Pumpkin Waffles Recipe

Autumn is the perfect time to slow down and enjoy comforting meals, and these waffles fit right in. Great for a weekend brunch or a cozy ‘breakfast for dinner,’ they’re easy to make ahead—just double the batch and freeze the extras to reheat later in your toaster.

Makes 16 small waffles

What You Need 

• 1.5 cups milk or dairy-free milk alternative
• 3 eggs
• 3/4 cup canned unsweetened pumpkin puree*
• 2 tbsp vegetable oil
• 1 cup whole wheat flour
• 1 cup all purpose white flour
• 1/4 cup granulated white sugar
• 1 tbsp ground cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of ground ginger and nutmeg

* Instead of canned pumpkin you can also of course use fresh cooked pumpkin when in season. Canned unsweetened pumpkin puree is different than canned pumpkin pie filling which is sweetened. Extra canned pumpkin can be frozen for the next time you make this recipe or stir into oatmeal with pumpkin pie spice.

How to Make the Pumpkin Waffles

1. Whisk together eggs, milk, pumpkin and oil. Add remaining ingredients and stir just until mixed (avoid overstirring, it is fine to have a lumpy mixture).
2. Brush waffle iron with oil and once heated cook waffles and serve immediately topped with Greek yogurt, cottage cheese or chopped walnuts and a drizzle of maple syrup.

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