, I made these this morning, but at the last minute decided to make them as pancakes instead of waffles. They were fantastic! Thick and fluffy with great flavor. Most pumpkin waffle/pancake recipies don't have much actual pumpkin in them, so I was pleased to see yours added a whole can. We use 2% milk so I used that, and added about 1/2 tsp more cinnamon, just because we love it. I'm in Erie, CO which is about the same altitude as you are. Thanks for the recipe!
P.S. It would be great if your website had a search function to make it easier to find things–just a suggestion! 🙂
Ooo, they sound great as pancakes! So glad you loved the recipe!! And yes, I am working on revamping my site a bit and I will definitely add a search function!! Thank you!
These turned out great! I love the texture- not tough or too heavy. Nice to use the whole can of pumpkin and get some extra veggies in my otherwise-decadent Sunday brunch!! I have been trying various waffle recipes and I will make this one next time. My only moment of confusion was whipping the whole eggs…after 5 minutes they weren't VERY thick, and so I beat for longer. Should they ribbon on top, or have some sort of peaks? I'm at 7k feet. Thanks!
Ah, I can see how that would be confusing. Whole eggs won't typically form stiff peaks or anything like that, they just become foamy, thick, and ribbony! Glad you liked these waffles though, one of my favs!
Your recipe sounds delicious and those photos are amazing. I love the flavor of pumpkin. Definitely gonna try soon!! Thanks for sharing this.