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easy pumpkin waffles

No need to buy frozen waffles when you can easily make the real thing at home! These easy pumpkin waffles from The Ultimate Kids’ Cookbook are full of fall flavors and will become a seasonal Sunday morning staple in your house.

orange pumpkin waffles on white plate on marble background dusted with powdered sugar

This recipe for easy pumpkin waffles comes from my friend Tiffany’s fabulous cookbook, The Ultimate Kids’ Cookbook!

I met Tiffany a few years ago through our local blogging group, and let me tell y’all, she is hashtag goals.

She’s a busy mamaa of two fun, smart and spunky girls and has grown her blog (ps: she’s a Pinterest maven), Peanut Blossom, into a full time business, where she shares incredible stories of motherhood, delicious recipes, family fun, photography tips, travel and holiday inspiration and so, so much more.

I think Tiffany describes her site best, “Here at Peanut Blossom, I encourage you to use simple everyday moments to create precious memories for your family without running yourself ragged. Together we’ll find time to have more fun doing everything that makes the household keep running.”

Inspired by her girls and the time they share cooking at home together, Tiffany published her first cookbook a few years ago!

The Ultimate Kids’ Cookbook features pages and pages of beautiful and delicious family friendly recipes made with simple ingredients where the kids take center stage in the kitchen.

easy pumpkin waffles stacked on a white plate and napkin and topped with powdered sugar

While we don’t have kids (and unfortunately for us, Pheebs or Bodie can’t cook), I was still so excited to get my copy of The Ultimate Kids’ Cookbook because it has ton of easy and delicious recipes and inspiration for breakfast, lunch and dinner even if you don’t have tiny cooks in your kitchen.

As soon as my copy arrived, I got right to perusing the colorful pages and salivating over Tiffany’s at home recipes.

I decided the first recipe I’d tackle was Tiffany’s pumpkin waffles because, after all, it’s September so that means it’s times for all things fall!

If you’re still in a summer mood, can I recommend Watermelon Frozen Rose, Frozen Gin and Tonics, or Peach Frose for an at home happy hour?

And why not make a batch of Grilled Peach Sundaes or Sparkling Peach Sangria with the last of peach season’s beautiful bounty?

But if you’re ready for fall like me, pour yourself a Whiskey Apple Cider Cocktail and whip up a batch of easy pumpkin waffles!

These easy pumpkin waffles are going to be on repeat at our house all fall, and yes, we are basic enough to likely wash a batch down with a cup of pumpkin spice coffee.

No shame in our pumpkin loving game.

stack of pumpkin waffles on a white plate next to a white napkin topped with powdered sugar and syrup

WHAT YOU’LL NEED TO MAKE EASY PUMPKIN WAFFLES

  • A large mixing bowl
  • A whisk
  • A waffle iron
  • A cookie sheet (to store finished waffles in the oven while you cook the rest of the batch)

You’ll also need a variety of pantry and fridge staple ingredients like flour, brown sugar, baking powder, pumpkin pie spice, baking soda, salt, eggs and butter. 

The two ingredients I had to run out to the store for was canned pumpkin and buttermilk.

pumpkin waffles with powdered sugar on a white plate with a marble background

HOW TO MAKE PUMPKIN WAFFLES

I loved making this recipe because I already had almost all the ingredients in my pantry and fridge.

The other thing I loved was that the recipe used just one bowl, which was ideal for easy clean up and quicker pumpkin waffle eating.

To make these easy pumpkin waffles, you start with the dry ingredients.

Measure the flour, brown sugar, baking powder, pumpkin pie spice, baking soda and salt and add them all to a large mixing bowl.

Whisk them together until their combined.

Then, in the same bowl, you add the buttermilk. Then whisk the eggs and add those too.

Finish up the batter by adding the canned pumpkin and finally the melted butter.

Stir. And that’s it, you’re ready for waffle making!

bite of pumpkin waffle on a silver fork with powdered sugar

Preheat the waffle iron and spray it with cooking spray so the waffles don’t stick.

Once it’s hot, pour the batter into the waffle iron and cook until your iron says the waffle is done!

You can keep already made waffles in your oven at about 225 F on a cookie sheet to keep them warm while you make the rest.

Serve with your favorite waffle toppings…ours are syrup, powdered sugar and whipped cream!

WHAT ELSE COULD WE ADD TO THE BATTER?

Trust me, these pumpkin waffles are really good on their own with a little syrup and powdered sugar on top.

But Tiffany has a few recommendations in her cookbook about how you can play with the recipe and make it all your own.

Think about using the pumpkin waffle batter as a blank canvas for a variety of fun and delicious mix in and flavors. Here’s what Tiffany suggests:

  • Butterscotch chips
  • Chopped Pecans (I think walnuts would work really well too!)
  • Diced apples
  • Dried Cranberries

Mix in 1/2 to one cup of any combination you’d like after you’ve mixed the batter together.

pouring syrup on a stack of pumpkin waffles that are stacked on a white plate next to a white napkin

HOW DO I STORE THE WAFFLES?

Another love: this recipe makes a ton of waffles (like 20-22!) which means you’ll be enjoying pumpkin waffles for daysss, which is never a bad thing.

Speaking of tons of waffles, the biggest question I had was, how do I store them?

Or do I just store the batter and make them to order?

The best tip I got from Tiffany was to make the entire batch at once in your waffle iron (so make all 20 to 22 waffles), eat what you’d like, and then freeze the rest.

To freeze the leftover pumpkin waffles, allow the waffles to cool to room temperature and then store them in an air tight baggie with pieces of waxed paper in between to keep them from sticking.

Tiffany says her family cooks all of the pumpkin waffles at one time, freezes them, and then heat waffles in the toaster for her girls to eat for breakfast all week.

If you’re not in a big batch of pumpkin waffle making mood, the batter will keep in the fridge as is for one to two days, but it seems that freezing and toasting is definitely the way to go.

stacked pumpkin waffles

PIN THESE PUMPKIN WAFFLES TO SAVE THEM FOR LATER!

no shame in our pumpkin flavored everything game! No need to buy frozen waffles when you can easily make the real thing at home! these pumpkin waffles, from The Ultimate Kids' Cookbook, are full of fall flavors and so easy to make they've become a seasonal Sunday morning staple in our house. this fall recipe is the perfect breakfast recipe or brunch recipe, and is such an easy recipe they feature just a few pantry staple ingredients and just one bowl!

pumpkin waffles on plates with powdered sugar

pumpkin waffles

Yield: 20-22 waffles
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

No need to buy frozen waffles when you can easily make the real thing at home! These easy pumpkin waffles from The Ultimate Kids' Cookbook are full of fall flavors and will become a seasonal Sunday morning staple in your house.

Ingredients

  • 4 tbsp butter
  • 2 1/2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tsp baking powder
  • 4 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups buttermilk
  • 4 large eggs
  • 1 cup canned pumpkin

Instructions

  1. Put the butter in a microwave-safe container and heat for 10 to 20 seconds, until melted. Set aside to cool while you prepare the batter.
  2. Measure the flour and add it to a large mixing bowl.
  3. Measure out the brown sugar, baking powder, pumpkin pie spice, baking soda and salt and add them to the mixing bowl.
  4. Whisk all the dry ingredients together so they are evenly combined.
  5. Measure the buttermilk and add it to the mixing bowl.
  6. Carefully crack the eggs into the same measuring cup you used for the buttermilk. Watch for any bits of shell you might miss. Use a fork to break the yolks and whisk together the eggs until smooth and yellow. Add the eggs to the mixing bowl.
  7. Measure the pumpkin and add it to the mixing bowl. Stir together until the batter is evenly combined and smooth.
  8. While stirring the batter with a spoon in one hand, slowly pour the melted butter into the batter.
  9. Preheat a waffle iron and spray with cooking spray.
  10. Pour the servings of batter into the waffle iron and cook according to the directions on your machine.
  11. Remove the waffles from the waffle iron with long-handled tongs to keep your hands safe. Keep the waffles warm in the oven to eat family-style or serve them immediately.

Notes

Store waffles in the oven at 225 degrees F to keep warm while making the rest.

Nutrition Information:
Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 40mgSodium: 210mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 4g

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Ally

Monday 26th of October 2020

These look amazing. I have been on such a pumpkin kick this month so I will have to try these out. Ally www.theressugarinmytea.com

Ann

Tuesday 22nd of October 2019

I thought that this fall I would not meet a single recipe for a sweet pumpkin dish that I would not cook. But these waffles are a real find! I like that the recipe is quite simple to prepare. I will definitely try to cook it! I think it will be successful to supplement such waffles with any topping or even pickled fruits, for example, peaches. Thank you for the recipe!

Chrissie

Tuesday 29th of October 2019

So happy to hear you like it!

Mini Meatball Skillet | Love & Flour

Friday 23rd of November 2018

[…] more recipes my Charlotte food blogger friends have made from Tiffany’s cookbook, check out pumpkin waffles for breakfast or Greek lemon drop chicken soup for lunch. Then remember your meatballs for dinner. […]

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