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Indulge in the cozy flavors of fall with our Delicious Pumpkin Waffles with Maple Syrup recipe. These golden, fluffy waffles are infused with rich pumpkin puree and warm spices, making them a perfect breakfast treat. Topped with a dollop of whipped cream and a generous drizzle of maple syrup, these waffles will have you craving more.
Why You’ll Love This Recipe
Get ready to embrace the season with a breakfast that’s not only satisfying but also easy to whip up. These pumpkin waffles are a delightful way to start your day, offering both comfort and flavor.
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- Perfectly spiced for fall
- Quick and easy to make
- Great for brunch gatherings
- Can be made ahead and frozen
- Customizable toppings for everyone
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- Maple syrup, for serving
- Whipped cream, for serving
How to Make Pumpkin Waffles with Maple Syrup
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, egg, milk, and melted butter. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Lightly grease the waffle iron with cooking spray or a little extra melted butter.
- Pour an appropriate amount of batter onto the preheated waffle iron (about 1/2 cup, depending on your waffle maker) and close the lid. Cook until the waffles are golden brown and crispy, about 4-5 minutes.
- Carefully remove the waffles and repeat with the remaining batter.
- Serve warm, topped with whipped cream and drizzled with maple syrup.
Tips for the Best Results
Use fresh pumpkin puree for maximum flavor, or canned puree if you’re short on time. Make sure to preheat your waffle iron properly for crispy edges and a fluffy interior. If the batter seems too thick, you can add a splash more milk to reach your desired consistency.
Easy Variations
- Add chocolate chips or nuts to the batter for extra texture.
- Swap out some of the all-purpose flour for whole wheat flour for a healthier twist.
- Incorporate a pinch of ginger or cloves for added spice.
- Serve with pecans or walnuts for a nutty crunch.
What to Serve With It
These pumpkin waffles pair beautifully with:
- Fresh fruit, like sliced bananas or berries
- Yogurt or a dollop of cream cheese
- Breakfast sausage or bacon for a hearty meal
- Hot apple cider or a spiced latte
Storage and Reheating
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Leftover waffles can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through. You can also freeze them for up to 3 months. Place parchment paper between each waffle to prevent sticking, and reheat directly from the freezer in the toaster or oven.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
- Maple syrup, for serving
- Whipped cream, for serving
Instructions:
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, egg, milk, and melted butter. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Lightly grease the waffle iron with cooking spray or a little extra melted butter.
- Pour an appropriate amount of batter onto the preheated waffle iron (about 1/2 cup, depending on your waffle maker) and close the lid. Cook until the waffles are golden brown and crispy, about 4-5 minutes.
- Carefully remove the waffles and repeat with the remaining batter.
- Serve warm, topped with whipped cream and drizzled with maple syrup.
Notes: Store leftover waffles in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a toaster or microwave as needed.
