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Pumpkin Waffles

Pumpkin waffles with deep square pockets and a crisp, golden exterior. Made with pumpkin puree, buttermilk, and beaten egg whites for extra-fluffy texture—then served with maple syrup and whipped cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 1 cup pumpkin puree
  • 1.5 cup buttermilk
  • 2 eggs separated
  • 0.33 cup unsalted butter, melted
  • 1 tsp vanilla extract
Serving
  • 1 maple syrup
  • 1 whipped cream

Equipment

  • 1 waffle iron

Method
 

Preheat and mix dry ingredients
  1. Preheat a waffle iron to medium-high, letting it heat until ready to cook.
  2. Whisk all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in one bowl until evenly combined.
Mix wet ingredients and whip egg whites
  1. Whisk pumpkin puree, buttermilk, egg yolks, melted butter, and vanilla extract together until smooth.
  2. In a separate bowl, beat egg whites until stiff peaks form.
Combine batter and cook
  1. Fold the wet mixture into the dry mixture until just combined, keeping the batter slightly lumpy.
  2. Gently fold the whipped egg whites into the batter to keep it airy.
  3. Grease the waffle iron, then pour in batter and cook until golden and crispy, about 4-5 minutes.
Serve
  1. Serve the waffles immediately with maple syrup and whipped cream.

Notes

For the fluffiest waffles, fold egg whites in gently and avoid over-mixing—lumps in the batter are normal. Store leftovers in the fridge up to 3 days in an airtight container; reheat in the waffle iron or toaster oven until crisp. Freezing is yes: freeze cooled waffles in a single layer, then reheat from frozen. For a dairy-light swap, use buttermilk-style plant milk and an unsalted vegan butter (texture may be slightly less rich).