Perfect Fall Brunch: Pumpkin Waffles

November 26, 2014 § 3 Comments


I’m finally back in the US, just in time for Thanksgiving! Fall is probably my favorite season so I was disappointed that I was missing the changing colors of the leaves and all things pumpkin while I was in Sydney. To make up for lost time, I bought a bunch of canned pumpkin right when I got home and made these delicious, spice-filled pumpkin waffles. 


These waffles are light and fluffy with a great pumpkin flavor. They are not too sweet, which means it is great paired with maple syrup, ginger syrup, and/or any toppings you like. The scent of all the spices combined with the pumpkin perfectly embodies fall. Make these waffles and your house will smell amazing for the rest of the day. Trust me- I’m speaking from personal experience.

These can be whipped up quickly and would be perfect for brunch, especially for Thanksgiving! To save time in the morning, sift the dry ingredients into a bowl the night before you make the waffles and cover the bowl.

What is your favorite pumpkin recipe? Share it in the comment section below!



Pumpkin Waffles

Yield: 5 servings (1 serving is four 4-inch Belgian waffles)

Adapted from Smitten Kitchen


  • 2 1/2 cups all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 2 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 4 large eggs, separated
  • 2 cups well-shaken buttermilk
  • 1 cup canned or fresh pure pumpkin puree
  • 3/4 stick (6 tbsp) unsalted butter, melted
  • Vegetable oil or cooking spray for the waffle iron
  • Any desired toppings- mixed nuts, pepitas, dried fruit, crystallized ginger, sliced bananas, maple syrup, ginger syrup



Preheat oven to 250°F.

Sift together listed ingredients from flour to cloves in a medium bowl.

In a large bowl, whisk egg yolks, buttermilk, pumpkin puree, and melted butter until smooth. Whisk in dry ingredients until just combined.

Preheat the waffle iron.

Using a stand mixer, hand mixer, or whisk, whisk the egg whites until they form soft peaks. Gently fold them into the waffle batter using a rubber spatula until just combined.

Brush or spray a thin layer of oil onto the waffle iron and spoon batter (about two cups for four 4-inch Belgian waffles) into the waffle iron. Cook according to manufacturer’s instructions.

Place waffles on a rack in the preheated oven to keep them warm and crisp. Cook the remaining waffles in the same way until all the batter is finished.

Leftover waffles can be stored in the fridge and reheated in the oven.


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