Print Recipe
0 from 0 votes

Pumpkin Waffles

Servings: 8 servings


  • 2 1/2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs separate whites from yolks
  • 2 cups well-shaken buttermilk
  • 1 cup pumpkin puree canned or fresh
  • 6 tablespoons unsalted butter melted and cooled


  • Preheat oven to 250°F and preheat waffle iron. 
  • In a medium bowl, combine the flour, brown sugar, baking powder and soda, salt, and spices. 
  • In a large bowl, whisk egg yolks with buttermilk, pumpkin, and butter until smooth. Stir in dry ingredients until just combined.
  • In a mixing bowl with a whisk attachment, beat the egg whites on high until they hold very soft peaks. Gently fold into the waffle batter, until just combined.
  • Grease waffle iron lightly with spray and spoon batter into waffle iron. Cook according to manufacturer’s instructions.  (I like to keep mine in the waffle iron 1-2 minutes longer to make sure the outside is crispy.)
  • Transfer waffles to rack in oven to keep warm and crisp. Continue with the remaining batter.


Source: adapted from Smitten Kitchen