I’ve been making everything pumpkin this month. Pumpkin cookies, pumpkin pancakes, pumpkin butter, pumpkin soup…I’ve had some winners and losers. Sometimes I just have to go back to the drawing the board, before I get it right. I should start a section on the flops, you would laugh and roll on the floor for sure.  It takes a while before perfection happens. Speaking of perfection…you gotta try some Pumpkin Waffles. You’ll love the crispy grooves on the outside, just perfect for drizzling and dousing in a flood of sweet, maple syrup. Did I mention the fluffy pumpkin inside? The best of both worlds here! There are a little more steps and a little more bowls then I normally use in my recipes. You know me, it’s gotta be quick and easy. Don’t get me wrong this is a simple recipe. You just need to gather a few bowls to get started. A bowl for your “secret buttermilk”, a bowl to whisk together the wet ingredients, a bowl to whisk together the dry ingredients, and a bowl to beat the egg whites. Glad you are still with me. 🙂 I know it sounds a little bowl crazy, but trust me; and don’t skip the step of separating the eggs and whipping the whites in this recipe. By taking a few extra minutes to beat the egg whites, you’ll be rewarded with lighter waffles rather than rock-hard pumpkin monsters. I hate extra steps, but sometimes they are so worth it. Pumpkin is heavy and can weigh things down, and  we don’t want that, do we? No, Siree, Bob, we want a light and fluffy middle.  Go gather your bowls, and enjoy! Happy Fall, y’all!


Crispy Yet Fluffy Pumpkin Waffles

A fall inspired breakfast and the name says it all. Crispy on the outside and fluffy on the inside. Brimming with pumpkin  flavor and just a touch of almond extract...simply irresistible. The nooks and crannies of the waffle are doused in a flood of sweet maple syrup.


  • 1 1/2 cups milk almond milk, cashew milk, or coconut milk
  • 2 Tablespoons cider vinegar or plain white vinegar
  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs separated
  • 1/2 cup pumpkin puree
  • 4 Tablespoons butter, melted and cooled to room temperature
  • 1/2 teaspoon almond extract optional
  • 1/4 teaspoon cream of tartar


  1. Preheat a waffle iron according to the manufacturer's instructions.

  2. Whisk the milk and vinegar together, and set aside. (This is your secret buttermilk.)

  3. Mix the dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
  4. In a stainless steel or glass mixing bowl, beat the egg whites until foamy. Add the cream of tartar, then continue to beat until soft peaks form. Set aside.

  5. In a medium-sized mixing bowl, whisk the egg yolks, melted butter, pumpkin puree, almond extract and the vinegar/milk mixture until well-combined. Add this mixture to the flour mixture and stir to combine. Do not over-mix; you will want the batter to be somewhat lumpy.

  6. Fold the whipped whites into the batter: With a spatula, gently scoop the whipped whipped egg whites into the batter. Then scoop them from underneath, along with some of the batter, very gently turning the whole thing over. Repeat until just incorporated. Being careful to not over-mix.

  7. Cook the waffles: Spoon or pour the batter into the waffle iron and cook according to the manufacturer's instructions, usually for 2 to 3 minutes. 

  8. Preheat the oven to warm. To keep the waffles warm when making a big batch, place a baking rack on a baking sheet and arrange the cooked waffles in a single layer on it.  

  9. Serve with sweet maple syrup, whipped topping, greek yogurt, or pear/pumpkin butter.


  1. stanggirl

    No, siree, Bob?
    How about no, siree, Bobby??
    I’ve never heard you say that! I say it all the time – the second one.
    My cousin taught me to beat the egg whites and fold them in separately. It does help. I’m just usually too lazy to do it. I will when i make these, though.

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