If you have a soft spot for cozy breakfasts bursting with autumn flavor, this Pumpkin Waffles Recipe will become your new go-to delight. Imagine golden, fluffy waffles with just the right hint of pumpkin spice, tender crumb, and a subtle sweetness that warms you from the first bite. This recipe is simple yet incredibly satisfying, offering a perfect balance of wholesome ingredients and indulgent taste. Whether it’s a crisp fall morning or you just want to bring a touch of seasonal magic to your table, these pumpkin waffles are guaranteed to make your breakfast special and memorable.
Ingredients You’ll Need
Gathering these ingredients is like inviting a perfect fall harvest to your kitchen. Each one is simple but essential, lending taste, texture, and the characteristic warm hues pumpkin lovers crave.
- 2/3 cup 2% cottage cheese: Adds moisture and a creamy tang that keeps the waffles tender.
- 1/4 cup canned pumpkin: The star ingredient that brings that unmistakable autumnal flavor and vibrant color.
- 2 large eggs (separated): Provide structure and make the waffles fluffy when the whites are whipped.
- 1 1/2 teaspoon vanilla: Enhances sweetness and depth of flavor with a lovely aroma.
- 2 tbsp monk fruit sweetener (or sugar of your choice): Sweetens gently without overpowering the spices.
- 5 to 6 tablespoons water: Helps achieve the perfect batter consistency; add gradually for control.
- 1 1/4 cup oat flour: A wholesome base that keeps things light and adds slight nuttiness; easy to make by grinding rolled oats.
- 1 teaspoon cinnamon: Brings warmth and complements the pumpkin beautifully.
- 1 teaspoon pumpkin pie spice: The quintessential blend that seals the comforting pumpkin flavor profile.
- ½ teaspoon baking powder: Gives gentle lift and airiness to the waffles.
- 1/4 teaspoon kosher salt: Balances the sweetness and enhances all the other flavors.
How to Make Pumpkin Waffles Recipe
Step 1: Prepare Your Waffle Iron
Start by heating your waffle iron on a medium setting. Preheating ensures your waffles will cook evenly and develop that desirable golden crust. Whether you have a mini or standard size waffle maker, get it good and warm before pouring in the batter.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the creamy cottage cheese, canned pumpkin, and egg yolks. Add the vanilla and monk fruit sweetener to this mixture and stir gently. This creates a deliciously rich base that will make your Pumpkin Waffles Recipe stand out with moisture and subtle sweetness. The pumpkin’s natural silky texture blends seamlessly here.
Step 3: Add Dry Ingredients and Water
Next, stir in the oat flour, cinnamon, pumpkin pie spice, baking powder, and kosher salt. Begin adding water one tablespoon at a time until your batter reaches a thick but pourable consistency. This careful balance helps produce waffles that are crisp outside and tender inside.
Step 4: Whip Egg Whites and Fold In
In a separate bowl, beat the egg whites until soft peaks form. This step is crucial: folding these airy egg whites into your batter will make your pumpkin waffles light and fluffy, elevating this recipe beyond ordinary breakfast fare.
Step 5: Cook the Waffles
Spray the preheated waffle iron with oil to prevent sticking. Pour approximately 1/4 cup of batter for mini waffles or 1/2 cup for standard-size waffles onto the iron. Close the lid and cook until the waffles turn golden brown, about 3 minutes, or until steam stops escaping. This signals the waffles are perfectly cooked through.
How to Serve Pumpkin Waffles Recipe
Garnishes
Adding the right garnishes transforms your pumpkin waffles into a breakfast masterpiece. Think dollops of whipped cream, a drizzle of maple syrup, or a sprinkle of chopped toasted pecans for crunch. Fresh fruits like sliced apples or pomegranate seeds add a burst of freshness that pairs wonderfully with the warm spices.
Side Dishes
Serve these waffles alongside crispy bacon or a sausage patty for a savory contrast. A simple green salad or roasted autumn veggies can round out the meal if you want to keep things balanced but hearty. These sides complement the sweet-spiced waffles beautifully, making your breakfast feel indulgent yet well-rounded.
Creative Ways to Present
Try stacking the waffles with layers of cream cheese frosting or pumpkin butter between them for a fun twist. Or cut the waffles into bite-sized pieces and serve with a cinnamon-spiced yogurt dip for a brunch-friendly finger food. Get creative by topping with a scoop of vanilla ice cream for a dessert-worthy treat any time of day.
Make Ahead and Storage
Storing Leftovers
If you have any waffles left after your breakfast feast, store them in an airtight container in the refrigerator for up to three days to keep their freshness. Lining them with parchment paper helps prevent sticking and keeps them ready to enjoy again.
Freezing
For longer storage, freeze your pumpkin waffles in a single layer on a baking sheet before transferring to a freezer bag. This way, they won’t stick together, and you can pull out just what you need for a quick and easy breakfast anytime within one month.
Reheating
To reheat, toast the waffles in a toaster or warm them in an oven at 350°F (175°C) for about 5–7 minutes until crispy and heated through. This method revives their crisp texture better than a microwave, making every bite just as delicious as freshly made.
FAQs
Can I use fresh pumpkin instead of canned for this Pumpkin Waffles Recipe?
Absolutely! If you’re using fresh pumpkin, roast and puree it until smooth before measuring out 1/4 cup for the recipe. Just be sure it’s cooked and well-drained so your batter consistency remains perfect.
Is oat flour necessary, or can I substitute it with regular flour?
You can substitute oat flour with all-purpose or whole wheat flour, but oat flour lends a lovely nutty flavor and lighter texture that complements the pumpkin beautifully. If you use regular flour, you might want to adjust the liquid slightly.
Can I make this Pumpkin Waffles Recipe vegan?
While this recipe relies on eggs and cottage cheese for texture and structure, you can experiment with vegan alternatives like flax eggs and dairy-free yogurt. However, results may vary, and the texture could be less fluffy than the original.
How do I know when my waffles are done cooking?
Look for a deep golden brown color and the absence of steam escaping from the waffle iron. The waffles should feel firm to the touch and release easily from the iron when ready.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Fold in chopped pecans, walnuts, or dark chocolate chips gently into the batter before cooking for extra texture and bursts of flavor. Just be careful not to overload the batter, which could affect cooking time.
Final Thoughts
This Pumpkin Waffles Recipe is a true celebration of fall flavors wrapped in a delightfully fluffy morning treat. It’s easy enough for everyday breakfasts yet special enough for weekend brunches with loved ones. I encourage you to give these waffles a try—you might just find yourself making them a regular tradition that fills your kitchen with warmth and joy.
Print
Pumpkin Waffles Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
These Pumpkin Waffles are a delicious and wholesome fall-inspired breakfast treat, made with cottage cheese and pumpkin for added moisture and protein. Sweetened with monk fruit sweetener and spiced with cinnamon and pumpkin pie spice, they are fluffy and flavorful, perfect for a cozy morning meal.
Ingredients
Wet Ingredients
- 2/3 cup 2% cottage cheese
- 1/4 cup canned pumpkin
- 2 large eggs (separated)
- 1 1/2 teaspoon vanilla extract
- 2 tbsp monk fruit sweetener (or sugar of your choice)
- 5 to 6 tablespoons water (add 1 tbsp at a time until batter is thick but pourable)
Dry Ingredients
- 1 1/4 cup oat flour (*or grind old-fashioned rolled oats in blender)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Instructions
- Preheat Waffle Iron: Heat your waffle iron on its medium setting to get it ready for cooking the waffles.
- Mix Wet Ingredients: In a large bowl, combine the cottage cheese, canned pumpkin, egg yolks, vanilla extract, and monk fruit sweetener (or sugar). Mix well to combine.
- Add Dry Ingredients and Water: Add oat flour, cinnamon, pumpkin pie spice, baking powder, and kosher salt to the wet mixture. Gradually add water one tablespoon at a time while mixing until you achieve a smooth batter that is thick yet pourable.
- Beat Egg Whites: In a separate medium bowl, beat the egg whites to soft peaks. This will help give the waffles a light and airy texture.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the batter to maintain airiness without deflating the mixture.
- Prepare Waffle Iron: Spray the preheated waffle iron with oil spray to prevent sticking.
- Cook Waffles: Pour about 1/4 cup of batter for mini waffles or 1/2 cup for standard size waffles into the waffle iron. Cook for about 3 minutes or until the waffles are golden brown and steam stops escaping.
Notes
- You can substitute monk fruit sweetener with any sweetener of choice such as sugar, honey, or maple syrup.
- If oat flour is not available, grind rolled oats in a blender to make your own flour.
- Use a mini waffle iron for smaller, snack-sized waffles or a standard waffle iron for regular-sized ones.
- Serve waffles warm with toppings like maple syrup, fresh fruit, or yogurt.
- Be careful not to overmix batter after folding in egg whites to preserve fluffiness.
