A few tips to make sure these simple pumpkin waffles turn out perfectly for you:
Don’t overmix the batterWhen stirring the wet ingredients into the dry ingredients, you want them to be just mixed. If you whisk both together really hard, the waffles will turn out more dense and chewy instead of light and fluffy. Scroll back up to the recipe video to see what my batter looks like!
Bake them correctlyBecause of the pumpkin, the waffles are quite soft as-is. If you don’t bake them right in your waffle iron, they will not turn out the way they should. Use medium-high heat and allow the waffle maker to fully heat up before greasing. Bake the waffles until they are crispy on the outside. They will crisp up more once they’re out of the waffle maker and soften back up if left at room temperature for too long. The waffles might look a bit gooey when cut into while warm, but if you tear them you should see how fluffy they are.
Use them as a make-ahead breakfast or freeze themIf you want to make the waffles the day before, this is what I suggest: Bake the waffles as instructed. Once you remove them from the waffle iron, immediately place them on a cooling rack. Once the waffles have cooled down, cover them with a clean kitchen towel and leave them at room temperature. The waffles will feel soft in the morning, but don’t worry! Pop them into the toaster until they’re hot and crispy. If you want to freeze the waffles: Bake the waffles as instructed. Once you remove them from the waffle iron, immediately place them on a cooling rack. Once the waffles have completely cooled down, place them into freezer bags individually. Alternatively, place them in a single layer on a lined baking sheet and freeze until solid before transferring stacks of waffles to freezer bags. Freeze the waffles for up to three months. Reheat them in a toaster. Alternatively, bake them on a lined baking sheet for 10-12 minutes at 350°F in your preheated oven.
Watch the simple pumpkin waffles recipe video:
Here is the printable recipe for these easy pumpkin waffles:
Simple Pumpkin Waffles Recipe
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 1/3 cup milk
- 1/4 cup maple syrup
- 3 tablespoons butter melted
- 1 cup pumpkin purée
- In a large bowl stir together the dry ingredients. In a measuring cup whisk the eggs, milk, maple syrup and melted butter well, then stir in the pumpkin purée.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Bake the waffles in your waffle iron according to the manufacturer's instructions.