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Crispy Pumpkin Waffles have it all: They’re filled with pumpkin puree, warm fall spices, and have an extra crispy exterior. Classic Crispy Waffles Recipe: These pumpkin waffles come together quickly in 25 minutes and taste delicious with butter and plenty of maple syrup. Enjoy them with a Pumpkin Spice Latte For the perfect fall breakfast or brunch!
When the weather gets cold, all I want to do is eat everything with pumpkin in it! Everything from Pumpkin Pancakes, Pumpkin Cinnamon Rolls with Maple Glaze And of course a Pumpkin Spice Iced Latte They repeat themselves constantly in my house!
Ingredients you will need to make pumpkin waffles
- Corn starch – It may seem like an unusual ingredient for waffles, but cornstarch is one of the keys to achieving the crispiest waffles. Pumpkin puree has a LOT of moisture, and the starch helps keep the batter from getting too wet.
- Pumpkin puree – Combined with pumpkin pie spice, these waffles really do taste (and smell) like fall. Make sure to use 100% pure pumpkin puree, NOT pumpkin pie filling, which is sweetened and already has spices mixed in.
- Buttermilk – Interacts with baking soda to create a light and fluffy waffle with a slightly tangy flavor.
- Egg whites – It is whipped until it forms firm peaks and then mixed into the waffle batter. This extra step REALLY helps create very light and fluffy waffles.
For the rest of the ingredients, see the recipe index card below!
How to make crispy pumpkin waffles
- Prepare the dry mix – Mix the dry ingredients in a large bowl and then set aside.
- Prepare the wet mix – Measure the buttermilk into a large measuring cup, then add the pumpkin puree, oil, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients, whisk until just combined, then set aside.
- Next, Beat the egg whites In a separate bowl, beat with a hand mixer until stiff, glossy peaks form. Fold the egg whites into the batter until combined.
- Cooking pumpkin waffles – Cook waffles according to waffle maker instructions, then serve with butter and a drizzle of maple syrup.
Tips and tricks
- The degree of crispiness will depend on your waffle maker. I use this One of Hamilton And it’s not at all expensive and is a real workhorse. If you’re looking for a small, inexpensive but quality waffle maker, this is a solid choice.
- Do not stack them. Once you’ve finished cooking your first batch of waffles, place them on a wire rack in a single layer. This helps air circulate around them, otherwise they’ll become soggy and lose their crispy exterior.
- Pumpkin Spice Blend – Of course, you can’t do anything with pumpkin without adding warm spices, I chose to use pumpkin spice. I usually buy pumpkin spice, but You can do it too, it’s very simple. Whatever works best for you!
Frequently Asked Questions About Recipes
It can be for many recipes! However, for this pumpkin waffles recipe, I made it especially with waffles in mind. I wanted them to be super crispy on the outside and light and fluffy on the inside – different from regular pancakes!
I find that the waffles are the crispiest straight out of the waffle maker, but you can make them ahead of time if needed. Place the cooked waffles on a wire rack and then transfer them to a 200 degree Fahrenheit oven to stay warm until you’re ready to serve them.
More fall recipes
If you tried this Crispy Pumpkin Waffles Recipe or any other recipe from my website, leave a 🌟 Star rating and tell me how it went in the 📝 comments Below. Thanks for visiting!
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1 waffle maker
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1 large mixing bowl
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1 hand mixer
To make the dry mix:
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In a large bowl, mix together dry ingredients: flour, cornstarch, pumpkin pie spice, salt, baking powder, baking soda, and salt.
To make the wet mix:
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In a large measuring cup, measure out the buttermilk. Stir in the pumpkin puree, oil, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and whisk until just combined. Set aside.
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In another bowl, using a hand mixer, beat the egg whites until foamy. Add the sugar and continue beating until stiff, glossy peaks form. Fold the egg whites into the batter until combined.
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Cook the batter according to your waffle maker’s instructions. I cooked it for about 3 minutes. Repeat until you’ve used up all the batter. Serve with maple syrup and butter.
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Serves 4 people
Tips and tricks
- The degree of crispiness will depend on your waffle maker. I use this One of Hamilton And it’s not at all expensive and is a real workhorse. If you’re looking for a small, inexpensive but quality waffle maker, this is a solid choice.
- Do not stack them. Once you’ve finished cooking your first batch of waffles, place them on a wire rack in a single layer. This helps air circulate around them, otherwise they’ll become soggy and lose their crispy exterior.
- Pumpkin Spice Blend – Of course, you can’t do anything with pumpkin without adding warm spices, I chose to use pumpkin spice. I usually buy pumpkin spice, but You can do it too, it’s very simple. Whatever works best for you!
Service: 4gram | Calories: 756kcal | Carbohydrates: 83gram | Protein: 9gram | Fat: 44gram | Saturated fat: 16gram | Polyunsaturated fat: 4gram | Monounsaturated fat: 21gram | Trans fats: 1gram | Cholesterol: 59mg | Sodium: 952mg | Potassium: 340mg | Fiber: 3gram | Sugar: 30gram | Vitamin A: 5481International Union | Vitamin C: 2mg | Calcium: 146mg | Iron: 3mg
Nutritional information is calculated automatically and should only be used as an approximation.
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