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Pumpkin waffles are a staple Fall breakfast so I had to develop a recipe for the ultimate fluffy pumpkin waffles. Pumpkin puree tends to add a lot of moisture to the batter, so the challenge here was to make sure they had the perfect texture. A good waffle has a crispy exterior and a soft and fluffy inside. This dairy-free recipe will give you just that; crispy and fluffy pumpkin waffles that will soak up all the delicious maple syrup. Flavoured with all the warm Fall spices like cinnamon and ginger, it’s the happiest way to start your day. Pumpkin spice latte fans, this one is especially for you!

Waffle Batter Consistency

If you have ever made waffles, you know the pain of runny batter seeping from the sides. It’s messy and such a waste of good waffle batter. Well, you won’t have that problem here! My pumpkin waffle batter is thick and will stay in your waffle maker as it’s meant to. Of course, don’t overload it with batter, use a cup or scooper to get the same amount of batter every time. Another tip: Leave the lumps in the batter! It makes thicker fluffier waffles, just like pancake batter.

I used fresh pumpkin and made this recipe from scratch as we don’t have canned pumpkin in stores. However, it should work more or less the same way if you used canned pumpkin puree. Just test one waffle and adjust the batter if needed. If you do, please let me know how it goes so I can update the recipe notes! 😉 I like to douse my pumpkin waffles in looaaads of maple syrup. It’s the ultimate Fall flavours combo. But you can also drizzle honey or agave, add a dollop of maple whipped cream, top with crushed walnuts, or all of the above!

As always, let me know if you make them, I’d love to see! 

Happy indulging,

Kim x

Yield: 3 large waffles

Crispy & Fluffy Pumpkin Waffles (Df)

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This easy breakfast recipe is for the ultimate crispy and fluffy pumpkin waffles with fall spices that will soak up all the delicious maple syrup. (Dairy free)

Prep Time 13 minutes

Cook Time 12 minutes

Rest Time 10 minutes

Total Time 35 minutes

Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp each of cinnamon, nutmeg & ginger
• 1/4 tsp each of cloves & cardamom
• 1/2 cup pumpkin puree
• 1/2 cup milk of choice
• 2 eggs, room temp.
• 2 tsp vanilla extract
• 1 tbsp flavourless oil
• 2 tbsp brown sugar
• 2 tbsp maple syrup + more to drizzle

Instructions

1. Sift dry ingredients in a large bowl.
2. Whisk wet ingredients together.
3. Combine the wet and dry ingredients.
4. Stir until just combined, leaving some lumps.
5. Let mixture rest for at least 10 minutes.
6. Preheat waffle iron to medium setting.
7. Spray with a non-stick cooking oil.
8. Pour in the batter and cook for 3-5 minutes.
9. Drizzle with maple syrup to serve. Enjoy!

Notes

Pumpkin Puree: If you're using fresh pumpkin, cut a cupful into cubes, roast for around 45 minutes and blend.

Storage: You can refrigerate the batter overnight, but add another tsp of baking powder before using.

Store the prepared waffles in the refrigerator covered in clingfilm for up to 2 days.