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The Ultimate Fluffy & Crispy Pumpkin Spice Waffles

Close-up of a stack of three fluffy pumpkin waffles being drizzled with syrup and topped with butter.
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Make your fall mornings special with these homemade pumpkin waffles. This recipe delivers waffles that are crisp on the outside and perfectly fluffy inside, packed with warm pumpkin spice flavor. It is an easy recipe perfect for weekend brunch or holiday breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This is your dry mix.
  2. In a separate medium bowl, whisk together the milk, pumpkin puree, eggs, vanilla extract, and melted butter until combined. This is your wet mix.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing develops gluten and makes the waffles tough.
  4. Preheat your waffle iron according to the manufacturer’s directions. Lightly grease the iron if necessary.
  5. Pour the batter onto the hot waffle iron, using the amount recommended for your specific iron size.
  6. Cook until the waffle is golden brown and crisp, usually 4 to 6 minutes, depending on your machine.
  7. Carefully remove the waffle and serve immediately, or keep warm in a single layer on a wire rack in a 200°F oven while you cook the remaining batter.
  8. Serve your best pumpkin waffles topped with maple syrup or whipped cream.

Notes

  • For extra crispiness, brush the inside of your hot waffle iron lightly with melted butter or cooking spray before pouring in the batter for each waffle.
  • If you want to make a brown butter maple syrup topping, gently melt 1/4 cup of butter in a small saucepan over medium heat until it foams and brown bits form at the bottom, then stir in 1/2 cup of maple syrup and a pinch of salt.
  • This easy pumpkin waffle recipe freezes well. Cool completely, then place waffles in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer bag for up to three months. Reheat in a toaster or oven.

Nutrition

Find it online: https://cookincorner.com/pumpkin-waffles-best-fluffy-crispy-recipe/