Pumpkin waffles are the perfect way to celebrate fall! They are so good and easy to make too.
Most of the time we are in a hurry to rush out the door in the morning but every once in awhile we (usually Josh if I’m being totally honest) make pancakes or waffles. These pumpkin waffles are treat!
If you’ve read 30days for a bit, you know that I used to hate pumpkin when I was growing up. My mom made everything pumpkin and I just didn’t get it. But somehow as I grew older I started liking it more and more. I’ve now turned into her making pumpkin bread, pumpkin cookies, pumpkin cheesecake pumpkin bars and more.
So making pumpkin waffles during pumpkin season just seems appropriate!
- ¼ c brown sugar
- 3 tbsp cornstarch
- 1 ¼ c flour
- 1 ½ tsp salt
- 1 ¾ tsp cinnamon
- 1 tsp ginger
- ¼ tsp cloves
- 1 ½ tsp nutmeg
- 2 eggs
- 1 c milk
- 1 c solid packed pumpkin
- 4 tbsp butter melted and warm
- Whisk together brown sugar and cornstarch; add the dry ingredients.
- Separate eggs: yolks go in a medium bowl, whites in a smaller bowl.
- Add pumpkin and milk to the egg yolks, whisk and set aside.
- Whip egg whites till stiff peaks form.
- Pour melted butter into the yolk mixture; as you pour, whisk to combine.
- Add the pumpkin mixture to the dry ingredients and mix them together until just combined (a little lumpy is ok).
- Gently fold in egg whites.
- Cook in a waffle iron.
Slather up these waffles with some butter and syrup and enjoy!
Food photography and styling courtesy of My Name is Snickerdoodle.
If you like this recipe, you’ll love these too: