These fluffy Pumpkin Waffles with a hint of cinnamon are the perfect fall breakfast treat. This simple waffle batter featuring pumpkin can be made ahead and stored in the refrigerator overnight.
Once the leaves start to change, it’s officially pumpkin season. Start your day off right with these fluffy Pumpkin Waffles with a hint of cinnamon.
This simple waffle batter can even be prepared the night before and put in the refrigerator until ready to cook up the next morning.
Be sure to use canned pumpkin puree, not canned pumpkin pie mix. Do yourself a favor and double or triple the batch.
Barbara cooks up the extra batter in the waffle iron, and keeps the cooked waffles in the refrigerator to eat throughout the week.
Just wrap the cold waffle in a wet paper towel and microwave for 30 seconds, or be like us and eat them cold, or even smeared with peanut butter.
Not a pumpkin fan? Try our Easy Waffles recipe.
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- 1 cup flour, all purpose
- 2 Tablespoons flour, all purpose
- 1 Tablespoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs, beaten
- 2 Tablespoons maple syrup
- 1/2 cup canned pumpkin, solid packed
- 2 Tablespoons butter melted
- 1 cup evaporated milk, (regular milk will work too)
Mix together flour (1 cup plus 2 T.), cinnamon, salt, baking powder and baking soda in a large bowl.
In a separate bowl, combine eggs, maple syrup, pumpkin, milk and butter.
Stir wet ingredients into dry ingredients until just combined (don't overmix).
Bake in a preheated waffle iron according to the manufacturer's directions. Or, refrigerate until the next morning.