Pumpkin Waffles

Name: Pumpkin Waffles
Total time: 20 min
Yield: 6–8 waffles
Ingredients: 200 g Pumpkin; 2 pcs Eggs; 120 ml Whole milk; 60 g Butter; 170–180 g Wheat flour; 2 tsp Baking powder; 20–30 g Sugar; 0.5 tsp Salt; 1 tsp Ground cinnamon; 1 tsp Vanilla; 1 tsp Lemon juice

Quick, soft, fragrant

◷20 min

Quick pumpkin waffles with cinnamon and vanilla. No whipping required.

Worth knowing

Do not overmix the batter

They turn out dense

The consistency should be thick, like sour cream

Adjust with milk or flour

Do not open the iron early

Ingredients

◎3 servings

Pumpkin(puréed)200 g

Eggs2 pcs

Whole milk120 ml

Butter(melted)60 g

Wheat flour170–180

Baking powder2 tsp

Sugar20–30

Salt0.5 tsp

Ground cinnamon1 tsp

Vanilla1 tsp

Lemon juice(optional — adds lift)1 tsp

Instructions

Batter

Mix the eggs, pumpkin purée, milk, melted butter and vanilla.

In a separate bowl, mix the flour, baking powder, sugar, salt and cinnamon. Add the lemon juice if using — it gives a light lift.

Bring the two together quickly — do not overmix. Let it stand for 5 minutes so the baking powder starts working.

Cooking

Cook in a hot waffle iron for 4–6 minutes. Do not open it early.

Move to a rack.

Freezing and reheating

Freeze for up to 2–3 months

Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.

Reheating

Toaster, oven or air fryer — they come back crisp outside and soft inside.

Waffles View all recipes