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Crispy Pumpkin Waffles with Pumpkin Syrup

A crisp, pumpkin-flavored exterior with a soft, light inside make these the perfect waffles to eat this fall. Top it with some hot pumpkin syrup and you have yourself a little piece of fall on a plate.
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 10 waffles

Ingredients
  

Crispy Pumpkin Waffles

  • 1 1/2 cups all purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice see recipe notes for substitution
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup pumpkin puree canned pumpkin works best (not pumpkin pie mix)
  • 6 Tablespoons unsalted butter melted
  • 1/3 cup vegetable oil coconut oil works here too
  • 2 eggs
  • 2/3 cup buttermilk see recipe notes for substitution
  • 1 cup milk

Pumpkin Syrup

  • 1/2 cup maple syrup any favorite kind of syrup will work
  • 1 Tablespoon pumpkin puree
  • 1/4 teaspoon pumpkin pie spice

Instructions
 

  • Plug in waffle iron to preheat.
  • Using a whisk, mix together the flour and cornstarch in a bowl. Add brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Whisk together.
  • To a different bowl (or the same bowl if you don’t like to dirty two bowls like me), add the wet ingredients. Add the pumpkin puree, melted butter, vegetable oil, eggs, buttermilk, milk and vanilla extract.
  • Whisk together until fully combined. If batter is too thick, add a Tablespoon more milk at a time until desired consistency is reached. This batter will be a little bit on the thicker side.
  • Using a measuring cup or ladle, pour about ⅓ – ½ cup of waffle batter onto hot waffle iron. Bake according to the directions on your waffle iron. Ours usually take 2-3 minutes per waffle.
  • While waffles bake, mix up pumpkin syrup. To a small jar add ½ cup syrup, 1 Tablespoon pumpkin puree and a sprinkle of pumpkin pie spice. Heat for 10-20 seconds and mix together with a fork or spoon until smooth.
  • Serve waffles hot, drizzled with pumpkin syrup.

Notes

Buttermilk Substitution: I prefer using buttermilk, but when I don't have it on hand I will often substitute equal parts greek yogurt/milk or sour cream/milk. Mix it together before adding to a recipe. 
Pumpkin Pie Spice Substitution: If you don't have pumpkin pie spice, try substituting: 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves.
Keyword pumpkin, pumpkin waffles