Pumpkin Waffles
Easy pumpkin waffles that turn out fluffy, aromatic and full of warm fall spices. Ready in about 25 minutes for a cozy autumn breakfast or a weekend brunch.
Ingredients
- 2 large eggs
- ¾ cup whole milk
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the homemade pumpkin spice mix:
- 1 teaspoon cinnamon ground
- ½ teaspoon nutmeg ground
- ¼ teaspoon cardamom ground
- ¼ teaspoon ginger ground
- ¼ teaspoon cloves ground
Instructions
- In a bowl, whisk the eggs, then add the milk, melted butter, pumpkin puree and vanilla.
- Mix the ingredients until you get a smooth, homogeneous batter.
- Add the flour, baking powder, salt and spices.
- Gently mix the batter until the ingredients are just incorporated.
- Heat up the waffle maker and, once it is hot enough, pour in enough batter for one waffle.
- Cook the waffles until they are lightly browned and cooked through.
- Serve with maple syrup, pecans or any other topping you like.
Notes
Serve warm, straight from the waffle maker, with maple syrup and pecans. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a toaster to crisp them back up. The batter is only lightly sweet, so add 1-2 tablespoons of sugar to the dry ingredients if you prefer sweeter waffles.