Pumpkin Waffles with Whipped Cinnamon Honey Butter
Servings: 4
Calories: 675kcal
Pumpkin waffles are delicious and the perfect fall breakfast comfort food. The whipped cinnamon honey butter can be made several days in advance. Be sure to serve with warmed pure maple syrup and chopped pecans. It all comes together to make a truly memorable breakfast that you'll want to make time and time again. Especially during the holiday season!
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Equipment
Ingredients
For the Whipped Cinnamon Honey Butter
- ½ cup unsalted butter room temperature
- ¼ cup powdered sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1½ teaspoon ground cinnamon
For the Pumpkin Pancakes
- 2¼ cups all-purpose flour
- ⅓ cup sugar
- 2 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon Kosher salt
- 5 tablespoon unsalted butter cubed and chilled
- 1½ cups whole milk
- ¾ cup pumpkin purée not pumpkin pie filling
- 2 large eggs lightly beaten
- cooking spray if needed (for waffle iron)
- whipped cinnamon honey butter for serving, recipe below
- maple syrup for serving
- 1 cup chopped pecans for serving (optional)
Instructions
Make the Whipped Cinnamon Honey Butter
- Add all of the butter ingredients to a large sturdy bowl. Use a hand mixer to beat until combined and fluffy. Transfer to a bowl and keep at room temperature until ready to serve. You can chill the butter for about 10 minutes before serving to help get a more solid scoop.½ cup unsalted butter, ¼ cup powdered sugar, 1 tablespoon honey, 1 teaspoon vanilla extract, 1½ teaspoon ground cinnamon
Make the Pumpkin Waffles
- Place the flour, sugar, baking powder, cinnamon, ginger, allspice, nutmeg, and salt in your food processor and pulse to combine.2¼ cups all-purpose flour, ⅓ cup sugar, 2 tablespoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon allspice, ¼ teaspoon ground nutmeg, ½ teaspoon Kosher salt
- Add the cubed butter and pulse about 10 more times, until the butter resembles small peas.5 tablespoon unsalted butter
- In a large bowl, whisk together the milk, pumpkin purée, and eggs. Slowly stir in the flour/butter mixture and continue stirring until a batter forms (there will be visible chunks of butter).1½ cups whole milk, ¾ cup pumpkin purée, 2 large eggs
- If your waffle iron is not nonstick, spray it with cooking spray or use a paper towel to apply a little vegetable oil. Preheat the waffle iron to your desired setting.cooking spray
- Ladle enough of the batter over the grid to just fill all of the crevices. Lower the lid and cook until golden brown, 4 to 7 minutes (depending on the size of your waffle iron).
- Serve at once with a dollop of whipped cinnamon honey butter on top, along with warmed maple syrup and chopped pecans, if using.whipped cinnamon honey butter, maple syrup, 1 cup chopped pecans
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
You can use pumpkin pie spice in place of the spices. You'll need 1¾ tsp. We recommend the individual spices, but the pumpkin pie spice is good, too.
The recipe can easily be doubled. Preheat your oven to 225°F, and after you've made each batch of waffles, place them in the oven until ready to serve.
The whipped butter can be made several days in advance. Keep covered on the counter. The waffles can be prepared up to several hours in advance of serving. Reheat them in a 225°F (covered) oven until warm.
Nutrition
Calories: 675kcal | Carbohydrates: 67g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 376mg | Potassium: 1087mg | Fiber: 7g | Sugar: 24g | Vitamin A: 8599IU | Vitamin C: 2mg | Calcium: 455mg | Iron: 6mg