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5.0 from 3 votes

Pumpkin Waffles with Whipped Cinnamon Honey Butter

Pumpkin waffles are delicious and the perfect fall breakfast comfort food. The whipped cinnamon honey butter can be made several days in advance. Be sure to serve with warmed pure maple syrup and chopped pecans. It all comes together to make a truly memorable breakfast that you'll want to make time and time again. Especially during the holiday season!

Prep Time
20 mins
Cook Time
20 mins
Total Time
34 mins
Servings: 4
Calories: 675 kcal
Course: Brunch
Cuisine: American

Ingredients

For the Whipped Cinnamon Honey Butter
  • ½ cup unsalted butter room temperature
  • ¼ cup powdered sugar
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1½ teaspoon ground cinnamon
For the Pumpkin Pancakes
  • 2¼ cups all-purpose flour
  • ⅓ cup sugar
  • 2 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 5 tablespoon unsalted butter cubed and chilled
  • 1½ cups whole milk
  • ¾ cup pumpkin puree not pumpkin pie filling
  • 2 large eggs lightly beaten
  • cooking spray if needed (for waffle iron)
  • whipped cinnamon honey butter for serving, recipe below
  • maple syrup for serving
  • 1 cup Chopped Pecans for serving (optional)

Instructions

Make the Whipped Cinnamon Honey Butter
    Cup of Yum
  1. Add all of the butter ingredients in a large sturdy bowl. Use a hand mixer to beat until combined and fluffy. Transfer to a bowl and keep at room temperature until ready to serve. You can chill the butter for about 10 minutes before serving to help get a more solid scoop.
Make the Pumpkin Waffles
  1. Place the flour, sugar, baking powder, cinnamon, ginger, allspice, nutmeg, and salt in your food processor and pulse to combine.
  2. Add the cubed butter and pulse about 10 more times, until the butter resembles small peas.
  3. In a large bowl, whisk together the milk, pumpkin purée, and eggs. Slowly stir in the flour/butter mixture and continue stirring until a batter forms (there will be visible chunks of butter).
  4. If your waffle iron is not nonstick, spray it with cooking spray or use a paper towel to apply a little vegetable oil. Preheat the waffle iron to your desired setting.
  5. Ladle enough of the batter over the grid to just fill all of the crevices. Lower the lid and cook until golden brown, 4 to 7 minutes (depending on the size of your waffle iron).
  6. Serve at once with a dollop of whipped cinnamon honey butter on top, along with warmed maple syrup and chopped pecans, if using.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • You can use pumpkin pie spice in place of the spices. You'll need 1¾ tsp. We recommend the individual spices, but, the pumpkin pie spice is good, too. 
  • The recipe can easily be doubled. Preheat your oven to 225°F and after you've made each batch of waffles, place in the oven until ready to serve. 
  • The whipped butter can be made several days in advance. Keep covered on the counter.  The waffles can be prepared up to several hours in advance of serving. Reheat them in a 225°F (covered) until warm. 

Nutrition Information

Calories 675kcal (34%) Carbohydrates 67g (22%) Protein 17g (34%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 165mg (55%) Sodium 376mg (16%) Potassium 1087mg (31%) Fiber 7g (28%) Sugar 24g (48%) Vitamin A 8599IU (172%) Vitamin C 2mg (2%) Calcium 455mg (46%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 675

% Daily Value*

Calories 675kcal 34%
Carbohydrates 67g 22%
Protein 17g 34%
Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 165mg 55%
Sodium 376mg 16%
Potassium 1087mg 23%
Fiber 7g 28%
Sugar 24g 48%
Vitamin A 8599IU 172%
Vitamin C 2mg 2%
Calcium 455mg 46%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.