Pumpkin Waffles

Homemade Pumpkin Waffles are made with basic pantry ingredients, fall spices, and canned pumpkin.  The made from scratch cinnamon cream syrup makes these the best pumpkin waffles around! 

I LOVE breakfast recipes!  Some of my favorites include: Brioche French Toast, Easy Breakfast Skillet, and German Pancakes.

So I’m one of those people who loves breakfast for dinner. Really though, I could eat breakfast at any time. This poses a problem because Jeff does not like breakfast for dinner. So the other night, I had to take advantage of his absence and make this waffle recipe that has been causing my mouth to water for days!

Much like my essentially taken my Crunchy French Toast recipe, I basically took a traditional recipe, Belgian waffles,  and gave it a fun spin. But, its the cinnamon cream syrup that really makes this recipe shine!  Of course you could make (or buy) traditional pancake syrup but I’m telling you, the extra 5 minutes it takes to make the syrup are SO worth it.

What we LOVE about these Pumpkin Waffles:

• The fall spices: a touch of nutmeg, cloves, and cinnamon give these waffles that holiday aroma and taste we all love.
• That cinnamon syrup: While you can definitely serve pumpkin waffles with your favorite pancake syrup, our 5 minute cinnamon syrup puts these waffles over the top!
• Freezer friendly: Freeze leftover waffles for up to 3 months.  See freezing instructions below.

Ingredients:

• Pantry stapes: sugar, cornstarch, flour, baking powder, oil
• Spices: nutmeg, cloves, cinnamon, and salt add a sharpness and depth of flavor to the waffles.
• Beaten egg whites – I love folding stiff egg whites into waffle batter.  Just like in my Belgian Waffle recipe, it gives them a light and fluffy texture that you can’t get any other way.
• Pumpkin: canned pumpkin puree
• Milk: any kind will work.

How to Make Pumpkin Waffles:

1. Combine dry ingredients.  Combine brown sugar and cornstarch whisking together to break apart the cornstarch. Add the remaining dry ingredients and stir.
2. Combine wet ingredients.  Separate the eggs and add the pumpkin and milk to the egg yolks; whisk to blend well. Add oil; whisk to blend and set aside. Add the pumpkin mixture to the dry ingredients and mix them together until just combined.
3. Fold in egg whites. Whip the egg whites until stiff peaks form. Gently fold in the egg whites until blended.
4. Cook. Pour the batter on the heated waffle iron and cook to perfection!
5. Serve with your favorite syrup or our amazing cinnamon cream syrup!

Storing and Freezing Pumpkin Waffles:

Store leftover pumpkin waffles in the refrigerator for 2-3 days. To reheat, pop them in the toaster. To freeze pumpkin waffles, allow the waffles to cool completely and store them in a freezer safe ziplock bag or container.  Freeze waffles for up to 3 months.  To reheat, allow them to come to room temperature and pop them in the toaster.

Some of my other favorite breakfast recipes include:

• Coconut Cream Waffles with Pineapple Coconut Syrup
• Classic Homemade Scones
• Ricotta Pancakes
• Lemon Blueberry Pancakes
• Protein Pancakes
• Pumpkin French Toast

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Recipe

5 from 5 votes

The BEST Pumpkin Waffles

Homemade Pumpkin Waffles are made with basic pantry ingredients, fall spices, and canned pumpkin with a from scratch cinnamon cream syrup. 

Print Pin Rate

Author Lauren Allen

Course Breakfast

Cuisine American

Servings 4

Calories 418

Prep 15 mins

Cook 5 mins

Total 20 mins

Save Recipe

Equipment

• Waffle Iron

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Pumpkin Waffles:

• ▢ 1/4 cup light brown sugar
• ▢ 3 tablespoons cornstarch
• ▢ 1 1/4 cup flour
• ▢ 1 1/2 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 1 tsp cinnamon
• ▢ 1/4 tsp ground cloves
• ▢ 1/4 tsp ground nutmeg
• ▢ 2 egg yolks
• ▢ 2 egg whites , beaten to stiff peaks
• ▢ 1 cup milk
• ▢ 1/4 cup oil
• ▢ 1 cup canned pumpkin

Homemade Cinnamon Cream Syrup:

• ▢ 1 cup sugar
• ▢ 1/2 cup light corn syrup
• ▢ 1/4 cup water
• ▢ 5 oz can evaporated milk
• ▢ 1 teaspoon vanilla
• ▢ 1/2 teaspoon ground cinnamon

Instructions

 

• Heat waffle iron.
• Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch.
• Add flour, baking powder, salt, cinnamon, ground cloves, and ground nutmeg and stir to combine.
• Separate the egg yolks and white into two separate bowls. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the oil; whisk to blend and set aside.
• Whip the egg whites with a hand mixer on high until stiff peaks form, 1-1 ½ minutes. Set aside.
• Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Gently fold in the egg whites until blended.
• Pour the batter on the heated and sprayed waffle iron and cook

For the Cinnamon Syrup:

• In a small saucepan, combine the sugar, corn syrup, and water.
• Bring it to a boil over medium heat and cook, stirring often, until thickened, about 2 minutes.
• Remove from the heat, and stir in the evaporated milk, vanilla, and cinnamon.

Notes

To Store:  Store leftover waffles in the refrigerator for 2-3 days. To reheat, pop them in the toaster.

To Freeze: Allow waffles to cool completely and store them in a freezer safe ziplock bag or container.  Freeze waffles for up to 3 months.  To reheat, allow them to come to room temperature and pop them in the toaster.

Nutrition

Calories: 418kcalCarbohydrates: 56gProtein: 11gFat: 19gSaturated Fat: 3gCholesterol: 102mgSodium: 358mgPotassium: 587mgFiber: 6gSugar: 19gVitamin A: 9722IUVitamin C: 3mgCalcium: 210mgIron: 3mg

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Recipe adapted from here.