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Thanksgiving Morning Pumpkin Waffles

Pumpkin waffles bring warm cinnamon, ginger, and nutmeg to a crisp, golden breakfast made in a waffle iron. The pumpkin-rich batter is stirred just until combined, so a few small lumps are fine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 493
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cup light brown sugar packed
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 2 eggs large
  • 1.5 cups whole milk
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 nonstick cooking spray as needed

Equipment

  • 1 waffle iron

Method
 

  1. Preheat a waffle iron according to the manufacturer's instructions.
  2. Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a large bowl.
  3. In a second bowl, whisk the eggs, milk, pumpkin puree, and melted butter until smooth.
  4. Pour the wet mixture into the dry mixture and stir just until combined; a few small lumps are fine.
  5. Lightly coat the waffle iron with cooking spray as needed.
  6. Add batter according to the manufacturer's fill line.
  7. Cook each batch for 3 to 5 minutes, until the waffles are golden and crisp and the steam has mostly subsided.

Notes

For crisp edges, wait until the steam has mostly subsided before removing the waffles. Refrigerate leftovers for up to 3 days or freeze for up to 2 months. For a dairy-free option, use an unsweetened dairy-free milk and dairy-free butter.