Best Homemade Fall Pumpkin Waffles
This recipe for the best homemade fall pumpkin waffles, are seriously delicious! They are simple to make, using ingredients you probably have in your kitchen right now! Maybe you have a partial can of pumpkin left over from making a pumpkin pie and are trying to find some new ways to use it. This is your recipe!
These pumpkin waffles have the perfect light and fluffy texture you want in a waffle. The flavour is amazing, perfect for a fall meal, with the pumpkin and cinnamon.
In the past, I have made waffles with a yeasted dough, to get that perfect waffle texture. That takes time and planning. Plus my kids were not a big fan of the flavour from the yeast. But these waffles get their texture because you separate the eggs. Beat the egg whites until light, fluffy, and hold a peak. Gently fold them into the waffle batter. This is how to achieve the perfect waffle!
Toppings!
Waffles, in general, lend themselves to a myriad of different toppings. You can even have sweet or savory toppings!
For the recipe, of homemade fall pumpkin waffles; a big stack of waffles with butter melting on top, a few chopped roasted pecans, and a generous amount of fresh maple syrup really cannot bet beat! Some other options you may want to try:
- Fresh cut berries with a dusting of icing sugar and a dollop of whipping cream
- Cinnamon sugar
- Apple sauce and a simple vanilla icing drizzle (icing sugar mixed with milk and vanilla)
- Yogurt and honey
- A simple fruit sauce. (Just cook down some fresh or frozen berries and add a little sugar.)
- Banana and Nutella (my daughter’s favourite!)
What to serve along side your pumpkin waffles?
Waffles are often served at breakfast. We usually serve our waffles alone, with butter and maple syrup on top. If we are having a slow weekend breakfast, perfect accompaniments would include:
- eggs
- bacon, sausage, or ham
- hashbrowns
- fruit
- yogurt and nuts
Or any combination of the above!
How to keep pumpkin waffles warm
If you are making a big batch of waffles to feed a crowd, you will need to keep them warm.
Preheat your oven to 200 degrees F (90 degrees C). Place your waffles spread out on a cookie sheet in the oven. You may need to turn them over once or twice if they are in there for a longer period of time.
Left-overs
Let any waffles that are left over cool. Then store in a sealed container. You can store them in the refrigerator for 3-4 days.
If you are looking to make a big batch of waffles to reheat for quick weekday breakfast, place your waffles on a lined baking sheet and freeze them for a few hours, or overnight. The next day transfer to freezer bags, and store in the freezer. This way the waffles will not freeze all together in a big clump.
Reheating pumpkin waffles from frozen
Perfect for a quick weekday breakfast! You can treat these homemade pumpkin waffles as you would any store-bought frozen waffle. Simply place them in a toaster or microwave.
Special equipment for pumpkin waffles
For this recipe you will need a waffle iron.
Ingredients for Homemade Pumpkin Waffles
2 cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, separated
1 ¾ cups milk
¼ cup oil
2/3 cup puréed pumpkin (canned or homemade)
Method
- Preheat your waffle iron.
- In a medium bowl, mix together the flour, baking powder, salt, and cinnamon. Set aside.
- In a separate bowl, beat together the egg yolks, milk, and oil.
- Mix in the pumpkin purée.
- In a bowl with clean beaters. (If you use the same beaters that have any egg yolk, or other fat on them, the egg whites will not beat and become stiff) Whip the egg whites until light, foamy, and hold a stiff peak. (You can also do this with the stand mixer, in a clean bowl, with the wisk attachment.)
- Stir the wet and dry ingredients together, but do not overmix.
- Gently fold in the egg whites, until everything is just incorporated.
- Grease waffle iron, if necessary.
- Spoon batter onto the waffle iron and cook until it stops steaming, or according to the directions of your waffle iron.
- Remove from waffle iron and serve hot, with toppings of choice!
The Best Homemade Pumpkin Waffles
Equipment
- 1 waffle iron
Ingredients
- 2 cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs separated
- 1 ¾ cups milk
- ¼ cup oil
- ⅔ cup pumpkin purée canned or homemade
Instructions
- Preheat your waffle iron.
- In a medium bowl, mix together the flour, baking powder, salt, and cinnamon. Set aside.
- In a separate bowl, beat together the egg yolks, milk, and oil.
- Mix in the pumpkin purée.
- In a bowl with clean beaters. (If you use the same beaters that have any egg yolk, or other fat on them, the egg whites will not beat and become stiff) Whip the egg whites until light, foamy, and hold a stiff peak. (You can also do this with the stand mixer, in a clean bowl, with the wisk attachment.)
- Stir the wet and dry ingredients together, but do not overmix.
- Gently fold in the egg whites, until everything is just incorporated. Do not overmix!
- Grease waffle iron, if necessary.
- Spoon batter onto the waffle iron and cook until it stops steaming, or according to the directions of your waffle iron.
- Remove from waffle iron and serve hot, with toppings of choice!
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