Cinnamon Pumpkin Waffles Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pie filling)
- 1 1/2 cups whole milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Start by preheating your waffle iron to its medium-high setting. Lightly grease the plates with non-stick cooking spray or a small amount of melted butter to ensure easy removal.
- In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, ginger, cloves, and salt. Use a whisk to blend them thoroughly, ensuring there are no large clumps of brown sugar.
- In a separate medium bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract until the mixture is smooth and the eggs are fully incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as a few small lumps in the batter are perfectly fine and help keep the waffles light.
- Ladle the appropriate amount of batter onto the hot waffle iron (usually about 1/2 to 3/4 cup depending on the size of your machine). Close the lid and cook until the waffles are golden brown and slightly crisp on the outside. This usually takes about 4 to 5 minutes.
- Remove the waffle carefully and repeat the process with the remaining batter. Keep the finished waffles warm in a low oven (200°F) on a wire rack until you are ready to serve.