Light and Fluffy Pumpkin Waffles Recipe

The Secret to Fluffy Waffles

Let me tell you about the egg whites. You beat them until they form stiff peaks. This means they stand up straight when you lift the beaters.

Folding them in last is the magic trick. It puts little air pockets into the batter. That is what makes the waffles so light and fluffy. I still laugh at the time I forgot this step. We had flat, sad waffles for breakfast!

A Taste of Autumn

That first bite is like a cozy hug. You get the warm pumpkin flavor. Then the cinnamon and nutmeg join the party.

Doesn’t that smell amazing? It fills your whole kitchen. This matters because food should make you feel good. A happy breakfast can start your whole day right. What is your favorite smell in the morning?

The Special Syrup

Do not just use plain syrup. This cinnamon cream syrup is a dream. It is sweet and a little bit spicy.

You make it right on the stove. Be sure to take it off the heat before adding the milk. This keeps it smooth and creamy. *Fun fact: This syrup is wonderful on ice cream, too!*

Why We Cook Together

I learned this recipe from my mother. We would make it on crisp fall weekends. The kitchen was our favorite place to talk.

This matters more than the food itself. Cooking with someone is a way to show you care. It creates memories that last. Do you have a food memory with your family?

Your Waffle Iron is Ready

Make sure your waffle iron is nice and hot. A hot iron makes waffles crispy on the outside. It also keeps them from sticking.

Do not pour too much batter. It will puff up as it cooks. I like to watch for the steam to slow down. That is how I know they are done. What is your favorite waffle topping besides syrup?

Ingredients:

Ingredient	Amount	Notes
Light brown sugar	1/4 cup	For the waffles
Cornstarch	3 Tablespoons	For the waffles
All-purpose flour	1 1/4 cup	For the waffles
Baking powder	1 1/2 tsp	For the waffles
Salt	1/2 tsp	For the waffles
Ground cinnamon	1 tsp	For the waffles
Ground cloves	1/4 tsp	For the waffles
Ground nutmeg	1/4 tsp	For the waffles
Egg yolks	2	For the waffles
Egg whites	2	Beaten to stiff peaks, for the waffles
Milk	1 cup	For the waffles
Oil	1/4 cup	For the waffles
Canned pumpkin	1 cup	For the waffles
Granulated sugar	1 cup	For the cinnamon syrup
Light corn syrup	1/2 cup	For the cinnamon syrup
Water	1/4 cup	For the cinnamon syrup
Evaporated milk	5 oz can	For the cinnamon syrup
Vanilla extract	1 teaspoon	For the cinnamon syrup
Ground cinnamon	1/2 teaspoon	For the cinnamon syrup

My Cozy Pumpkin Waffles

Cool mornings just call for something special. I always think of my grandson when I make these. He says they taste like a hug from the inside. The secret is in the fluffy egg whites. They make the waffles light as a cloud.

And that cinnamon syrup? It fills the whole kitchen with a sweet smell. It reminds me of autumn fairs and falling leaves. Let’s make some happy memories together, shall we?

• Step 1: First, plug in your waffle iron to get it nice and hot. In a big bowl, mix the brown sugar and cornstarch. Use a whisk to get out all the little lumps. It feels like making magic potions when I was a girl.
• Step 2: Now, add all the other dry things to the bowl. That’s the flour, baking powder, salt, and spices. Give it a good stir with a spoon. I love the smell of cinnamon and nutmeg together. It smells like the holidays are coming.
• Step 3: Time for the eggs. Carefully separate the yolks from the whites. Put them in two different bowls. Add the pumpkin and milk to the yolks. Whisk it until it’s a pretty orange color. Then mix in the oil. (My hard-learned tip: don’t get any yolk in the white bowl, or they won’t whip up!)
• Step 4: Now, beat the egg whites with a mixer. Keep going until they form stiff, fluffy peaks. This is what makes our waffles so light. It takes about a minute or two. You’ll know they’re ready when you can turn the bowl upside down. I still laugh at the time I tested that and got it wrong!
• Step 5: Pour the pumpkin mix into the dry ingredients. Stir them gently until they’re just combined. Then, gently fold in the fluffy egg whites. See how the batter gets airy? Now cook it in your hot waffle iron until golden and crisp. Doesn’t that smell amazing?

What’s your favorite cozy breakfast? Share below!

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Breakfast

Fun Twists to Try

Once you know the basic recipe, you can play! I love adding little surprises. It makes an old recipe feel new again. Here are a few of my favorite ideas for these waffles.

• Chocolate Chip Hug: Sprinkle a handful of chocolate chips into the batter. They get all melty and wonderful inside the warm waffle.
• Nutty Crunch: Add some chopped pecans or walnuts right into the batter. It gives you a lovely little crunch in every single bite.
• Apple Pie Spice: Swap the spices for a spoonful of apple pie spice mix. It’s a simple change that tastes like a whole new dessert.

Which one would you try first? Comment below!

How to Serve Your Waffles

Plating food nicely is part of the fun. It makes a simple meal feel like a celebration. I always use my favorite plate, the one with little blue flowers on it.

For a real treat, top your waffle with a dollop of whipped cream. A sprinkle of extra cinnamon on top looks so pretty. Crispy bacon on the side is a perfect salty match for the sweet syrup.

To drink, a tall glass of cold milk is my go-to. For the grown-ups, a hot coffee with a dash of cream is just right. It all goes together so nicely. Which would you choose tonight?

Keeping Your Pumpkin Waffles Perfect

Let’s talk about keeping these waffles tasty for later. Cool them completely on a wire rack first. This stops them from getting soggy.

Then you can stack them in the fridge for three days. I like to put parchment paper between each one. For the freezer, wrap them tightly in plastic wrap.

They will keep for a month in the freezer. I once put warm waffles in a bag. They turned into a sticky mess. I learned my lesson.

Reheating is simple. Use your toaster or a warm oven. This brings back their lovely crispness.

Batch cooking saves your morning. It means a special breakfast is always ready. This matters on busy school days. Have you ever tried storing it this way? Share below!

Simple Fixes for Waffle Troubles

Sometimes waffles can stick to the iron. Make sure you grease it well with oil or spray. I remember when my first waffle tore in half. It was a sad sight.

If your waffles are not fluffy, check your baking powder. It must be fresh. Old powder will not make them rise.

Getting the egg whites stiff is key. Do not skip this step. It adds air for a light texture. This matters for that perfect bite.

Fixing small problems builds your cooking confidence. You learn what works each time. Soon, you will be a waffle expert. Which of these problems have you run into before?

Your Pumpkin Waffle Questions Answered

Q: Can I make these gluten-free?

A: Yes. Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make the batter ahead?

A: I do not recommend it. The batter is best used right away.

Q: What if I don’t have evaporated milk?

A: You can use regular milk for the syrup. The syrup will be a bit thinner.

Q: Can I double the recipe?

A: Absolutely. It is great for feeding a big, hungry family.

Q: Any extra tips?

A: A little sprinkle of pecans on top is wonderful. Fun fact: The spices in this recipe are the same ones in pumpkin pie! Which tip will you try first?

A Note From My Kitchen to Yours

I hope you love making these pumpkin waffles. They always make my kitchen smell like fall. It is one of my favorite smells.

I would be so happy to see your creations. Share a picture of your breakfast plate. It makes my day to see your cooking. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.