Pumpkin waffles

These pumpkin waffles are a delicious breakfast perfect for an autumn morning. Pumpkin and cinnamon is an ultimate autumn combination.

45 minutes 6 people Breakfast
Pumpkin waffles


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  • 250 gram pumpkin
  • 6 tablespoons (light) brown sugar
  • 3 eggs
  • 300 gram all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • pinch of salt
  • 100 ml full fat milk
  • 4 tablespoons melted butter
Pumpkin waffles ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • vegetable peeler
  • 2 spoons
  • medium-sized pan
  • fine sieve
  • optional: blender or immersion blender
  • standmixer
  • small saucepan
  • waffle iron
  • fork
  • cooling rack


45 minutes 6 people Breakfast

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Preparation -- 30 minutes

Start with a pumpkin puree. Peel the pumpkin, remove the seeds and chop into chunks. Cook them in water until they're completely soft, the exact time depends on the size of the pumpkin chunks.

Drain them and create a smooth puree, you can use a blender or rub them through a fine sieve with a spoon. Let the puree cool off a bit and meanwhile melt the butter, you can use a small saucepan or microwave to do this.

Combine pumpkin puree with caster sugar, eggs and milk until in the standmixer and mix until you've reached a smooth mixture. Gradually add flour along with cinnamon, baking powder and salt.

Add the melted butter and combine until you've reached a smooth batter again. 

Pumpkin waffles
Pumpkin waffles

Finishing the pumpkin waffles -- 15 minutes

Heat the waffle iron and use a brush or paper kitchen towel to coat the iron with a bit of butter. Add a bit of batter in the middle of the iron using 2 spoons and close the iron.

Bake them in a few minutes, exact time depends on the iron you're using. Use a fork to transfer them to a cooling rack and repeat until all the batter has been used.

You can now serve these waffles warm, lukewarm and cold. Delicious with some whipped cream, enjoy!

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