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Pumpkin Waffle Recipe

September 16, 2013 by Melissa 43 Comments

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Pumpkin Waffles - crispy on the outside and tender and fluffy on the inside!

 

I’m pretty sure I could incorporate pumpkin into every one of my breakfast recipes from now until spring and be happy. This pumpkin waffle recipe is my new favorite. I adapted it from the Pumpkin Cinnamon Roll Pancakes  I shared last fall, and could not be more thrilled with the results. These pumpkin waffles are perfect for fall, and my whole family went crazy over them. They are crispy on the outside, and tender and fluffy on the inside.

Let’s get started making pumpkin waffles:

Start by whipping egg whites in a stand mixer with whisk attachment until stiff peaks form. Set egg whites aside.

In a large bowl, combine dry ingrdients. In a smaller bowl, combine pumpkin, melted butter, apple cider vinegar, egg yolk, and milk.

Add wet ingredients to dry ingredients and stir just until combined.

 

Pumpkin Waffles

 

Add egg whites to batter.

Pumpkin Waffles

Gently fold egg whites and batter together. To fold in egg whites, use a spatula and make large scooping strokes through the batter.

Pumpkin Waffles

Pour batter into freshly oiled waffle iron. I’m really happy with our Waring Pro Belgian Waffle Maker. It cooks the waffles perfectly, and unbelievably fast!

 

Pumpkin Waffles

Pumpkin waffle perfection!

Pumpkin Waffle Recipe

 

To keep the waffles crisp, place them on a cooling rack so air can circulate around them. Once you toss them on a plate, the steam build up will quickly lead to soggy waffles. If you are making waffles for a crowd, reheat waffles directly on oven rack at 350 degrees for 3-4 minutes. This brings the crispy back beautifully!

 

5 from 1 vote
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Pumpkin Waffle Recipe
Prep Time
10 mins
Cook Time
2 mins
 
Servings: 8 waffles
Ingredients
  • 2 cups of all-pupose flour
  • 3 tablespoons of firmly packed dark brown sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon or pumpkin pie spice
  • 1/2 teaspoon of kosher salt
  • 1 1/2 cups of milk
  • 1 cup of canned 100% pure pumpkin
  • 1 egg yolk plus 3 egg whites
  • 4 tablespoons of melted cooled butter
  • 2 tablespoons of apple cider vinegar
Instructions
  1. In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form. Set aside.
  2. Combine dry ingredients in a large mixing bowl and whisk together.
  3. Combine milk, pumpkin, butter, egg yolk and vinegar in a small bowl and stir to combine.
  4. Add pumpkin mixture to dry ingredients and stir to combine.
  5. Gently fold in egg whites.
  6. Use batter immediately in waffle maker.


Pumpkin Waffles

 

 

I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.

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Filed Under: Breakfast, Fall, Popular, Pumpkin, Recipes

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Reader Interactions

Comments

  1. Chung-Ah | Damn Delicious

    September 19, 2013 at 7:07 pm

    Can I come over for breakfast?!

    Reply
    • Melissa

      September 22, 2013 at 7:14 am

      It’s a date! xo

      Reply
  2. Laura P.

    September 20, 2013 at 8:37 pm

    Thx for the tips on how to keep them crispy!

    Reply
  3. Jennifer

    September 21, 2013 at 3:59 pm

    Hello, these waffles look divine! I cannot wait to try them!
    I am from Bakersfield, born and raised, but moved to Pittsburgh years ago. I was excited to see a blog by someone from Bakersfield!

    Reply
    • Melissa

      September 22, 2013 at 7:09 am

      That’s so great! I’m born and raised in Bakersfield too. Thanks for saying hi!!!

      Reply
  4. Katie

    September 21, 2013 at 7:08 pm

    These look SO GOOD! Trying them tomorrow with my leftover pumpkin from pumpkin cookies last week. Funny question, the egg whites look not so much like egg whites to me… am I crazy? Just want to make sure I know what is in them so I make them correctly. Anyway, I hope they turn out as beautiful and delicious as yours!

    Reply
    • Melissa

      September 22, 2013 at 7:04 am

      Hi Katie!

      You whip the egg whites until they form stiff peaks. The same process for making meringue, but you don’t need to add anything to the egg whites.

      Please let me know how they turn out!

      Thanks:0)
      Melissa

      Reply
  5. Arlene

    September 21, 2013 at 10:49 pm

    Great recipe. How many ounces is the pumpkin can? there are couple sizes out there. Thanks!

    Reply
    • Melissa

      September 22, 2013 at 7:01 am

      Hi Arlene,

      The recipe calls for 1 cup, so the the 15oz size can will work and you will have some leftover.

      Thanks!

      Reply
  6. Emily

    September 22, 2013 at 11:07 am

    Made this morning–here’s my review: I just added the full 15oz can of pumpkin and it worked. (I hate having a few ounces of left-overs–they usually go to waste.) I actually wanted more pumpkin flavor so I think next time I’d add more PPSpice. Also, don’t add kosher salt unless you want to bite into crunchy salt crystals. My Costco salt, at least, is very coarse. Over all though? Very yummy. Kids loved ’em. Thanks!

    Reply
  7. CTY

    September 23, 2013 at 8:42 am

    Bakersfield–we moved here from NJ just about 2 yrs ago (because our kids moved out here). We are have gorgeous 80 degree, breezy days. Leaves are changing–but nowhere near as beautiful as back east. Sure am in the mood for pumpkin though. I do not have a waffle iron so I’ll try pumpkin pancakes. Or… maybe I’ll borrow DDIL’s waffle iron.
    I also make a pumpkin yochee cake which is already on my list this week.
    Found you via OGT–I subscribed immediately.

    Reply
  8. Katie

    September 25, 2013 at 11:34 am

    Just tried these the other day, great recipe overall! Just loved having pumpkin for breakfast AND not having to run to the store to get buttermilk. I did not have the problem with the salt crystals, I used regular iodized salt. They did however need to cook a bit longer than regular waffles in my waffle iron, just 30 more seconds or so. If you took them out too soon they were floppy, but a little more time in the iron made them crispy on the outside and soft inside. This recipe go fantastic with caramel syrup and whipped cream!

    Reply
  9. Chiara

    September 25, 2013 at 5:45 pm

    Super yummy! I made using gluten free flour for my little Celiac son and they were awesome. The flavor completely covers the flavor difference that comes from using gluten free product. Thank you for a new family favorite.

    Reply
    • Melissa

      September 26, 2013 at 11:49 am

      That’s so great! Thank you for sharing!

      Reply
  10. Shannon Joshi

    October 1, 2013 at 12:51 pm

    I made these Sunday morning with my 4 year old son who LOVES to cook. He had so much fun helping me make these most delicious waffles! The only two changes we made were to add a bit of vanilla extract to the egg whites and a few sprinkles of pumpkin pie spice to the batter. They were crazy good. The leftovers were popped into the toaster this morning for breakfast. Thanks for a fabulous homemade waffle recipe my son and I are sure to make over and over this fall.

    Reply
    • Shannon Joshi

      October 1, 2013 at 12:59 pm

      Correction…we only made one change. I forgot the pumpkin pie spice was called for. We did use a tad extra though. 🙂

      Reply
  11. Jennifer

    October 4, 2013 at 4:11 pm

    Lived in Bakersfield for 10 years, now back in Oregon. I will makes these and start following you.
    Thanks.

    Reply
  12. Meghan

    November 11, 2013 at 1:09 pm

    Found this recipe on Pinterest. Made them this weekend. I read the recipe wrong and added the whole 15oz can of pumpkin but they were seriously so delicious! I will definitely be making these again!

    Reply
    • Melissa

      November 12, 2013 at 11:19 am

      Awesome! Thank you!

      Reply
  13. Ami

    August 29, 2014 at 8:19 am

    Have you tried just using the extra 2 egg yolks instead of the butter? Just curious! I’m making them today!

    Reply
    • Melissa

      August 29, 2014 at 9:58 am

      I haven’t tried that, please let me know if you do!

      Reply
  14. Michele

    September 20, 2014 at 5:51 am

    Thank you for the recipe, it was yummy! Mine didn’t crisp up well but I do need a new waffle maker. Taste was great!

    Reply
  15. Stephanie

    September 20, 2014 at 9:42 am

    Great recipe thanks!!! I added an extra tsp of pumpkin spice and 1 tsp of vanilla too. Kids loved it!!! Also topped it with some homemade caramel which was the icing on the cake 🙂 Thanks!!!

    Reply
  16. Barbara

    October 22, 2014 at 5:39 pm

    I just made these so that in the morning all I have to do is put them in the toaster oven. They’re okay. I wish I had read the comments first. I would have added the whole can of pumpkin. I added walnuts and cranberries to the batter. I like the pumpkin recipe that I received with my Cuisinart waffle maker better. Instead of putting maple syrup on the waffles, I sprinkle a little bit of powdered sugar.

    Reply
  17. Linda

    November 1, 2014 at 6:34 am

    i made these waffles this morning, and they were delicious!! I added a tsp of pumpkin pie spice and a tsp of cinnamon to the dry ingredients because I love the flavor it created. Even though the waffles were delicious, they didn’t get crispy. I did place them on a cooling rack as soon as they were finished cooking. What a warm and fuzzy feeling having these this morning on such a cool fall day!! I will definitely make this recipe again. Oh, did I mention that I sprinkled a few chopped pecans on top of the waffle with a little syrup? Yummy!

    Reply
    • Melissa

      November 10, 2014 at 12:55 pm

      Thanks, Linda! Pecans sound delicious!!!

      Reply
  18. Angela

    September 10, 2015 at 11:22 am

    I want to make these this weekend but don’t have apple cider vinegar. Do I need to add this to the recipe? Can’t wait to make them for company!

    Reply
    • Melissa

      September 11, 2015 at 9:25 am

      You can substitute white vinegar!

      Reply
  19. Brooke of Passport Couture

    September 21, 2015 at 7:06 pm

    I am super excited about these Pumpkin Waffles! I can’t wait to try them! 🙂 🙂 🙂

    Reply
    • Dwight Cornell

      September 28, 2016 at 2:39 pm

      I can’t wait to try them as well, I love this time of year, Thanks for sharing Melissa.

      Reply
  20. Leanna

    September 24, 2015 at 8:45 am

    I made these yesterday, I used the whole can of pumpkin and added a splash of vanilla as other commenters suggested. They were great, I froze them for quick breakfasts and I loved them.

    Reply
  21. Nancy

    October 6, 2015 at 3:53 pm

    I made these today and they were terrific! Thank you for this recipe!

    Reply
  22. Ame

    August 14, 2016 at 5:09 am

    These Waffles are divine!!! We’ve adopted this recipe and make them once or sometimes twice a month! They are our special weekend breakfast. We make two batches and freeze the second. They are as good thawed and toasted the next week! Thanks for this great recipe!!!

    Reply
  23. Debbie

    October 1, 2016 at 12:02 pm

    Has anyone made them with whole wheat flour? If so, do they get too heavy? Or how did you ‘fix’ that?

    Reply
  24. Carolyn Palmer

    October 5, 2016 at 6:32 am

    Greetings from Indiana, where leaves are just beginning to change! Trying a new recipe for company can be risky business, but this one proved to be a winner! I love pumpkin and fortunately my guests did, too! Thanks for sharing! The only modification I made was to increase the pumpkin pie spice, nearly doubling, because I love all of those spices. I also offered chopped pecans as a topping with the maple syrup. Delish! Your recipe now appears on 2 of my Pinterest boards, Breakfast and Brunch and Pins I’ve Done with Success. I operate a private bed & breakfast for a women’s organization and will be serving Pumpkin Waffles to a number of my fall visitors. Thanks!

    Reply
  25. Kim Piter

    October 29, 2016 at 9:53 am

    Made these this morning and loved them. I added some pumpkin spice to jazz them up a bit more. It does make a lot if using a regular waffle maker so I froze what we didn’t eat. Thank you for your recipe!

    Reply
  26. Stephanie

    November 21, 2016 at 11:32 am

    My oldest is on thanksgiving break this week and I wanted to start it off with something special so I made these this morning…. Yum! Your blog is great and I loved the pictures.. tasting the food was even better. Next time i will try with the whole can of pumpkin. Didn’t have apple cider vingear so just used white. Turned out great. Had 4 leftover egg whites from making ice cream so threw all of those in plus 1 egg yoke. Didn’t seem to make a difference. Super fluffly and light on the inside the whipping of the whites (something I never took the time for – before) made a HUGE difference. Both my kids ate 2 squares each! Froze the extras 🙂 Thanks for a great breakfast.

    Reply
    • Melissa

      November 22, 2016 at 6:43 pm

      That sounds great! I’m so glad they were kid approved!!! Thank you so much for letting me know:0)

      Reply
  27. Janette

    May 20, 2017 at 12:05 pm

    I love waffles! Can’t wait to try these!

    Reply
  28. Natalie

    March 20, 2018 at 4:23 am

    These waffles look so delicious!

    Reply
  29. aqui

    March 23, 2018 at 11:50 am

    I like this recipe too much, I believe that when I do it, it will be the biggest success with the family, too good.

    Reply
  30. gmail login

    August 3, 2018 at 1:39 am


    That sounds great! I’m so glad they were kid approved!!! Thank you so much for letting me know:0)

    Reply

Trackbacks

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    August 27, 2014 at 7:34 pm

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