Pumpkin Waffles Recipe
A cozy fall breakfast! These pumpkin waffles are fluffy, flavorful, and perfect for a weekend brunch. Enjoy them with maple syrup, butter, or your favorite toppings.
Ingredients
- 1 cup 120g all-purpose flour (or whole wheat flour for a healthier option)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup 100g granulated sugar (or coconut sugar)
- 1 cup 240ml milk (or almond/oat milk for dairy-free)
- 1/2 cup 120g canned pumpkin puree (or fresh roasted pumpkin puree)
- 1 large egg
- 1/4 cup 60g melted butter (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
Instructions
- Preheat Waffle Iron: Heat your waffle iron according to the manufacturer's instructions.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, mix milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Gently mix wet ingredients into dry ingredients until just combined. Avoid over-mixing.
- Cook Waffles: Lightly grease the waffle iron. Pour batter onto the iron, cook until golden brown (3-5 minutes).
- Serve: Remove waffles and serve with toppings of choice.
Notes
- Check Doneness: Start checking waffles a minute before the recommended time to avoid overcooking.
- Customize: Add nuts or chocolate chips for extra flavor.
- Keep Warm: Store cooked waffles in a warm oven if making in batches