Pumpkin Cinnamon Waffles

Pumpkin Cinnamon Waffles Recipe

Pumpkin Cinnamon Waffles

In our house we love waffles on the weekend. They are also good as leftovers during the week. You can quickly pop one in the toaster and you are having a better than usual weekday morning.

This is a new recipe that I have tried. I adapted it from “The No Time To Cook” book, which I can highly recommend for its creative, tasty recipes and a fun presentation. As you know I have to change every recipe I make, so here is my version of it and I really like it.


1 1/4 cup all purpose flour

2 tsp baking powder

1/3 light brown sugar

2 tsp ground cinnamon*

2 large eggs

1 1/4 cup buttermilk or regular milk

1 tsp vanilla extract or 2 Tbsp Vanilla sugar

4 Tbsp butter ( melted and cooled)

5 1/2 oz (150g) canned pumpkin puree

*This amount of cinnamon will make them taste strongly of cinnamon, so adjust to taste.

In a large bowl combine all the dry ingredients, taking care that all the sugar clumps are gone. Carefully pour the buttermilk, eggs and butter on top of the flour mixture. ( I really like the flavour that buttermilk adds to baked goods, but you can always substitute with regular milk).

Using a whisk, break the eggs and slowly combine the ingredients by going from the surface slowly to the bottom, adding more and more of the flour mixture to the wet ingredients. (This is the method for people that don’t like to wash too many dishes. It works.) Once you have a smooth dough, you add the pumpkin puree.

Heat the waffle iron to a medium temperature and bake each waffle for 2 1/2 minutes. Depending on your iron this recipe makes about 10 to 12 waffles.

Serve with maple syrup and apple sauce.