Name: Pumpkin Waffles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Preheat waffle iron.

Sift the flour, brown sugar, baking soda, baking powder, salt, cinnamon and ginger into a bowl.

In a separate bowl whisk the remaining wet ingredients.

Add the dry ingredients into the liquid mixture and whisk until smooth. Don't overmix.

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.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Room Temperature Ingredients 🌡️
Allow eggs, milk, and butter to reach room temperature before mixing to ensure even incorporation and maximum rise, resulting in fluffier waffles with better texture.
Don't Overmix the Batter 🥄
Mix wet and dry ingredients until just combined with some small lumps remaining; overmixing develops gluten and creates dense, tough waffles instead of light, airy ones.
Preheat and Oil Your Waffle Iron 🔥
Preheat your waffle iron for at least 5 minutes and lightly brush with butter before each batch to achieve that signature crispy exterior while keeping the inside tender.
Bloom Your Spices 🌿
Whisk cinnamon and ginger with the dry ingredients rather than adding them separately to distribute them evenly throughout the batter for consistent warm spice flavor in every bite.
Let Batter Rest Before Cooking ⏱️
Allow the batter to sit for 5-10 minutes after mixing to let the baking soda and baking powder activate, resulting in waffles that are visibly fluffier and more rise-filled.