Pumpkin Waffles
User Reviews
4.7
18 reviews
Excellent
Pumpkin Waffles
Report
Fall means pumpkin season and you need these easy pumpkin waffles. A great fall breakfast idea for Sunday brunch or they freeze well to eat through the week.
Share:
Ingredients
Waffles
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon sugar
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 large egg separate yolks from the whites
- 1 ½ cup milk
- 1 cup pumpkin not pumpkin pie mix, puree
- ¾ cup butter 12 tablespoons, melted
- 1 tablespoon vanilla extract
Instructions
- In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.
- Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter (or just beat them later with a hand mixer). Beat egg whites until they form peaks. Reserve for later.
- In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Add the flour mixture slowly until incorporated using a mixer.
- If you haven't already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour waffle batter into waffle iron and cook according to waffle iron instructions. Makes around 8 Belgian waffles depending on the size of your waffle iron.
- Top with butter and whipped cream or your favorite toppings. Serve with maple syrup or buttermilk syrup.
Notes
- from my friend Barb Beck
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
Other Recipes
You'll Also Love
