Ingredients
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2½ cups all-purpose flour
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⅓ cup light brown sugar
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2½ teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon kosher salt
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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4 large eggs
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2 cups whole milk, buttermilk, or plant-based milk
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1 cup pumpkin puree
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6 tablespoons butter, melted
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Butter or oil, for greasing the waffle iron
Instructions
Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the cooking surface with butter or oil.
2. Mix the Dry Ingredients
In a large bowl, sift or whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger until evenly combined.
3. Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, pumpkin puree, and melted butter until smooth.
4. Make the Batter
Pour the wet ingredients into the dry ingredients. Whisk gently until just combined, stopping when no large pockets of dry flour remain. A few small lumps are fine; overmixing can make the waffles dense.
5. Cook the Waffles
Pour about ½ cup of batter into the prepared waffle iron, adjusting the amount to suit your machine. Close the lid and cook according to the manufacturer’s directions until the waffles are golden and cooked through.
Repeat with the remaining batter, greasing the waffle iron as needed.
6. Serve Warm
Serve the waffles with maple syrup, fresh fruit, or a little butter. For a fun lunchbox option, let the waffles cool and use them to make sandwiches filled with cream cheese and your favorite additions.
Notes
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Don’t overmix: Stir until the ingredients are just combined to help keep the waffles light and fluffy.
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Grease the iron lightly: This helps prevent sticking and makes the waffles easier to remove.
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Cook for extra crispness: If you like crispier waffles, leave them in the waffle iron a little longer, checking frequently to avoid burning.
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Keep finished waffles warm: Place cooked waffles in a single layer on a wire rack in a 200°F oven while you finish the batch. A rack helps prevent the bottoms from getting soggy.
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Measure the pumpkin puree: Too much pumpkin can make the batter heavier and affect the texture.
