Pumpkin Waffles are easy, delicious and are sure to make you the most popular person in your household. Perfect for breakfast, lunch or dinner, there’s never a wrong time to eat these scrumptious treats!
When I come up with a new recipe for Weelicious, it usually takes me some time to test it, write the post, stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of the kids lunches on my socials, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, Pumpkin Waffles!
Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who’s overstocked on pumpkin and wants to get rid of it in the yummiest way possible!
In our house, we’re all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. Waffle sandwiches.
How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy Pumpkin Waffles? I guarantee you’ll win mom (or dad) of the year for that one! Your little ones will be asking for this recipe all the time!
These Pumpkin Waffles are sure to become one of your staple fall treats. Let me know what your favorite ingredients are to add to your waffle sandwich!
Pumpkin Waffles
Ingredients
- 2 1/2 cups all purpose flour
- 1/3 cup light brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 4 large eggs
- 1 cup milk
- 1 cup buttermilk
- 1 cup pumpkin puree
- 6 tablespoons butter, melted
Instructions
- Preheat waffle iron.
- Sift first 7 ingredients into a bowl.
- In a separate bowl whisk the remaining ingredients.
- Whisk the dry ingredients into the liquid mixture and whisk until smooth.
- Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
- Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.
- *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
- ** If you don’t have buttermilk on hand you can use whole or 2% milk
I made these waffles for dinner and my picky eater (5yo) said they were the best thing ever! The recipe was so easy my 2yo helped me with all of it.
What waffle maker do you use?
What does the Astrix beside 1 cup of milk mean? Am I using 1 cup of Milk AND 1 cup of buttermilk? Or am I doing one or the other? Thanks so much! These sound delicious.
Great substitutions, thanks for sharing!
Substituted pureed sweet potatoes for pumpkin when I realized I was out of canned pumpkin. Also used pumpkin pie spice in place of ginger. Lastly, I never have buttermilk, so I used the substitute of 1 tbsp. lemon juice per cup of milk. Delish!
That should work out just fine! Saves you time, too!
Is there any reason I shouldn’t make the batter the night before and stick it in the fridge until we wake up the next morning?
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You can, but it is a little tricky. Use half the amount of brown sugar called for if you’re using agave, and then increase the flour by the same amount. You might need to add a little more or less flour to get to the right consistency!
Can I replace the brown sugar with agave? Will it alter the results any?
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This is a yummy recipe and makes perfect pancakes too.
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