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Crispy Pumpkin Waffles

Close-up of three golden brown pumpkin waffles stacked on a white plate, ready to be enjoyed.
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Enjoy cozy fall mornings with these crispy pumpkin waffles, featuring real pumpkin flavor and perfect spice balance. This recipe is tested for reliable batter ratios and waffle iron timing.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ¼ cups milk
  • 1 cup canned pumpkin purée
  • 2 large eggs
  • â…“ cup melted butter
  • 2 tablespoons brown sugar

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  2. In a separate bowl, whisk together the milk, pumpkin purée, eggs, melted butter, brown sugar, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
  4. Preheat your waffle iron according to the manufacturer’s instructions.
  5. Pour about ½ cup of batter onto the hot waffle iron and cook until golden brown and crisp, typically 3-5 minutes, depending on your waffle iron.
  6. Carefully remove the waffle and serve immediately, or place on a wire rack in a single layer in a warm oven (around 200°F or 95°C) while you cook the remaining waffles.

Notes

  • For extra crispy waffles, ensure your waffle iron is hot and avoid overcrowding it.
  • You can make the batter ahead of time and store it in the refrigerator for up to 2 days. Whisk briefly before using.
  • To freeze waffles, let them cool completely on a wire rack. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container. Reheat in a toaster or oven.
  • Top with whipped cream, maple syrup, or a maple cream cheese drizzle for a festive fall brunch.

Nutrition

Find it online: https://recipestokeep.com/pumpkin-waffles-crispy-fall-breakfast/