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Treat yourself to morning bliss with these fluffy, spiced Pumpkin Waffles—perfect for a festive, homemade autumn breakfast that feels both cozy and a little bit special.
I’ve always adored pumpkin season: the crisp air, the rustle of leaves, the scent of cinnamon drifting through the house. These Pumpkin Waffles combine pure canned pumpkin (or homemade purée) with warming spices, Greek yogurt for a tender crumb, and just enough sweetness to make every bite sing. I first whipped up this recipe on a chilly October morning when my grandkids begged for something “pumpkin-y,” and we haven’t looked back. They’re healthier than store-bought waffles, thanks to whole wheat pastry flour and minimal sugar, yet they still taste indulgent—like fall pressed between golden waffles.
Why You’ll Love This Recipe
- Effortless autumn flavors—no pie crust required
- Uses pantry staples (canned pumpkin, common spices)
- Whole wheat pastry flour for extra fiber and softness
- Greek yogurt keeps them tender and adds protein
- Ready in about 30 minutes—weekend or weekday!
- Perfect balance of sweet and spiced—kid-approved
- Crisp edges meet fluffy centers every time
- Easily doubles for a crowd or batch-freezes for later
Ingredients
• 1 ½ cups whole wheat pastry flour (Bob’s Red Mill recommended)
• ½ cup all-purpose flour (for lighter texture)
• 2 tbsp light brown sugar (or coconut sugar for a deeper flavor)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves (optional, for bold spice)
• ¼ tsp fine sea salt
• 1 cup canned pumpkin puree (solid-pack—no preservatives)
• ½ cup plain Greek yogurt (whole milk yields extra richness)
• 2 large eggs, room temperature
• ½ cup milk (dairy or unsweetened almond milk)
• 2 tbsp melted unsalted butter (or coconut oil, melted)
• 1 tsp pure vanilla extract (Taylor Farms or Nielsen-Massey)
Tips:
- For best rise, measure flour by spooning it into the cup.
- Let eggs sit out 10 minutes before mixing for even batter.
- If using fresh pumpkin, roast then drain excess moisture.
Directions
- Preheat your waffle iron according to manufacturer’s directions (I love my KitchenAid Belgian waffle maker). Lightly grease with cooking spray or brush with oil.
- In a large bowl, whisk together flours, sugar, baking powder, baking soda, spices, and salt until evenly blended—no clumps of spice hiding in the corners.
- In a separate bowl, beat eggs, then stir in pumpkin puree, Greek yogurt, milk, melted butter, and vanilla until smooth. You’ll notice a dreamy, thick texture—perfect for those fluffy waffles.
- Pour wet ingredients into dry; fold gently with a spatula—just until you see no streaks of flour. Overmixing can make them dense, so be kind to the batter.
- Ladle batter into the preheated iron (about ½ cup per waffle). Close the lid and cook until the steam slows and the waffles are deep golden brown—roughly 4–5 minutes, depending on your iron.
- Transfer waffles to a wire rack set on a baking sheet; this keeps bottoms crisp. Repeat with remaining batter. If you’re multitasking, keep warm in a 200°F oven.
Servings & Timing
• Yield: Makes about 8 standard waffles (serves 4–6)
• Prep Time: 15 minutes (batter’s a breeze)
• Cook Time: 15 minutes total (two rounds of 4–6 minutes)
• Total Time: 30 minutes—just enough to sip coffee and chat
Variations
• Maple Pecan: Fold in ¼ cup chopped pecans and top with a drizzle of maple syrup.
• Gluten-Free: Swap flours for 1:1 gluten-free blend and add 1 tsp xanthan gum.
• Vegan: Use flax “eggs” (2 tbsp ground flax + 6 tbsp water), coconut yogurt, and almond milk.
• Choco-Chip: Stir in ⅓ cup mini dark chocolate chips for a fun twist.
• Orange-Spiced: Add 1 tsp orange zest and swap half the cinnamon for cardamom.
Storage & Reheating
• Fridge: Store cooled waffles in an airtight container up to 2 days.
• Freezer: Freeze single waffles on a baking sheet, then stack in a zip-top bag for up to 1 month.
• Reheat: Pop in toaster or oven at 350°F for 3–5 minutes until crisp.
• Make-Ahead: Batter can rest in fridge (covered) up to 8 hours—stir gently before cooking.
Notes
• I learned that resting the batter—even 5 minutes—yields more lift, thanks to the baking powder waking up.
• If your waffle iron tends to stick, brush with melted coconut oil instead of spray.
• For extra-tall Belgian waffles, use a deeper iron and slightly more batter—watch for overflow!
• Taste the batter before cooking (raw-egg warning aside)—if it needs a touch more spice or sweetness, adjust now.
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes—just roast, puree, and drain excess liquid; you may need to reduce milk by a tablespoon.
Q: Why are my waffles soggy?
A: Likely the iron isn’t hot enough or waffles weren’t given time to crisp on a wire rack—raise heat or extend cook time by 1–2 minutes.
Q: Can I make the batter ahead and freeze it?
A: I recommend refrigerating batter up to 8 hours; freezing raw batter can affect rise.
Q: What’s the best waffle maker for crisp edges?
A: A cast-iron Belgian waffle iron (like Breville Smart) gives deep pockets and extra crunch.
Q: How can I reduce sugar?
A: Swap brown sugar for 1 tbsp honey or maple syrup, and reduce brown sugar by 1 tbsp.
Q: Are these waffles nut-free?
A: Yes, as written—just use dairy milk or seed-based milk and check yogurt label.
Q: Can I add mix-ins?
A: Absolutely—dried cranberries, chopped walnuts, or coconut flakes all work nicely.
Q: What if I don’t have Greek yogurt?
A: Substitute with sour cream or buttermilk (same volume) for tenderness.
Conclusion
These Pumpkin Waffles capture everything I adore about autumn mornings—warm, spiced comfort that’s still wholesome. Whether you’re feeding a crowd or craving a solo treat, they’re quick, customizable, and sure to become a seasonal staple. Give them a try, and please leave a comment to let me know how they turned out—or hop over to explore more cozy fall recipes like our Apple Cinnamon French Toast!
Pumpkin Waffles
Ingredients
- 1 ½ cups whole wheat pastry flour Bob’s Red Mill recommended
- ½ cup all-purpose flour
- 2 tbsp light brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves optional
- ¼ tsp fine sea salt
- 1 cup canned pumpkin puree solid-pack—no preservatives
- ½ cup plain Greek yogurt
- 2 large eggs room temperature
- ½ cup milk
- 2 tbsp unsalted butter or coconut oil, melted
- 1 tsp pure vanilla extract
Instructions
- Preheat your waffle iron and lightly grease with cooking spray or oil.
- Whisk together flours, sugar, baking powder, baking soda, spices, and salt in a large bowl.
- Beat eggs, then stir in pumpkin, Greek yogurt, milk, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry and fold gently with a spatula until just combined.
- Ladle batter into the preheated iron and cook until golden brown—about 4–5 minutes.
- Transfer waffles to a wire rack and enjoy warm. Repeat with remaining batter.
