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Pumpkin Waffles

Here is a recipe I found quite by accident.  It is pumpkin waffles.  Yes, I know it’s more of a seasonal thing to have pumpkin waffles, but I say pumpkin is one of those things you could and should have year round.

The site Bread and Breakfast Inns has a lot of recipes and links to Bed and Breakfasts around the country.  This particular recipe I changed a little.  I did not make the Maple flavored whipped cream, but instead served it with real Maple Syrup and Whipped cream from the can.  I like easy! Plus I have kids who have no patience when it comes to waiting for their food.  This is especially my husband’s favorite way to make Waffles.  One recipe was not enough for my family of 5 I made 1 1/2 times the amount and that is what is listed here.

Pumpkin Waffles -( adapted from

Serves 6-8

Combine dry ingredients:

  • 3 cups flour
  • 1/4 + 1/8 tsp ground cloves
  • 1/4 + 1/8 cup sugar
  • 6 tsp. baking powder
  • 1 1/2 tsp salt
  • 1 1/2 tsp. cinnamon
  • 1 1/2 tsp. ginger


  • 2 1/4 cups milk
  • 1 1/2 cups pumpkin puree (from can is fine)
  • 6 egg yolks (reserve egg whites)
  • 1 1/2 cups melted butter
  • 1 1/2 tsp vanilla

Beat until stiff:

  • 6 egg whites


  1. Preheat waffle iron.
  2. Combine dry ingredients. Combine wet ingredients.  Combine dry ingredients with wet ingredients and mix together until combines.
  3. Beat egg whites until stiff and gently fold into the waffle batter.  It should be nice and light and airy.
  4. Bake Waffles in waffle iron.  Serve with warm Maple Syrup and whipped cream if desired.

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