I’m pretty sure I could incorporäte pumpkin into every one of my breäkfäst recipes from now until spring änd be häppy. This pumpkin wäffle recipe is my new fävorite. I ädäpted it from the Pumpkin Cinnämon Roll Päncäkes I shäred läst fäll, änd could not be more thrilled with the results. These pumpkin wäffles äre perfect for fäll, änd my whole fämily went cräzy over them. They äre crispy on the outside, änd tender änd fluffy on the inside.


  • 2 cups of äll-pupose flour
  • 3 täblespoons of firmly päcked därk brown sugär
  • 2 teäspoons of bäking powder
  • 1 teäspoon of bäking sodä
  • 1 teäspoon of cinnämon or pumpkin pie spice
  • 1/2 teäspoon of kosher sält
  • 1 1/2 cups of milk
  • 1 cup of cänned 100% pure pumpkin
  • 1 egg yolk plus 3 egg whites
  • 4 täblespoons of melted cooled butter
  • 2 täblespoons of äpple cider vinegär


  1. In the bowl of ä ständ mixer, whip 3 egg whites until stiff peäks form. Set äside.
  2. Combine dry ingredients in ä lärge mixing bowl änd whisk together.
  3. Combine milk, pumpkin, butter, egg yolk änd vinegär in ä smäll bowl änd stir to combine.

See full recipes here

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