In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 90 or so batches that have distilled the recipe through countless variations on ingredient proportions and mixing techniques, I’ve developed a waffle I think is truly exceptional. It uses more pumpkin than literally any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it.
For those of you not shy about the metric system, you can use this updated and insanely delicious version.
To make a waffle worthy of being called the “ultimate”, I set about combining and then improving upon the best aspects of every recipe I could find, from Gourmet magazine to popular online pumpkin waffle recipes from SmittenKitchen, RecipeZaar, Epicurious, and dozens more.
It’s not meant to be a good recipe. It’s not meant to be great. It’s meant to be the best…
INGREDIENTS
makes 4 round “Belgian” style pumpkin waffles
Click here for the new-and-improved metric version of the recipe.
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
DIRECTIONS
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.
Enjoy! And if you bake these, please leave a comment here. Your feedback is very valuable to me as I continue to refine the recipe 🙂
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These are delicious!
Lots of pumpkin flavor without being crazy-sweet. I added walnuts and some left over ginger snap crumbs – so yummy.
They were great! We had berries with them and they were great!
I made these to take for the after Thanksgiving week end with my daughter who was moving out of her apartment. She and her roommate and guests and myself loved this recipe. I did use 1/2 teaspoon of cream of tartar to beat the egg whites. This idea came from a recipe that appeared in Victoria magazine for pancakes from the Tree House restaurant. Their instructions state to beat the egg whites until frothy and then add the cream of tartar until firm peaks form (but not dry peaks). I have used this technique with every pancake/waffle recipe I have tried. It worked very well in yours.
Company coming for the Christmas holidays and I will be making these waffles again by request. Thanks for the recipe and Happy Holidays.
Delicious 😋
Truly excellent pumpkin waffles. Thanks for coming up with this great recipe and sharing it with the rest of us less talented but pumpkin loving people!!
These tasted just like autumn–the spices were perfect. So, so good!!
These were DELICIOUS!! Truly like having pumpkin pie in waffle form. We topped with real maple syrup and whipped cream. Amazing!!
THE BEST EVER!!!!!!! This recipe is my 6 yr old son’s absolute favorite thing for me to make! Every few weeks we make it for dinner! We double the recipe and freeze the leftover waffles – perfect for morning treats you just throw in the toaster!!! THANK YOU! yum yum yum yum
These are fantastic! My 3 kids devoured them. I substituted gluten free all purpose flour & a bit of Xanthum gum and viola, still perfect pumpkin waffels!
Best ever. Mine were still a little gooey but I think that made me like them even more!
We tried this recipe using cooked butternut squash, which we also substitute for pumpkin in many others. Also used half buttermilk. Great results. Will definitely make again.
Thank you so much for your time and effort. This is a very good and tasty recipe.
Made these this morning and they turned out great! Even my 2 1/2 yr old who is by no means a breakfast food person ate them! Thank you!
I found this recipe today and will definitely keep it forever!! My husband and I both loved the pumpkin pie representation in a waffle. THANK YOU, THANK YOU, THANK YOU!!!
i just found this recipe and made them tonight.. YUM!! 🙂
Oh my goodness… we had these for breakfast this morning and they are indescribably awesome. I substituted almond milk for the whole milk and still… absolutely delicious.
The waffles were delicious, thanks so much for the recipe! I used whole wheat flour and it worked as well. My families suggestions: a little less brown sugar and a little less ginger. Keep up the great work!
My new special family breakfast recipe! Totally awsome.
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I made these last week and they were awesome. Then I re-made them again today and realized that last time I had accidently put the entire 24 oz can of pumpkin in instead of just 1 cup. Today they were okay, but not as good as last time. I topped it with a scoop of coolwhip and maple syrup. It reminded me of Christmas!!
Just……”perfect”
Thanks for the very tasty recipe! I made these for the first time this morning for my family! They were delicious…I am going to have to keep practicing…I think I overfilled my waffle iron (and mine is square, not round) and the waffles weren’t “crispy”…my husband likes “crispy” waffles. Still delicious and will keep working on perfecting my waffle making skills! Thank you.
Wow, these really are amazing. I made them using a villa waffletone, and with it set on 7 (max time) I had to leave them in another minute or so to cook them all the way through. Thanks for all of the work you have put into this.
I just made these waffles and they were awesome! Even my 7 year old son asked for some and loved them, and he doesn’t like anything. He thought they smelled like gingerbread so he wanted some. I topped them with toasted pecans and warm maple syrup. Also, I was out of milk and ground cinnamon so I substituted warm chocolate milk that I had soaked a few cinnamon sticks in. Turned out great! Thanks!
Made them tonight in a rush with brand new iron. Never made a waffle in my 55 years. Turned out great, I even used a gluten free flour mix and raw sugar. Can’t wait to ry it again. I will probably turn up the temp next time to get a crisper waffle.
Made these for dinner tonight!!! HUGE hit!!!
I’m making my second batch tonight, as the first was soooo delicious. BTW, they freeze & toast in the toaster oven & are just as good as the first time….
It’s very rare that all four people in my family like the same food – but this is one of those most elusive of recipes. Absolutely fabulous waffles!
YUM!! I just made and they came out perfectly. I love the texture. Thank you!
[…] Pumpkin Waffles by the Pumpkin Waffles Blog We have also been pumpkin waffle making fools lately and I really do mean fools. The first batch of these pumpkin waffles that I got from a recipe at the aptly named Pumpkin Waffle Blog turned out CRAZY BAD. They were runny and thin and I couldn’t get them to cook without burning in the middle. I had no doubt that I’d done something wrong. Trying out a new recipe early on a Saturday morning without taking the time to drink a cup of coffee beforehand is a bad idea. I gave them another try a couple of weeks later and they were completely delicious. They have the Pumpkin Passion Seal of Approval. Yummmm! […]
I used all whole wheat flour, and mace. I bake them until they are very crispy. If I peek too early, they never brown up as well after the peeking. LOVE! LOVE! These are the only waffles I make now!
Yummers! Thanks for this wonderful recipe. I used 1/2 whole wheat flour but left everything else the same. The last one is just about to come out of the iron.
These waffles are incredible – you could even use them as a dessert with some maple or ginger vanilla ice cream – thank you so much!
Yummm. I made it by combining freshly baked pumpkin in the blender with the wet ingredients. Substituted buttermilk for the milk. Also used 1 cup whole wheat flour and 1/4 cup almond meal for the flour.
Fantastic waffles!! Worth the effort.
Thank you so much for by far the best waffles Ive ever had! My boyfriend and I celebrated our Christmas today and made your wattles…it was the best Christmas ever! Thank you!
This IS the ULTIMATE pumpkin waffle recipe. I’ve made it twice, serve it with “fried apples” – that’s thinly sliced apples cooked in a “frying pan” for those of you not from the SOUTH. Then I pour hot maple syrup with melted butter on and sprinkle with waffles…
HEAVENLY
sprinkle with walnuts. 🙂
ENJOY!
I was feeling a little festive this morning so I tried these out, and you weren’t kidding. These are amazing! Thanks for sharing this.
This was delicious, however I just used 1/2 tsp ginger, did you really mean 2 tsp?
Absolutely delicious! I made these yesterday….AND today! Can’t stop telling everyone about them – thank you!
I followed the recipe as written and made these waffles for my family and they loved them! This recipe is a keeper! Thanks for sharing.
These are great, love your spicing (although I did omit the cloves and add a 1/2 tsp o cardamom, because I have to alter every recipe in some way!). At first I thought they were slightly underdone, but came to appreciate the custardy middle yet light edges. Yum!
[…] Today’s Food Challenge: Pumpkin Waffles. This Recipe: https://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/ […]
Yum – I am all for delicious pumpkin desserts! Just need to procure a waffle iron!
My son-in-law made these for us this weekend! You are correct! Everyone here agrees that they are the best! Thank you for the wonderful recipe!!
I know this may sound like sacrilege for a pumpkin waffle recipe, but I’m American and living in the UK. We can’t get canned pumpkin here, and pumpkins are only available in October for Halloween. So, here’s my question: can fresh baked sweet potatoes be substituted, and if so, how would one go about that? We had to do this for pumpkin pie and it worked out pretty good.
Hi, Terry. I’m sure you could make the switch, but the amount of starch in the waffles – and the difference in moisture between it and the canned pumpkin – could make it tricky. The best bet might be to either bake or boil the potatoes, run them through a food processor until they were smooth and then, depending on whether they were too dry or too wet, try and either add water or cook them down a little in a pot until they resembled the texture of canned pumpkin.
Wonderful, wonderful….My son has a egg allergy so I had to use 1 tablespoon flax seed to 3 tablespoons water in place of each egg and WONDERFUL big hit with the whole family!
We slept over our Aunt’s house and made the pumpkin waffles for breakfast. They were AWESOME! We found that they tasted even better eaten with freshly squeezed orange juice and hot apple cider with cinnamon and whipped cream. We added fresh blueberries, greek yogurt with honey and apricot/peach sauce on top of the waffles. We sautéed raspberries and bananas in butter, then added real maple syrup for another option of sauces. We even added nutmeg from Grenada for the freshest taste possible. These were a wonderful addition to our annual pre-thanksgiving waffle breakfast, and we plan to continue the tradition! Thanks for the recipe!
We slept over our Aunt’s house and made the pumpkin waffles. They tasted AWESOME! We found that they were even better eaten with freshly squeezed orange juice, apple cider with cinnamon and whipped cream. We had apricot peach and sautéed raspberries and bananas in butter, then added real maple syrup for two different sauces. On top of the waffles, we added greek yogurt with honey and fresh blueberries along with our two sauses. We even used nutmeg from Grenada for the freshest taste possible! They were delicious! This is our second annual pre-thanksgiving waffle breakfast and we plan to continue the tradition! Thanks for the recipe!
Great recipe!!! We used gluten free flour instead of the reg; flour and almond milk instead of whole milk, raw sugar instead of brown sugar. Wonderful!!!
C’mon. CANNED pumpkin? How can you call them the best if you don’t use fresh pumpkin?!
Easy. Using fresh pumpkin for any recipe is notoriously difficult. The concentration of water is too variable, so it would yield an inconsistent product. The recipe is also time-consuming enough without requiring people to start from scratch. That’s not to say I personally wouldn’t use fresh pumpkin, doing the necessary steps/calculations to determine the hydration of the pumpkin, but that’s totally impractical for someone who just wants to make a nice breakfast for their family – especially if it’s not during Autumn, when they can’t buy the pumpkins they’d need anyway.
Best waffle recipe ever. The texture is better than even the best non-pumpkin recipes. I can’t believe this exists. Thank you very much. What a Merry Christmas Eve breakfast these made! I had recently cooked up one of those French fairytale pumpkins and had leftover purée. It’s amazing with this particular pumpkin!!!
Canned pumpkin is one of the few canned American inventions that is devoid of high fructose corn syrup, preservatives and other chemicals. I wouldn’t snub my nose at canned pumpkin as it is 100% pumpkin unlike many canned foods.
These were fantastic! Drove to family’s for the holiday and left my recipes at home. Found this one–it’s replacing the one I left home! Unanimous vote from the tasters.
OMGG GBOF!* These were scrumptious. I also used white whole wheat flour and these are amazing. Amazing pumpkin pie flavor, and much lighter than anticipated 🙂 We topped with a bit of butter, maple syrup, and whipped cream. Soooo good. Thank you.
*Oh my goodness gracious, great balls of fire!
Just tried these tonight, excellent! We will definitely make them again.
We made these for breakfast this morning and they are delicious. A perfect blend of pumpkin and spice. Thank you for developing this recipe.
WOW- my 2 year old housed these at breakfast this morning! We adjusted slightly for the ingredients we had on hand…
– 1 cup of buttermilk instead of whole milk
– fresh pumpkin puree instead of canned
These were wonderful and another great way for me to use the more than 20 cups of fresh pumpkin I have.Our Krups square Belgian waffle iron made 3 rounds totaling 12 individual waffles. Plenty for a breakfast for 4 .
Thanks for experimenting and sharing!
OK, so I made these waffles the other day and although they tasted wonderful, they didn’t turn out right at all. They were flat and wouldn’t really fluff or crisp up. What did I do wrong?!? Was my waffle machine heat not high enough maybe? Does it matter that I didn’t use a “belgian” style waffle machine?
Also, I served mine with carmelized apples and the combination was amazing.
Check out my blog at ValerieLin.com to see details and maybe help me out on why my waffles didn’t turn out right? Thanks!!
[…] I got the recipe from another blog called the Pumpkin Waffles Blog and all the other reviewers on that blog said they were great, and they definitely looked […]
These were the best. We had ours with whipped cream topped with finely chopped crystalized ginger. To die for.
I made these waffles with a couple of my friends and they proved to be the most delicious waffles ever. Way to go!
Made these this morning…….outstanding!!!!! I’m so glad I found this recipe. Thanks so much!!!
AMAZING! And very deceiving. I thought they would be heavy, and they were light as pillows, and melted in your mouth. The only modification I made was adding fresh grated ginger instead of ground. Incredible! I can’t say enough good things about this recipe. Thanks again!
I had pumpkin left over from making cookies and this recipe was the perfect way to use it up! Delicious! Like pumpkin pie for breakfast!
THESE are AMAZING……will never look for another recipe…
These are AMAZING. I used 3/4 cup whole wheat flour, 3/4 cup white flour (I use whole wheat in everything), they were excellent. Thanks for the recipe!!
I made these for breakfast yesterday in honor of Halloween/fall…SO DELICIOUS!!! I’m going to make them again this week, I can’t get enought. I’m so happy I found this recipe!! THANK YOU! This one is a keeper and will be treasured. YUMMY!!!!
*enough…I can’t get enough. (:
I’m glad you enjoy them so much. They are pretty addictive 🙂
I had a pumpkin I needed to do something with, so I made these. Our family eats a lot of home-made waffles anyway, so this seemed like a good recipe to try. They are incredible! I used date sugar in place of the brown sugar. Would be especially great with some fresh whipped cream topped with fresh nutmeg. Thanks for posting this!
I like that idea of date sugar. It’s one of those things I couldn’t suggest in the recipe, cause most people wouldn’t be able to get it . . . but that won’t stop me from playing with it, too!
Cooking for a crowd…wondering if I can double the recipe and they will still be awesome, or would it be better to make them ahead in regular quantities and freeze them?
You can totally double the recipe. It’ll take some big bowls, but I do it all the time. If you want to freeze them, then make sure to let them cool all the way down before you put them in freezer bags. It’ll take about an hour. Then, when you’re ready to heat them up, they need to get back to room temperature — so you’ll need to leave them on the counter, in their freeze bags, until they reach room temperature. That could take 1 hour or a couple hours, depending on how many are in the bag/s. Just pop them back in the waffle iron to warm them up. The waffle pattern tends to match-up pretty well with the iron it was cooked in, so it’s easy.
You are a dear to reply to my post. I’m looking forward to giving these a ‘test run’ this weekend, and serving them at my ‘day after Thanksgiving’ brunch.
Have a wonderful weekend and THANK YOU!
Wow! These are amazing. I made it with fresh pumpkin puree and substituted some of the AP flour with 3/4 cup white whole wheat flour. I didn’t have whole milk in the house so I used 1/4 cup whipping cream + 3/4 cup skim milk. I had to set my waffle maker pretty hot to get them crispy, but even the first one I made on a lower temp was floppy but delicious!
I made this for my family this morning on a whim. Needless to say, it was an instant hit! Thanks for the great recipe!
Amazing! Next time I would double it because everyone wanted more (4 adults & 2 toddlers). Delicious! Thank you!
i made them with almond milk and gluten free flour and they were awesome !!!
Hey, I made these today! I used half whole wheat flour and did not separate the eggs – I’m sure they are even better that way, with the egg whites beaten until fluffy, but I wasn’t feeling it this morning, is all. I loved the spice level – I love spicy baked goods, and these waffles had a perfect amount of spice for me. I could smell the cloves specifically as the waffles were cooking. I also liked that they weren’t too sweet. My girlfriend initially ate one with apple butter on top, but quickly decided that these waffles have enough flavor to stand on their own. They are a great dark color. I’ll make these again for sure. Thanks for spending so much time on this recipe – it has paid off.
Wonderful! Try with toasted pecans and whipped cream!
Delicious!!! Can’t wait to make them again!
I made them gluten free by using Bob’s Redmill gluten free all purpose flour and 1/2 tsp of xanthan gum. They were perfect heavenly pumkin puff balls on a plate. My family and I thank you for your pursuit of perfection!
Ok, I need a waffle maker SO much right now.
Really the best waffles ever! I reduced the sugar and butter content, and replaced one third of the flour with whole wheat, and they were still equally wonderful! I’m glad I baked a double quantity! RP
Heaven on a plate 🙂
Bought pumpkins to make pie for Thanksgiving (we live in Canada) and these were a side-result. Amazing – thanks for sharing.
A friend who doesn’t bake, but loves pumpkin, happened upon your blog. They are a tradition now! BEST waffles ever! Thanks for perfecting them. I only have a regular waffle iron, so my first go, the waffles were thinner, but still great. The second time, I had a belgian waffle maker and they were the best I’ve ever had. Thanks again for the recipe!
-Amber
[…] Waffles adapted from Country Living Makes about 8 […]
Truly the ultimate pumpkin waffle recipe. Thanks to this one I can stop after just 6 tries
They tasted wonderful! I had to use skim milk, light salted butter, not fresh nutmeg, and my baking powder was expired by a year – oops! It was also a new waffle maker so I wasn’t sure of the heat settings or timing yet. They were not as fluffly and crispy as I like, but that was probably from the reasons mentioned above! Served with whipped cream and they were soooo delicious!! Will definitely make again and again!
Made these for dinner last night… they are the BEST pumpkin waffle ever. I’ve tried lots of recipes, but either the taste is off or the texture is bad. These had the best texture and taste. I doubled the recipe and only got about 6 waffles (on my cheap “Belgian” waffle iron). But they were thick and one waffle was more than a good serving.
I served them with homemade vanilla flavored buttermilk syrup and it was divine. Sinful. Awesome. Restaurant worthy.
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My kids really loved it they want it again.
From someone whose absolute favorite dessert is pumpkin pie I can tell you that these waffles have the right blend of pumpkin and spice and they are to-die-for delicious! They taste wonderful without any syrup but I did make a batch of homemade light caramel syrup and spooned that (still hot) onto the waffles. Luckily I used skim milk to make me feel less guilty for adding the syrup. Thanks so much for sharing this! This will be a forever family favorite!
Thankyou so much for solving my pregnancy pumpkin flavour waffles craving. These were perfect.
So AMAZING! I just made these for supper. I have been wanting to make them for a few days and finally got the time. The substitution I made was in the spices. I used 1 1/2 tsp of Watkins Pumpkin Pie spice. I also had some heavy cream left from an Alfredo recipe, so I made some homemade whip cream. So awesome.
Best pumpkin waffles ever! Thanks for the recipe.
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Made these this am but at 1.5x the usual amounts since I had 1 1/2 c of pumpkin to use up. My “family-sized” waffle iron makes 4 conventional waffles and it seemed to take longer to cook than 3 minutes in order to get nice and crisp, but when the waffles were ready, the steam starting giving off water drops, which hissed and cracked. The aroma was wonderful.
I froze 4 individual waffles (that’s all that was left from the 4 X 4 waffles) for breakfast in the next 2 weeks.
I must say I have tried tons of pumpkin pancake recipes and just when I thought I found the one I bump onto this one. I love the fluffiness of it. Very lite and I like the fact that they are nice and thick not flat. Very tasty!
Just made these, I used whole wheat flour for the all purpose flour. They turned out amazing! Fluffy, a little chewy, a hint of sweetness and full of flavor! I would recommend these to everybody!
Just finished making and devouring your ultimate pumpkin waffle. Indeed, extremely delicious! Do you have sites for other perfected, “ultimate” recipes?
Awesome recipe. My kids, husband and I love these, our favorite pumpkin waffles to date (and we’ve tested a bunch). Love the smell when cooking, and the ginger really comes through in the taste. We tried them extra crisp and a bit more cakey and they were both great.
I’m glad you enjoyed them so much. I, too, made all the other recipes out there . . . and was never thrilled . . . hence my mission to perfect these little guys. While it’s been 2 years since I put this up, I will one day return to further perfecting them and other obscure waffle concoctions 😉
My son wanted waffles today, and I had some pumpkin puree set out to thaw, so I figured why not pumpkin waffles? Hopped on the web and found your blog…made the waffles. My son is currently on his 3rd waffle! They are so light and have great flavor! THanks!
Just finished making these before bed, so we can have them in the morning before work. I, of course, had to taste them at once – YUM. I used frozen fresh pumpkin (from our garden) and drained the liquid off through a cheesecloth beforehand. Good waffles! Good night!
Absolutely the best I have ever had!!!!!!
Lawrence
Made these waffles a couple months ago and they are AWESOME!
Excellent! I love pumpkin & these were absolutely fantastic.
New challenge for you: I have been searching for the perfect pumpkin muffin recipe, Crunchy on top and moist in the center. There’s so many bad recipes out there for muffins & you seemed to have gotten the perfect pumpkin waffle recipe, so I challenge you!
Thanks for sharing your recipe. I will make them again and again.
Okay – just made these this morning. Used 1% milk, a smidge more cinnamon (just because I really love it) and the dried nutmeg (because I’ve never even seen a real nutmeg).
That was my first time whipping egg whites too 😉
STUPENDOUS!!!! These were the BEST WAFFLES EVER!
Family loved them. With only 1/4 cup of brown sugar – they were really healthy too. This is being printed off and kept forever as my new special go-to breakfast.
Thanks so much for posting this!
Delicious!
Thank you for this recipe! I made this for friends who said they felt like they were having brunch at a posh B & B. I did make one substitution. I didn’t have whole milk on hand or enough of any other kind of milk… then I thought about it and remembered that I use Evaporated milk in my pumpkin pie, why not in these… it worked!!! I am now FAMOUS for another work of food art!!! Many thanks!
Our daughter just emailed us from college and said you have to try these waffles, they are wonderful. We have the waffle iron fired up right now and it is 10pm. If they are as good as she says, we will put a link from http://getinandgo.com to here. We love linking to great things. Thanks for the recipe. Kirk D Rasmussen
My kids don’t know what syrup is yet (2 and 3 yrs old) so I’m always looking for recipes that can stand alone. This was perfect! I’ve never seen them eat so much before at one meal! I added a 1/4 cup more milk (and used 2%) so the waffles were less dense. And I omitted the ginger (since kids decided to decorate the pantry with that particular spice) but I couldn’t tell one bit. The rest of the batch froze well for future quick meals. Great for when the husband needs to make breakfast since he doesn’t cook and I want wholesome food for the kids. Thanks!!!
These are the greatest pumpkin waffles!! E€veryone loves them! Yummy!
Excellent. I noted that I needed a bit more batter than usual on my waffle maker. Appreciate your dedication to the prize–I came to the computer looking for a pumpkin waffle recipe and was not disappointed.
Will try whole wheat next time; I prefer it in my pumpkin pancake recipe, finding that the texture actually yields a lighter result.
I just made these waffles for my family and they are delicious!! The only variation I made of the recipe was I cut the ginger to 1 1/2 tsp because my husband is not a huge ginger fan. We all agreed they were the best pumpkin waffles we have ever had. My 1 and 4 year olds loved them too! Great recipe!
These were amazing! I had to modify the recipe just a little because I didn’t have all of the spices and I only had 1% milk. So, I used a little pumpkin spice and evaporated milk, and they turned out fantastically. I’m sure they’re even better with the “real” ingredients! I’m soooo full! But I can’t wait to make them again! Thanks for sharing!!
what kind of ginger would you recommend. I am thinking of buying a tube of fresh, minced ginger that Safeway now offers. Too strong or prefer dried?
We have tried other pumpkin waffle recipes and this one wins the contest. They are light and fluffy, delicious! They were worth the extra effort the recipe required. We made a homemade butter syrup recipe my sister gave me. It was the perfect combo! Thank you!
We have tried other pumpkin waffle recipes and this one wins the prize. They are light and fluffy, delicious! They were worth the extra effort the recipe required. We made a homemade butter syrup recipe my sister gave me. It was the perfect combo! Thank you!
Wonderful. I added pecans and doubled the batch so I froze a lot of them for other days. Using fat free milk doesn’t seem to effect the quality of the waffles.
Made these for my daughter for brunch today. These were absolutely yummy! Will keep this recipe in my most loved recipe box. Thank you for sharing.
I am eating one as I type! My husband is a huge waffle fan (not me so much…) and wanted pecan waffles for breakfast. Being the Thanksgiving weekend, I have not had my fill of pumpkin anything yet, so came across this recipe. Wasn’t sure how much to make, since I have the old school waffle maker, so I made 1 1/2 recipe. That was way too much for us, but I have baked them and will freeze them for a quick work morning breakfast. I used fat free milk and didn’t have enough ginger 😦 on hand. Added chopped pecans and topped them with good ol’ Michigan pure organic maple syrup. Amazing!!
Day after Thanksgiving with left over pumpkin. Found this recipe and tried it out. I did not have whole milk, so I used eggnog instead. All I can say is “Delicious”!
Thanks for sharing the recipe.
Made them this morning. Didn’t do all that fancy stuff with the separating of the yolks and all that. Just put it all in a bowl at once and mixed. Used baking pumpkins instead of canned too. Came out great. Thanks for the recipe.
Truly absolutely delicious. We use a small waffle-maker from Cuisinart so the thickness of the batter meant we had to cook them longer than one would think, but thyey came out absolutely delicious. I do believe we have a new thanksgiving tradition. Thank you for posting these!
[…] recipe is based on this amazing recipe from a blog devoted entirely to pumpkin waffles! I adjusted a bit because of what I had on hand, […]
Just made these for Thanksgiving breakfast with fresh pumpkin. Taste great!
Absolutely amazing waffles – best I’ve ever tasted!! Perfect for a Thanksgiving breakfast! Thanks for this awesome recipe!
i think these were the best waffles i have ever made. worth the effort.
Thank you so much for the recipe. I LOVE it. My spouse hates pumpkin so this is a great way for me to get my fix. I can freeze the extras. I can very the toppings to my hearts conent. Today was my first time with them so in every bite with a little syrup, I was exploring topping possibilities.
I made them on a regular waffle iron and got 8 waffles. I see no need to “alter” anything. they are perfect as they are.
Just made them, ate them and loved them! My family went nuts over them, thank you! I have tried other recipes and they ask me not to make them again!
This was excellent!
I have been having a pumpkin waffle party every year and have tweaked recipe after recipe each year in search of the prefect one…and now you have done the rest of the work for me. Hands down the best recipe I’ve tried. Thanks!
Awesome. It was a labor of love, so I’m glad the recipe delighted you, too.
Just made the waffles tonight and I loved them! Thanks for the recipe. My husband had the idea to top them with cooked apples and whip cream. Yummy!
We made these this morning and they were delicious! Thank you so much!
Had some pumpkin to use up so I went on line and found your recipe. They were wonderful. I wasn’t sure about all the spices, but I made them following your directions. What a treat. My recommendation to anone trying this recipe is to do yourself a favor and follow directions. I don’t think you can improve on them.
Made them last year, and when I had pumpkin leftover I remembered how amazing these were and made them again. I love, love, LOVE the flavor. Wish I had a Belgium waffle maker, but turned out great in a regular one. THANK YOU!
Wonderful!! My Step-Daughter was visiting and she is Vegan so I made a couple modifications:
Substitute 6 tablespoons of Ground Flax Seed for the two eggs and replace the Milk with 1 1/4 cups water, I also added a splash of Vanilla.
With the subsitute of the flax seed, I added it into the dry ingredients and just mixed the water and pumpkin together prior to adding to the dry stuff. And of course omitted the egg white part all together.
I also added walnuts into the recipe prior to cooking and served with Fresh Maple syrup and vegan friendly pumpkin butter.
With those small changes the make an AMAZING Vegan friendly Waffle Recipe! 🙂
Just made these for my family and everyone loved them. I only used half of the ginger and served them with homemade ginger syrup. Very tasty. Thanks so much!
Just made them, WOW! They r so yummy! I thought they were easy to make too!!!!!
I made these waffles which came out pretty good but thing I need to know was how many oz of the solid pumpkin was needed for this recipe! I had a 29oz can of pumpkin solid but I felt that it was too much for this recipe.
If you would like to weigh ingredients, then you can use the metric version of the recipe: https://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe-metric/
Thanks! I had to make a bunch of little substitutions—potato starch for corn, oil for butter (GASP of shame), and fresh pumpkin instead of canned. But they are still the best waffles ever. Thanks for sharing!!
Just made this recipe for our lunch. It was yummy. Even my picky eater 10 year old son thought it was good! I did leave out the cloves and halved the ginger (our personal preferences), but enjoyed it heartily.
Be sure to cook it long enough. It tends to be quite moist inside – not uncooked, but don’t check them until you probably think they MUST be overdone by now. Watch for the steam to nearly stop coming out of the iron before opening.
Excellent pancakes! The lightest I have ever tasted with a delicious pumpkin flavor!
I made this for my parents tonight. We added pecans & they were spectacular. Not too sweet. 🙂
WOW! Like pumpkin pie in waffle form! Gotta have it with fresh whipped cream! Delish!
These waffles were terrific. Crispy but tender and a little chewy, they were perfect. Thanks for the great recipe and don’t change a thing.
Made your waffles yesterday for my wife…no alterations to the recipe. We loved them. In all honesty, after the first few bites I thought, “They’re okay.” But the more I kept eating them, the more the flavors, all of the spices, came through and they became better and better. We still had some batter left over this morning–surprisingly it kept well in the fridge–they were even better. I would make these again in a heartbeat. They are the PERFECT fall breakfast. Thank you for all of your effort to find the perfect recipe.
Decided to make these this morning and they tasted great! I substituted soy milk for whole milk as we are trying to reduce our dairy intake. Made a 1.5 batch but only had 2 eggs and some Egg Beaters so I included the Egg Beaters in with the egg yolk, butter, milk mixture. Just had 2 instead of 3 egg whites to whip up then but the waffles still seemed fluffy enough. Served up with a homemade maple syrup/real maple syrup mix and it was awesome, whole family loved them. Need to try some of the other commenter’s changes with different flours as we are trying to reduce wheat in our diet as well. Loved the amount of spice in this recipe!
Can’t wait to try these…super simple ingredients…exactly what I was looking for to surprise my wife and daughter with a Saturday fall breakfast. Thank you!
I love pumpkin recipes and I find this waffels. I’m not very good in English but this is very simple. WOW! Very delicious! Until now I have one favorit recipe – pumpkin cookies, but from this time I have two :o)
Great recipe! I made these for my family on Halloween for breakfast dinner! Everyone really liked them, even my sister-in-law who was unsure bc she doesn’t like pumpkin. We added cinnamon and brown sugar to our butter and it was perfect with the waffles! I haven’t perfected cooking the waffles, some were too crisy while others were still too soft, but I’ll just have to try again! 🙂
These were fabulous! I made them for my husband and friends as part of our pre-pumpkin-carving brunch yesterday, and everyone’s plates were scraped clean! I’m a gourmet chef and have tried at least half a dozen pumpkin waffle recipes over the years, but this was the absolute best. Because I can’t eat dairy, I substituted Smart Balance Light for the butter and unsweetened hemp milk for the milk. I also used spelt flour instead of all-purpose (can’t have wheat either), added a teaspoon of vanilla and reduced the ginger by half. I also used a standard waffle maker, which made 6 generously sized waffles. Each waffle came out golden-brown, crispy on the outside and chewy on the interior, and the pumpkin flavor was *perfect*. Thank you so much for the awesome recipe. It’s the only one I’ll ever use from now on. All my others went right to the trash bin!
We loved this recipe! My two year old said it was “alicious!” I had to make it without the ginger and cloves because I didn’t have any on hand and it still turned out great! Thanks!
The pumpkin waffles were terrific. I did have to make two changes do to dietary restrictions. I used Almond Breeze instead of whole milk as my husband is lactose intolerant and Splenda brown sugar instead of regular brown sugar. We both loved the waffles.
Made them today (double batch)with great success. On my trusty old Krups waffle iron, they took about 4 min 30 sec. We had some ginger syrup on hand and whipped cream – fabulous. I bet they’d be great with toasted pecans in the batter, or candied pecans sprinkled on after cooking.
I made these for my college kids when they were home to visit for a weekend…yummy and wonderful!
The spiciness is just perfect and I’ll make these again!
Thanks for sharing 🙂
What an awesome Sunday morning treat, truly delicious! Thanks!
They were great! We really liked the spices – not overwhelming at all.
I made the following modifications:
1/2 c white whole wheat flour
1/2 c whole wheat flour
1/4 c all purpose flour
1 c reduced fat buttermilk (in place of whole milk)
1/2 t baking powder AND 1/2 t baking soda (in place of the baking powder only)
3 T butter (rather than 4 – we were running low!)
I made the following modifications:
1/2 cup white whole wheat flour
1/2 cup whole wheat flour
1/4 cup all purpose flour
1 cup teduced fat buttermilk (substituted for the whole milk)
1/2 t baking soda AND 1/2 t baking powder (in place of baking powder)
3T butter (rather than 4)
1/3 cup chopped walnuts
We loved the spices – they were perfect!
I just wanted to tell you how much I enjoyed your recipe! I followed the recipe almost exactly; I couldn’t resist adding a little vanilla. I topped them with really good maple syrup and toasted walnuts. Really, really good!
thank-you!
If I had to choose only one food to eat for the rest of my life, it would be these pumpkin waffles! They are AMAZING! I don’t think I could ever get sick of these. Thanks for the perfect recipe. I will be sending friends and family here as well!!
I am so glad I found your website! Several months ago while in a bookstore, I saw a recipe for pumpkin waffles. I didn’t buy the book but started looking for canned pumpkin in the grocery store and couldn’t find any until recently. So now that I had the pumpkin, I started looking for a recipe. Yours was wonderful! We loved them. I told my daughter about the recipe which made her sad because she is in Korea! When my boys come home from college next weekend I plan on making these! Thanks so much for the recipe.
ps. I was glad to see the posting on why you use milk instead of buttermilk. In the past, my recipes have used buttermilk and they were never crisp. Now I know why.
Wow! These were terrific. I substituted almond milk for the cow milk and added some vegetable oil to replace the fat as suggested. I also used a vegan butter-substitute. The waffles came out just the way I like them. I also let them sit for 30 minutes and then reheated them, which was also suggested. This was the perfect fall Sunday morning breakfast! Thank you!
I love your ideas and recipes. I am always on the look out for new pumpkin ideas. I made pumpkin waffles today and served it with a concoction of melted cream cheese and caramel dipping sauce. I melted the two together, adding some hot water til it was a nice syrupy consistency and served it over the waffles. My kids LOVED it! Check out Everything Pumpkin and tell me if you like any of the ideas on there for pumpkin waffles and everything else!
I was wondering if you’ve tried this recipe with rice milk, skim milk, margarine, or egg substitute? My cousin is on an enormous pumpkin kick, loves the stuff, but is vegan. I’d really like to make these and bring some to her, as I haven’t seen her in a while, but am worried that the flavor would be compromised by switching those ingredients.
I would use rice or soy milk, but add like 1 or 2 teaspoons of vegetable oil to it, to make up for the extra fat in whole milk. The margarine will affect things – but not too badly. And I’ve never experimented with egg substitute. Overall, I think you will be ok with the changes though. And it seems like you are planning to premake them and then reheat . . . which is how they are best anyway. Just make sure you cool them all the way down before you bag them for travel. It’s crucial. When you want to reheat, just pop them back in the same waffle iron (the grooves and dimples will match right up) for a minute, or you can use an oven or toaster oven.
Wow! I am so impressed by the feedback you have gotten on this recipe. I am planning on making it tomorrow morning with the intention of posting it on my blog. I wanted to make sure that is okay with you as long as I link to it. I am soooo excited to try this!
everythingpumpkinexceptthepie.blogspot.com
Can these be baked in a normal waffle iron, or do they require a Belgian waffle iron? Also, the previous version of your pumpkin waffle recipe on epicurious (which I love!) uses milk and buttermilk. What was the reason for dropping the buttermilk here?
Hi, Marc. Yes, you can do these in other types of waffles irons. Cook time will be affected, but they’ll still turn out nicely. As for the difference between this and the old recipe . . . The old recipe is a denser, though no less delicious, version. This is a lighter, crispier version. Buttermilk reduces the crispiness, so that’s why I had to drop it.
Made these yesterday for a birthday BFD (breakfast for dinner). Oh, yumminess!! Thank you for sharing your recipe with the world—you’ve made it a tastier place :). We had whipped cream, and both buttermilk and maple syrup, and I have to agree with you: keep it simple when it comes to syrup, or you lose the waffle’s own (tantalizing) flavor. I was using three different waffle irons, and found that the results varied widely… but none of my waffles had the light, fluffy crispness I was hoping for—they were rather dense and didn’t crisp much unless I browned them beyond what I’d intended to, or until I placed them under the broiler to reheat. Any ideas on what might have gone wrong?
This recipe is fantastic! It was our inaugural waffle recipe for our brand new waffle maker! I used fresh ginger and it was great, but for the amount, I think leaving it dry is ideal. Thank you for posting this!
I just bought some spiced eggnog and pumpkin. Going to make these tomorrow morning! Can’t wait to get up and start making them!
My 3-year old got a pumpkin and wanted to cook it, so I used fresh pumpkin puree for this recipe. I can’t keep the kids’ plates filled! We didn’t put anything on them and they tasted so great! Thanks!
I found you via your comment on the Pumpkin Waffles recipe on Epicurious..and I’m glad I did! These waffles were delicious and my family loved them. My testers (family!) tried one straight from the waffle Iron, then had s second waffle after the waffles rested and were reheated for a minute in the waffle iron. You were right (in one of your posts), the flavors do develop more after sitting a while, in our case, about half an hour. The other thing I liked about this method is the waffles dry out a bit and reheat to a more crispy texture yet remain light and airy. That’s what I look for in a waffle. I also like that it uses more than the standard 1/2 cup of pumpkin making for better use of a 15oz can of pumpkin and enough waffles for either a crowd or for leftovers. I will make them again. Thanks for your attention to detail in this recipe.
I found this as well from the recipe on epicurious and I’m glad I did! That were SO good! The only thing I did differently, was substitute 1/2 c. plain yogurt and 1/2 c. skim milk for the 1 c. whole milk. Turned out just fine and highly recommended!
Love this recipe! Thanks so much for posting it. I’ve made it several times, doubling it up each time so we can freeze the extras and pop them in the toaster for a quick breakfast. In this double batch, I substitute between 1/2 cup to 1 cup of the all purpose flour with whole wheat flour and add a bit of vanilla to the mix. I have also tried it with canned sweet potato and canned squash when I couldn’t get canned pumpkin, but really, pumpkin far surpasses the others in taste.
I have Celiac disease and a corn allergy, but I wanted to try your recipe so, with a few quick tweaks, my family was enjoying it! I simply traded out the corn starch with potato starch and substituted 1 cup of my gluten-free flour mixture that I use to make regular waffles for the 1 1/4 cup all purpose flour.
Do you use fresh or dried ginger?
Dried . . . only because making people use fresh would be a pain. But I’m sure you could use fresh.
While I was making these, I thought I probably won’t do it again because of all the dishes I was going to have to wash after finishing. BUT, after tasting them, I would wash dishes for a whole year to eat them. These are amazing! Best waffles I have ever had and I am a seasoned cook! Make these waffles, you will be hooked for life!
About a year ago a friend of mine made some pumpkin waffles and I loved them. Ever since I’ve wanted to make some. On a whim I went and bought a belgian waffle iron yesterday and then googled pumpkin waffles. Wallah, I got your website. I just want to say that I died and went to heaven today. That was the absolute best recipe, I felt like they were melting in my mouth. I can’t wait to make it again. I can see why you have devoted an entire blog to one recipe. This did not disappoint!!!!
BEST WAFFLES ever made or eaten (I am 75 years old).
I doubled the recipe. Used skim milk powder, whipped up the whole eggs with the salt, had no ginger in the house, probably used too much sugar.
Next time I will whip up the whites and use the waffle iron that produces thin waffles. And add ginger.
My own waffles taste like food, your recipe like dessert.
We ADORE this recipe. Thank you for sharing it! On a hunch, I made a double recipe the first time through so we’d have leftovers, and it’s a good thing I did. We gladly ate waffles for three meals straight and were still able to stock the freezer. My 2-year-old asks for them whenever we open the freezer now… time to make some more…
I’m a fitness instructor and mom…have told ALL of my classes about your blog AND posted a link on my Facebook page. I dream about these waffles. Made homemade vanilla syrup (easy) and fresh, whipped cream…I think a visit to Oprah is in order.
Does it matter if you use whole milk or fat free? How much does it affect the recipe?
I’ve tried many combinations of ingredients, and whole milk really is better. Skim milk will certainly work, but they just won’t taste as good or have quite as nice of a texture.
I used skim milk and they were still awesome
They were SOOOOO good! I wanted something that would bring in fall since today was a crisp cool 60! (its been in the 100’s). My kiddos gobbled them up! So yummy. We had them with a homemade buttermilk syrup. Thank you!!!!
This was a delicious recipe. I love pumpkin everything from September until Thanskgiving – so I foresee us making these a lot!! We topped it with warmed apple pie filling mixed with cinnamon, sliced bananas, and homemade cinnamon whipped cream. It was to die for. Thanks!
Loved these waffles – will do again. My 5 year old son wants them again tomorrow. I have extra and will freeze for school mornings. Would love to bake with whole wheat flour – has anyone tried and could you provide me with measurements?
Thanks!
Hi, Sandy. The oft-quoted substitution says, “1 cup of all-purpose flour is equivalent to 1 cup and 2 tablespoons of whole-wheat flour.” So if you do the recipe as-is, then I guess add 2 Tbsp. + 1 1/2 tsp extra.
OMGosh! These were the BEST pumpkin waffles EVER!!! I just made some for breakfast with a neighbor–she, my 3-year-old son and I finished all but 2 (which we set aside for my husband). As soon as the dishwasher’s done, I’m going to finish off the can of pumpkin by making another batch to freeze! YUMMY!
So, so delicious! Can this recipe be doubled, as is? Thanks so much!
Absolutely. I double it all the time!
Fantastic! I chickened out and used skim milk, and I used half the ginger, only because I ran out 😦 Otherwise, it was still fantastic…I made a double recipe because of one of the other comments I read. My 17-month-old ate 3-4 (I did standard waffles), my 4-yr-old ate 4, I had to cut her off, & my 6-yr-old ate 3, and wants to know if we can have leftovers for lunch and supper! I also have a recipe for molasses syrup that I poured over the waffles-yum!
I made these a few months ago and couldn’t find my recipe. I was going crazy because they were so delicious I couldn’t wait to have them again. I’d advise to make a double recipe because my son and I each had to have 2 waffles, which used up all the batter in one breakfast sitting! THey are a bit of work, but oh so worth it.
I’m glad you enjoyed them! I’m definitely one for making rather elaborate recipes, but it’s all in the interest of making sure they turn out great. The world needs more pumpkin waffles!
I made these last weekend, as I was making another pumpkin recipe and had some pumpkin left over that needed to be used.
Since I’m allergic to dairy, I made some adjustments to the recipe and had great results. I used soymilk in place of the milk and unsalted margarine in place of the melted butter. Also, I used about a tablespoon of pumpkin pie spice (had a jar that I mixed up last winter), and the waffles turned out great. We had them with maple syrup. My husband had 3, and my kids inhaled them, and each had another one the next day, reheated in the toaster.
Thank you for an excellent recipe!
very delicious .. I love my waffle recipe.it is so easy to make these pumpkin waffles with your recipe .I definitely have to try these.
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I made these this morning and must have done something wrong, as mine were not successful. They were very heavy, and took almost 5 minutes to cook in my Krups waffle maker. Even after 5 minutes the edges were still underdone. I’m going to keep tinkering with the recipe, because the idea is great, just not my execution of it.
Hi, Meg. It’s actually quite a thin batter, so I don’t know where the heaviness came in — else I’d offer some advice. If you do make them again, please let me know how the turn out!
Just ate my first Ultimate Pumpkin Waffle — IT WAS GREAT! Much better than other recipes I’ve tried. I’m hooked. I used Arrowhead Mills organic whole wheat pastry flour and am very satisfied with it. For personal taste, I will probably try a bit less ginger and cloves, but recipe was still delicious.
I have the George Foreman 360 grill with waffle plates. It’s pretty large – makes four heart shaped waffles each time – and takes 1 1/4 cups of batter. I had enough batter for two full waffles (eight sections) and one cup of batter left which I baked as well.
Chocolate and pumpkin go well together. I have some dark chocolate almond butter I plan to try on a toasted heart later.
Delicious, moist waffles! You can really taste the spices. It took about 4 minutes in my waffle maker. Thank you! 🙂
Found this recipe this morning and had to make breakfast in bed for my girlfriend. These waffles were a big hit and I think I’ll be making these again and again and again…
I just wanted to thank you again for the blog!
I made the pumpkin waffles yesterday. I grew winter squash last year and still had some of it frozen, so I used that instead of the pumpkin. I eliminated the ginger and nutmeg, just because I didn’t have them and added apple pie spice instead, which, of course, has nutmeg in it. The waffles were excellent! I wouldn’t change a thing, except one could use sweet potato or winter squash instead of the pumpkin!
Delicious!! I made these for my sister’s birthday brunch and we loved them 🙂 Put non-fat greek yogurt, strawberries and real maple syrup- perfect! I’ll make them again (soon) for sure.
wow I love these. I made cream cheese frosting to put on top it went so well with these. I also added peral sugar it made little pockets of caramelized sweetness it really made them over the top! I added 1 cup of peral sugar!
[…] Ultimate Pumpkin Waffles – I like these even better than the ones on my first internet recipes list […]
Hi, just stumbled upon your blog looking for a cornmeal-pumpkin waffle recipe. I’ve made pretty good pumpkin waffles before but my main complaint is that recipes usually only use 1/2 cup of pumpkin.
Also- I bake gluten free so… I’m going to try a gluten free version of these. Will check back and let you know what I did, how it worked.. cool blog, thanks for recipe!!
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Today I made this recipe for the second time in four days span, it’s great!
Yesterday I had a snow day and made your pumpkin waffles for breakfast. It was indeed like eating a puffy pumpkin cloud! Thank you.
[…] 25, 2010 · Leave a Comment ULTIMATE PUMPKIN WAFFLES – do you believe that this a whole blog devoted to this recipe? When I saw this…I knew I had […]
These look so good! I love everything pumpkin and will try these waffles soon. Thanks for a great recipe.
I had found a pumpkin waffle recipe on a box somewhere and wanted to try some, but I couldn’t find it today and had to search the internet. I’m glad I found your recipe, because there were just fabulous–I think you achieved your goal.
For my own personal taste, I used flour that is 50% wheat/50% white and added pecans. I also had homemade pumpkin puree from the tan cheese pumpkins I grew this year–it’s sweet compared to the bitter canned pumpkin. The only other thing I did different was letting the batter rise for about half an hour after mixing it and before cooking it. I ended up with six waffles from my batch.
These are fantastic! I recently made a pumpkin filling for cookies from the following site: http://ashleescooking.blogspot.com/2008/10/pumpkin-sandwich-cookies.html and the combination of the waffles and the pumpkin filling are absolutely DIVINE! So Decadent, Rich and Yummy!
Made these Christmas morning and again for house guests. These are awesome! Thanks!
Just used your recipe tonight. Was hungry and had most of the ingredients; replaced the flour with finely ground rolled oats, the butter with olive oil, one tbsp of ginger with a tbsp of pumpkin spice, and added vanilla to the wet ingredients. Was lazy and wanted to eat that I didn’t whip the whites but the waffles still came out beautifully and yummy! Thank you for your delicious guidance. Happy 2010!
very gud recipe, I was looking for a recipe which I could make with more of pumpkin and here it is,.. I am goin to try it with whole wheat flour so it is more healthy
“Therrrrrre Great” – Jack 14 y/o
“These are the ultimate pumpkin waffles” – Tyler 12 y/o
“I prefer the whipped cream” – Malcolm the cat 15 y/o
I did not have whole milk so I used 2% with a splash of half & half. Excellent, very tasty, perfect texture, very filling. I served them with butter, whipped cream and maple syrup. Divine! Kids comments are above. Thank you for sharing this recipe.
This recipe is amazing!! I was out of milk so I used egg nog instead.
man this Ultimate Pumpkin Waffles Recipe « Pumpkin Waffles Blog is hot.
This one is also must see site momrecipebook.com
Yummy! We made these Christmas Morning 2009. Thank you for sharing this recipe!
We roasted/ mashed a pumkin from a local farm which worked very well (night before). We doubled the recipe for thanksgiving brunch and used a belgian waffle iron. It was an unforgetable success. This is a fantastic recipe, highly recommended. This is highly likely to become a thanksgiving tradition for our family and friends.
Had some leftover pumpkin from turkey day, what a great use for it! My husband was thrilled ~ this will become an annual Thanksgiving breakfast! Thanks!
YUMMTASTIC!!! Used mashed sweet potato instead of the pumpkin and they are phenomonal! Very glad I stumbled onto the recipe! THANKS BUNCHES!!!
Thanks so much for the recipe. My 1 and 3-year-olds loved it…as did I. I can’t wait to make them for others.
FANTASTIC! I did a blog post about them!
[…] up… ULTIMATE PUMPKIN WAFFLES – do you believe that this a whole blog devoted to this recipe? When I saw this…I […]
These waffles were a huge hit at our Thanksgiving Brunch. We tripled the recipe to make them for a crowd of 30 and made them on a regular waffle maker. So delicious! Thanks for all the hard work putting this recipe together.
these were perfect for this crisp autumn day – utterly delicious waffles – with a little maple smoked bacon on the side and a glass of sparkling … absolute heaven – thank you
Yummy, yummy, yummy!
I linked to your site in my blog post. These were so good… I’m in love…
I love these waffles! I sprinkled chopped pecans over the batter before closing the lid which worked great. Served with maple syrup.
Thank you for sharing the recipe
These waffles were delicious! I had a bunch of cooked fresh pumpkin and was looking for a waffle recipe with real pumpkin, but came across this one. I decided just to try to use one cup of smashed up pumpkin instead of the can and they turned out soooo good. We really didn’t even need syrup!
Very good – my Toastmaster takes a bit of time to get them a little crispy. Thanks for the blog 🙂
Made these this morning and they were so so good…they were amazing and I wouldn’t change a thing. Such a perfect fall breakfast. thank you!
Thank you for such a wonderful recipe. I made your Ultimate Pumpkin Waffles last weekend and they were perfectly delicious. My husband and I loved every bite. Your recipe is a keeper. It was a great way to start off our Halloween day. I’ll be posting a photo of these yummy waffles in my own blog.
Thanks again,
Sarah
A wonderful recipe, thanks for creating it! I used a regular, round waffle iron (not a Belgian wafflemaker), and each waffle took about 4 minutes to cook to a crisp, golden brown with a light, fluffy center, mmm. The recipe made 6+ waffles. A personal preference: the cloves gave it a dark aftertaste that I wasn’t crazy about, and I’ll omit that next time.
YOU are truly a devoted man. These are great!!!!!
Looking forward to making these for friends for brunch on Saturday. Have you ever added nuts to the recipe? I think I’ll try some toasted and fairly finely chopped pecans–there was a fabulous waffle place over in Brooklyn we used to go to that made pumpkin walnut waffles. Thanks for putting all the love and soul into this!
This was delicious! I didn’t have enough pumpkin so I used applesauce to make up for the rest (3/4 pumpkin & 1/4 cup applesauce). I also used only half the ginger since my kids were eating them. They loved them though. Wonderful!!
[…] Fall:: No better time for Pumpkin Waffles 3 11 2009 Found this recipe tonight for Pumpkin Waffles […]
[…] Waffles Recipe from Pumpkin Waffles Blog 1/4 C brown sugar 3Tbsp. cornstarch 1 C all purpose flour 1/4 C buckwheat flour 1 1/2 tsp. baking […]
How can you improve on this perfection? Thank you so much for doing the research to make this delectable waffle. So perfect for fall and pumpkin season. Truly the best pumpkin waffle recipe ever!
We made these waffles yesterday for breakfast and we loved them. My husband even ate them plain later in the day for a snack. We had tried some at Williams-Sonoma in San Diego so we wanted to try them at home. We will definitely make them again. Thanks
These are seriously good pumpkin waffles! Thank you for sharing the recipe. We topped them with Mediterranean yogurt (10% mf) and maple syrup. Incredible. I love their ginger kick.
I’m making these again for the second Sunday in a row. This time, i’m trying it without the the ginger, and adding a little nutmeg. My daughter doesn’t care for ginger.
Thanks for the great recipe!
Made these on Halloween evening when no one arrived for candy. I love pumpkin everything and I love waffles. This recipe was easy to do and made flawless waffles. They were light and flavorful and truly easy to make. Thanks for the hard work you put in to perfect this recipe!!!
These waffles truly are pumpkin pie in waffle form. They did not disappoint. Delicious! My baby LOVED them. Normally she tosses her food all over her tray, but she ate an entire waffle! I made these on Halloween morning. I now plan on making it a tradition to make them every Halloween morning and my kids will look forward to it every year! Thank you! Great recipe!
I made these this morning to kick off our halloween weekend! So delish. I suggest using buttermilk syrup with it.
[…] fantastic recipe for pumpkin waffles (which is from a blog called the Ultimate Pumpkin Waffles (link). […]
These are wonderful! My children are cheering me for making them, and they are eating them faster than I can make them in my mother-in-law’s 35 yr old Toastmaster! PERFECT for a ‘breakfast for dinner’ night after 2′ of snow. Thank you!! mmmmm. keeper.
MADE THESE THIS MORNING FOR MY HUSBAND’S BIRTHDAY. IT WAS ALOT OF WORK BUT SOOOOOO WORTH IT. HE LOVED THEM AND SO DID MY DAUGHTER AND I. THANKS FOR A RECIPE THAT WILL BE WITH US FOR A LONG TIME.
Absolutely wonderful and easy to make. Thanks for sharing.
How do these fair in a regular waffler maker? Do any adjustments need to be made?
I think the only adjustment would be to cook them for a shorter time. But I don’t think you’d need to modify the recipe itself.
Actually I had to increase the cooking time…but it could also be my waffle maker. It doesn’t have multiple temperature settings.
They were excellent, tasted like autumn.
This is a great recipe. Next time I will double it and freeze some. My hubby and I almost ate all of them. I made some little ones kind of like a cookie. I frosted them while they were still warm. Yum! I plan to use butternut squash from my garden. I haven’t had time to cook them up yet.
Yep – this is the ultimate recipe. Tried it today and it was a huge hit. I added vanilla and used fresh grated ginger to kick up the spice quotient.
For some reason our favorite topping for these so far is vanilla yogurt. Yum. 🙂
We made these waffles today and they are as advertised: pumpkin pie in waffle form, delicious. I found that they are also good with a little bit of ginger preserves. Definitely super tasty. Thanks!
Good receipe!
Serve with whipped cream, and it’s like eating pumpkin clouds for breakfast. We will make these again on a crisp fall morning! The perfect way to celebrate a rainy Saturday. Thanks!
Wow! The texture of these waffles was the best I’ve ever had. I doubled the recipe, using just a bit less than twice as much of the baking powder and spices. Our whole family LOVED them! Thank you for sharing the result of your hard work. 🙂
These look great.
Your recipe sounds great & everyone seems to love it!! – Rienna
VERY Yummy!!!! I must say, I just dumped everything in my Bosch mixer and it came out FAB!
I made these today. They were so good. I put honey butter on them, and it made them even better. Thank you so much for this recipe.
I hope they are as good using a regular waffle iron because I am dying to try these!!!
ABSOLUTELY INCREDIBLE!!! I made these for a birthday brunch today (multiple batches to serve 18 people ranging in age from 4 years to 93 years) and EVERYONE – even the so-called pumpkin haters – RAVED about how good they were all afternoon! My 93-year-old, who usually eats like a bird, finished two waffles and my nephew said “if Heaven exists, these waffles are on the menu!” These are DEFINITELY WORTH THE EFFORT. I will be making these again later this week to freeze and have on hand. Thank you for sharing the recipe with us!
These are delicious! I used 2% milk, since that’s all I had and homemade pumpkin puree – and they were delicious!
As a note, anyone who uses homemade pumpkin puree needs to strain/drain it on paper towels to get it to the same texture as canned pumpkin or they’ll have too much water in the batter.
Going to try these today! We have been searching for a pumpkin waffle recipe. THANK YOU!!!!!!!! 😀
This recipe, along with your beautiful pictures and descriptions makes me want to quit my day-job as a programmer and just bake and cook instead!
I’m not even a big waffle person but these look sooo delicious. I definitely have to try these.
Thank you so much for this recipe! It looks great. I’d like to make these tomorrow morning. Could you send me the make ahead recipe?
Thank you!
I just e-mailed you, but you can also check out this posting for directions on making waffles ahead of time – https://pumpkinwaffles.wordpress.com/2009/10/05/pumpkin-waffles-make-ahead-instructions/
thanks for sharing such a great and hard-earned recipe! i’m going to have to check out the flipside wafflemaker, too – i hate mine (black & decker belgian-style, not sure of model #, but i’m pretty sure it’s called the supersticky nonreleaser) 😉
these were amazing!!! I have to cook non-dairy but they worked fine substituting silk soymilk for the milk, and earth balance for the butter. (I’m sure they would have tasted better with the milk but they were still delicious this way too). I whipped some coconut cream to top the waffles since the maple syrup seemed a little too strong and covered the pumpkin flavor. Wonder if they’d be good with stewed cinnamon apples or apple preserves? anyways thanks for an awesome recipe!
We woke up to rain and cold weather this morning. Somehow my belly spoke to me and said, “I need pumpkin waffles for dinner tonight to celebrate this here cold weather.”
I always obey when my stomach speaks. I hear these are the bestest of the best when it comes to pumpkin waffles. So we are going to give them a try.
I’m making these right now and they smell and taste wonderful!!! I make a lot of waffles and my 3 kids have been asking for more when I suggested pumpkin they weren’t all there with it, BUT they just got home from school and they say the kitchen smells wonderful!!! My 10 yr old can’t wait until morning so she can have one….I won’t tell her that mom has ate 2 while cooking them 🙂
Hi PumkinWaffles, thank you for sharing your recipe, we cannot wait to try them!
Many thanks,
Jules
Getting ready to try these, as my mouth is watering just from the comments.
I plan on making pecan butter syrup to go with them.
We are a waffle and pancake family, and use them not only for breakfast but for a special dinner when the kids are out for a snow day.
My mother used to make us “breakfast” dinners, pie dinners, and omelet dinners when we were children. What a special treat that was.
Very good! I used roasted & pureed blue hubbard squash and subbed whole wheat flour for 1/4 c. of the AP flour called for. Nice balance of spices. Next time I’ll double the batch to have some ready to go in the freezer.
I love waffles. I love my waffle recipe. But, OMG, I love your waffle recipe even better!!! Incredible flavor 🙂
Wonderful!
Just made these for breakfast. Delish!! They fluff up so nicely and have great flavor. YUM!!
This man knows his waffles! How about a recipe for gingerbread waffles next.
Mmmm, that sounds yummy too!
This recipe is to DIE for! My husband and I couldn’t help ourselves the 1st time we made these. We were gluttons! Thank you so much for your great recipe! I’m a fan!