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Two pumpkin waffles on a white plate, topped with pecans and syrup.
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Pumpkin Waffles

The most amazing pumpkin waffles! We like to eat ours with my cinnamon brown butter syrup. YUM!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 8 square waffles
Calories 287kcal

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter melted
  • 1 1/4 cups buttermilk at room temperature
  • 2/3 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 large eggs separated
  • 1/3 cup granulated sugar

Instructions

  • In large bowl whisk the flour, cornstarch, baking powder, baking soda,  cinnamon, pumpkin pie spice and salt. Set aside. 
  • In a medium bowl combine butter, buttermilk, pumpkin puree, vanilla, and egg yolks. Whisk until fully combined. 
  • Add the wet ingredients to the dry ingredients, gently whisking (or use a fork) until just combined!
  • In a separate bowl add the egg whites. Beat on medium speed until soft peaks form. Then add the sugar to the egg whites and beat on medium/high speed until sugar has been fully mixed in.
  • Using a spatula, fold the egg whites into the batter. Do not overmix.
  • Let the waffle batter rest for 10 minutes. Meanwhile preheat the waffle iron to your desired temperature (I cook mine on high) and the oven to 200°F. Place a cooling rack on top of a baking sheet and place it in the oven while it preheats. Meanwhile, grease the waffle iron with butter or cooking spray. When ready, scoop 1/2 cup -1 cup of batter onto the waffle iron. Waffle irons differ in size, so you may need more or less batter. Cook until golden brown, about 5-6 minutes (depending on your iron). Serve warm with cinnamon brown butter pecan syrup. 
  • To keep waffles warm, place waffles on the baking sheet in the oven. This simple step also helps crisp up the exterior too.

Notes

One thing to keep in mind, because of the moisture levels in these waffles you’ll want to cook them a tad longer than original buttermilk waffles.
Egg Whites: Mix the egg whites until soft peaks form. If you whip them too much (until stiff) it makes it harder to incorporate into the other ingredients. 
Waffle Iron: If your waffle iron isn't nonstick make sure you grease it before using! 
Pumpkin Waffle Batter: You do not want to over mix your batter. The key to getting light and fluffy waffles is to gently fold in the egg whites to keep as much air in the batter as possible. 
Storing and Freezing: Store the cooked waffles in an airtight container or Ziplock bag in the fridge for 3-4 days. When ready to eat, remove from the fridge and place in the toaster to warm up and crisp up the outside.
Freeze the cooked waffles in an airtight container or Ziplock bag in the freezer for 1-3 months. Remove from the freezer and place in the toaster to thaw, warm up and crisp up the outside.

Nutrition

Calories: 287kcal | Carbohydrates: 35g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 409mg | Potassium: 236mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3661IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg