Hey guys! Today I’m sharing a recipe from my new cookbook High-Altitude Breakfast for these super yummy Pumpkin Waffles. We’re all in the thick of fall baking, and it’s the perfect time to make yourself a sweet little fall breakfast too.
Homemade waffles are pretty simple to pull together, and such a perfect weekend breakfast. You do need a waffle iron for this recipe. I’m using a Belgian waffle iron, but you can use whatever you have, no problem. Let’s get to it!
If you want to get fluffy, crispy waffles, there’s a few steps involved to make sure you get the perfect texture in the end. This batter has 3 main parts- dry ingredients, wet ingredients, and the eggs. We’re starting out by stirring together the dry ingredients, including a bunch of warm spices.
In another bowl, stir together the wet ingredients, including some pumpkin puree. Stir the wet mixture into the dry. The last portion are the eggs- we’re whipping them together with a touch more sugar until they become fluffy and airy, and then folding them into the batter gently. Here’s the batter before adding the eggs:
And here’s what it looks like after the eggs have been folding in:
One of the most important steps for a great waffle at home is to let the batter rest. This allows the baking powder to activate and all the flavors to get to know each other. This helps the batter rise more as it cooks, creating something super fluffy!
Once you’re ready, cook them up in your iron according to the instructions for your machine. I like to cook mine on the highest heat setting to get that crispy edge all over. You can keep the waffles warm in a low oven while you finish cooking the rest of the batter.
I like to serve them warm with some whipped cream and maple syrup. Hope you guys enjoy this perfect little fall recipe! My new cookbook is available now everywhere that books are sold, and I can’t wait to share more recipes with you!
I’ve got some tips and tricks to make sure you end up with the perfect Pumpkin Waffles!
Enjoy!
Recipe originally appears in "High-Altitude Breakfast"
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Amy
November 9, 2021 at 10:05 amHi Nicole, I made these this morning, but at the last minute decided to make them as pancakes instead of waffles. They were fantastic! Thick and fluffy with great flavor. Most pumpkin waffle/pancake recipies don't have much actual pumpkin in them, so I was pleased to see yours added a whole can. We use 2% milk so I used that, and added about 1/2 tsp more cinnamon, just because we love it. I'm in Erie, CO which is about the same altitude as you are. Thanks for the recipe!
P.S. It would be great if your website had a search function to make it easier to find things–just a suggestion! 🙂
Dough-Eyed
November 15, 2021 at 4:29 pmOoo, they sound great as pancakes! So glad you loved the recipe!! And yes, I am working on revamping my site a bit and I will definitely add a search function!! Thank you!
Patryce A Wiseman
March 6, 2022 at 12:19 pmThese turned out great! I love the texture- not tough or too heavy. Nice to use the whole can of pumpkin and get some extra veggies in my otherwise-decadent Sunday brunch!! I have been trying various waffle recipes and I will make this one next time. My only moment of confusion was whipping the whole eggs…after 5 minutes they weren't VERY thick, and so I beat for longer. Should they ribbon on top, or have some sort of peaks? I'm at 7k feet. Thanks!
Dough-Eyed
March 8, 2022 at 3:03 pmAh, I can see how that would be confusing. Whole eggs won't typically form stiff peaks or anything like that, they just become foamy, thick, and ribbony! Glad you liked these waffles though, one of my favs!
wonderfulcook.com
December 4, 2022 at 11:37 pmYour recipe sounds delicious and those photos are amazing. I love the flavor of pumpkin. Definitely gonna try soon!! Thanks for sharing this.