There is no better breakfast during fall than this easy pumpkin waffle recipe! Filled with warm fall spices like nutmeg and cloves, these pumpkin waffles are the best!
Its here! It’s here!
Yesterday marked the arrival of the often-imitated-never-duplicated Starbucks Pumpkin Spice Latte, which is the first official sign that fall is well on its way, as for the waffles there are many ways to do them, and with the waffle maker with changeable plates it becomes an easy process and we can eat waffles every morning.
Well, not here. Fall doesn’t show up here until November.
But that doesn’t stop me from being excited. My Circadian clock and Midwest roots tell me that fall is coming, and I should be packing away the shorts and flip flops and switching back to hot coffee drinks. Since I can’t do any of those things yet, I will bring my fall flavors inside- to breakfast.
I adapted my favorite waffle recipe for into pumpkin waffles for fall. They might even be- dare I say- healthier (!) due to reducing the butter and milk and adding the pumpkin. They are PHENOMENOL. Really. Jonathan ate not one, not two, but three of them. And he’s two!
As always, they freeze beautifully and reheat back to their original glory in the toaster since this is one of the most essential appliances in a kitchen.
Tools needed to make this ultimate pumpkin waffle recipe:
- Waffle Iron – You can’t make waffles without a waffle iron, and this one is one of my favorites!
- Mixing Bowls – Having a good set of mixing bowls is important for so many recipes; including these waffles!
If you liked these easy pumpkin waffles, check out these other pumpkin recipes:
Pumpkin Spice Waffles
- 1 3/4 cup flour
- 1/4 cup sugar
- 1 T baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 4 T butter melted
- 1 1/4 cups milk
- 3 eggs
- 3/4 cup pumpmkin
- Preheat a waffle iron on medium high heat (I set my heat on 5, out of 7)
- In a large mixing bowl, stir together the flour, sugar, baking powder and spices.
- In a small bowl, whisk together the melted butter, milk, eggs, and pumpkin.
- Pour the wet ingredients into the dry and whisk until smooth.
- Spray the waffle iron with nonstick cooking spray and ladle in the battler, being careful not to overfill.
- Cook the waffles until browned and crispy. Remove from the oven and repeat with remaining batter.
- Serve with butter and syrup.
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Stacey @ Bake Eat Repeat says
I’m SO excited for my first Starbucks pumpkin spice latter. I love them. And pumpkin spice waffles have been on my “must make” list since last fall so it’s definitely happening this year! These look wonderful!