Last fall I made Pumpkin French Toast and Pumpkin Pancakes. And the year before that I made 50+ pumpkin recipes for my cookbook, Cooking With Pumpkin: Recipes That Go Beyond the Pie.
This fall it’s time for pumpkin waffles.
The waffles are brimming with pumpkin flavor between the entire can of pumpkin puree and the pumpkin pie spice I used. No shortage of intense pumpkin flavor here.
It’s an easy recipe and you’ll need a few bowls to get started. A bowl to whisk together the wet ingredients, a bowl to whisk together the dry ingredients before adding to the wet, and a bowl to beat the egg whites.
I’ve seen quite a few recipes online that call for separating the eggs and beating the whites into stiff peaks before adding them to the batter to keep it lighter. It makes sense because pumpkin is heavy, dense, and can weigh things down. By taking a few extra minutes to beat the egg whites, you’ll be rewarded with lighter waffles rather than lead balloons. I hate extra steps but this one is worth it.
I used Silk Unsweetened Cashewmilk. It’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice forbaking and smoothies. They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free. Delicious tasting without the sugar.
Maple syrup and pumpkin are flavors that go hand-in-hand.
And I’m not shy about dousing my waffles in a flood of sweet syrup.
The waffles are brimming with pumpkin flavor between the entire can of pumpkin puree and the pumpkin pie spice. No shortage of intense pumpkin flavor here. It’s an easy recipe and you’ll need a few bowls to get started for the wet ingredients, the dry ingredients, and for beating the egg whites. By taking a few extra minutes to beat the egg whites, you’ll be rewarded with lighter waffles rather than lead balloons. Maple syrup and pumpkin are flavors that go hand-in-hand. And I’m not shy about dousing my waffles in a flood of sweet syrup.
- one 15-ounce can pumpkin puree (not pumpkin pie filling)
- 2 large eggs, separated
- 1/2 cup light brown sugar, packed
- 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
- 1/3 cup canola or vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cream of tartar, optional (helps to stabilize the egg whites)
- To a large bowl, add the pumpkin puree, egg yolks, brown sugar, milk, oil, pumpkin pie spice, vanilla, and whisk to combine; set aside.
- To a separate large bowl add the flour, baking powder, salt, and whisk to combine.
- Add the dry ingredients to the wet and stir gently to combine, don’t overmix; set aside.
- Preheat waffle iron and spray with cooking spray.
- To a separate large bowl, add the egg whites, optional cream of tartar, and beat with an electric mixer on high power (or whisk vigorously by hand) until stiff peaks form, about 3 to 4 minutes. Add the egg whites to the batter and fold gently to combine.
- Transfer a portion of the batter to waffle iron in the necessary amount to fill your waffle iron (mine takes a scant 1/2 cup per 5-inch square, about 1 3/4 cups to fill the entire waffle iron) and cook until done, about 3 to 4 minutes (mine takes 4 minutes), or as needed until waffles are lightly golden brown and cooked through. Repeat process with remaining batter, remembering to re-spray waffle iron with cooking spray before each batch. Serve immediately with butter, maple syrup, confectioners’ sugar, jam, etc. Waffles are best warm and fresh but extra can be kept airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in a toaster oven before serving to encourage them to crisp up.
Recipe loosely adapted from Food Network
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Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook with over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon!
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The Best Pumpkin Cinnamon Rolls – Super soft, fluffy, and topped with a cream cheese glaze! Move over Cinnabon, these are better!
Mini Cinnamon Sugar Pumpkin Muffins – Soft little muffins that pack a big punch of pumpkin flavor! Mini food just tastes better!
Oatmeal To-Go Pumpkin Chocolate Chip Muffins – Like having a bowl of warm pumpkin oatmeal in portable muffin form! Fast and easy!
The Best Pumpkin Chocolate Chip Bread – Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the best!
Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Easy Buttermilk Waffles with Mixed Berry & Lemon Preserves – As fast and easy as using boxed pancake mix, but so much better! Crispy on the outside and soft & fluffy inside
Apple Pie Pancakes with Vanilla Maple Syrup – Faster and easier than making an apple pie and tastes just as good!
Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup – Pancakes that taste like gingerbread cookies!
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