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All Posts / Homemade Pumpkin Waffles Recipe

Homemade Pumpkin Waffles Recipe

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By Rosie Published: November 12, 2011 Updated: December 31, 2023
This post may contain affiliate links.

Delicious Pumpkin Waffles

I always say this, but I was not really a “pumpkin person” until maybe three years ago. That’s when I started playing around and making up my own recipes. I came up with several recipes with pumpkin, including this one: My Delicious Pumpkin Waffles Recipe. Why waffles? Because I LOVE waffles. I could eat waffles every day if I could get away with it. I think these waffles would be a perfect addition to your Thanksgiving breakfast. I think hash browns, sausage links, and scrambled eggs would really help set your breakfast off. Give this recipe a try and let me know how your waffles turn out.

If you enjoyed these pumpkin waffles, check out some of my other waffle recipes:

Overnight Caramel Apple French Toast Casserole

Red Velvet Cake Mix Cinnamon Rolls

Brown Butter Maple Scones

How to Make Homemade Pumpkin Waffles

Table of Contents
  1. How to Make Homemade Pumpkin Waffles
  2. Homemade Pumpkin Waffles


 

Homemade Pumpkin Waffles

These pumpkin waffles are the perfect fall morning treat! Made from scratch with just the right amount of pumpkin spice, the whole family will love these tasty waffles.
Watch Video Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Keyword pumpkin waffles
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 6 servings

Ingredients

  • 3 eggs
  • 3 cups all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1 cup pumpkin puree
  • 1 tsp salt
  • 1 tsp pure vanilla extract
  • ½ cup brown sugar
  • 3 tbsp partially melted butter
  • 2 cups milk

Instructions

  • In a large bowl, whisk 3 eggs until they are a smooth, fluffy texture.
  • Add all dry ingredients: flour, baking powder, spices, salt, and brown sugar. Whisk together until combined.
  • Add all wet ingredients: pumpkin puree, vanilla extract, butter, and milk. Mix with a hand mixer until you have a completely lump-free batter.
  • Pre-heat your waffle iron.
  • Spray waffle iron with non-stick cooking spray.
  • Pour 1 ½ cup of batter onto the waffle iron. Close the waffle iron and cook until done.
  • Serve warm with syrup and butter & enjoy!

Video

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Recipe by: I Heart Recipes

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EXPLORE RECIPE CATEGORIESAll Posts, Breakfast, Holiday Recipes

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. Q. Brownlee says

    November 12, 2011 at 7:24 pm

    Hello Rosie,

    I just so happened to notice in your recipe where you have 1tsp of (clove) did you mean nutmeg?

    Thanks!
    -Q

    Reply
    • Rosie says

      November 12, 2011 at 7:30 pm

      Hi there hun!
      Thank you for catching that. You do need ground clove as well, and 1/2 tsp of nutmeg. Thanks again! XOXO

      Reply
  2. Haleene says

    July 12, 2012 at 12:31 am

    This is a good one for using up some of the Zucchinis from the garden. I shred it on a grater. Zuks take on the taste of whatever they are cooked with.

    Reply
    • Rosie says

      July 12, 2012 at 8:25 pm

      I haven’t made zucchini waffles, but I do have a recipe for zucchini bread on this blog.

      Reply
  3. I.Holley says

    November 16, 2012 at 8:13 am

    i dont have any clove , do i need it ?

    Reply
    • Rosie says

      November 16, 2012 at 9:09 pm

      You can try it without.

      Reply

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Hey cousins, it’s Rosie!

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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