Pumpkin Waffles with Spiced Whipped Cream
Before preparing turn on your waffle iron so it is hot before you pour on your batter.
Have your flour, brown sugar, canned pumpkin, milk, eggs, salt, butter, baking soda and pumpkin spice mix (you can buy already spiced pumpkin-it is very good too)
Then add your liquid ingredients… pumpkin, eggs, butter, milk
Make sure your iron is very hot, spray with Pam and ladle about 1/4 cup of your batter onto the iron. I would rather you have too little than too much so try not to over pour-you will have soft waffles.
I soooo wish you could smell the aroma these waffles made while cooking… steam was coming out of the iron ahhhh! Top with warm maple syrup, butter, spiced whipped cream and nuts of your liking. Enjoy this special breakfast. Remember, these waffles can be frozen and easily thawed -you can also save batter for the next morning for fresh waffles.
Making whipped cream: 1 pint of whipping cream, 1/4 cup sugar and 1 Tbsp of pumpkin pie spice and of course a mixer!
Pour the entire pint of whipping cream in a mixing bowl
…and pumpkin spices
Now add “air” to it by beating on high speed with your mixer. I am not one for name brands, but I have to tell you that Kitchen Aid makes a awesome hand held mixer.
After you have gotten a dense consistency, you may add your sugar
Beat in the whipped cream – just waiting for a finger dive!
Pumpkin Waffles with Spiced Whipped Cream
Waffle Batter
2 ½ cups flour
4 tsp baking powder
1 Tbsp pumpkin pie spice
½ tsp salt
¼ cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs
¼ cup melted butter
Spiced Whipped Cream
1 pint whipping cream
¼ cup sugar
1 Tbsp pumpkin spice
Preheat waffle iron.
Make your whipped cream first by beating just the whipping cream until stiffens. Beat in ¼ cup of sugar and 1 Tbsp of pumpkin spice at very end. Store in refrigerator.
To make waffles add all dry ingredients (flour, baking powder, spice, salt, brown sugar) and mix. Then, add your wet ingredients (pumpkin, milk, eggs, butter). Mix well.
Spray waffle iron well with “Pam” and add about ¼ cup of batter. Close down lid and let steam/cook until crisp. Serve off the iron with warm maple syrup, butter, spiced whipped cream and nuts if desired.
* Tip – Add spiced whipped cream to your coffee to replace your typical cream, it is delicious!
Enjoy!
*Janelle is a woman who is dependent upon Jesus, a mom, a Licensed Professional Counselor, and an advocate for meal ministry. You can find her displaying step-by-step photos of her recipes, giving devotionals, and sharing meal ministry stories on her blog. You can follow Janelle’s blog at ComfyInTheKitchen.com.
Oooh, these sound delicious! We really got into making pumpkin muffins last year (and I'll be making more soon….my husband devours them!). But these waffles would be the perfect way to kick off Fall weekends!
You're pictures and descriptions were so real that I think I can even smell them! Yum! I've got this one bookmarked for the weekend!
Mmmm! I wish I had some right now! 🙂 Thanks for sharing.
Thank you for posting this! I used to make a pancake version of this and it was delicious. I had forgotten all about them. Guess what we will be having for breakfast after my next shopping trip to the grocery store.
Thanks!
Oh my I bet you could eat these for dessert too!
Can't wait to try these!! Thank you for posting!
I have been looking for something new to add to my breakfast recipes! I am also putting together a recipe book for my best friends for Christmas. This recipe is going to be a great addition! I am running out to the store to get pumpkin tonight! Thanks!
Looks wonderful! My kids love pancakes so I might tweak this recipe for pancakes. I really appreciate the recipe for the homemade whip cream (spiced "to boot"!). I almost can't wait to try it!
I've actually made Pumpkin-Molasses french toast (my concoction) and I figured out how to make a simple homemade carmel macchiato. Both are found at my blog…I'm thinking this whip cream of yours might be delish on my carmel macchiato here
http://www.halloffamemoms.com/2009/10/make-your-own-version-of-starbucks-carmel-macchiato/
Hi Courtney! i am new here…following your blog now, and also on facebook! You are an incredible encouragement to all women…it has been a blessing to look at past posts and videos! We are all in this together and everyone is needed and so vital!!! Be blessed in all you do my sister!!
blessings to you and yours,
Mindy
Holy Cow!! Those look amazing~and REAL whipped cream, too!! I'll have to try these one day soon. Thanks for sharing!
This is great 🙂 I have a suggestion when it comes to the recipes . . .anyway you can add the "print" feature so that we can just print the recipe without having to highlight it, paste it or jot it down? Other recipe blogs I go to use that feature and it is nice (it goes into a google document) Just an idea – having to copy and paste a recipe won't keep me from using it, don't worry 🙂 Thanks for all of your great work on giving us some yummy things to try!
Do you know how you would adjust to make this for pancakes? I don't have a waffle iron 🙁 but would love to try it if it could be adjusted. Thanks!
Ladies, May God bless your families this autumn-or whatever season you may be in! haha. This is a recipe I love and my family loves too (double yea!) We will see what we can do about getting a print button, thank you for that suggestion! Iron sharpens Iron girls! Can't wait to hear how your waffles turn out! If making pancakes with this recipe, the only suggestion I would have is to let the batter sit in the refrigerator for about an hour to thicken-they will be wonderful. Cooking for the King! ~Janelle
Janelle,
You did an amazing job with this one! I am not a big pumpkin fan and it had my mouth watering!
We don't have a waffle iron yet but I am thinking that we will have to try this as pancakes one weekend in October! Thanks for the great recipe!!!
yum! I wonder if the batter would work well as a pancake too? I think I will have to try, my husband loves pumpkin. thanks!
I gave you The Versatile Blogger Award today. Check out my blog!
Mary Joy, what a sweet thing to say! Thanks again ladies-hope you and your families enjoy, that is what it is all about 🙂 Yes to the pancakes, but chill for an hour or so..even overnight (great idea if you want to make them during busy mornings)
I definitely want to try this recipe for pancakes (we don't have a waffle iron) so I'll adapt it a bit, and do what you suggested Janelle – and put it in the frige for awhile! Thanks for sharing!
These look absolutely scrumptious and cozy for a cool, crisp, fall day! I'm thinking I need to bring out the waffle iron this weekend.:)
I am also interested in how it could be adjusted for pancakes. Just add more milk? 1 less egg?
Janelle, that looks delicious! Great recipe for this time of year!
We made this for breakfast on Saturday and they were a hit! Everyone loved them! Thanks for sharing 😉
Just tried out the recipe! After doing my pumpkin from the scratch and replacing pumpkin pie spices with just cinnamon and ginger – I got lovely waffels! Guess what – they don't sell canned pumpkin and pumpkin pie spice here in Germany…
Katja- WOW! They don't sell these ingredients in Germany?! Thanks for going the extra mile to make them…so glad you enjoyed! Nicole, awesome to hear your family got to try these out! It is a blessing to know other wives are serving their families in this way. Blessings to you! Janelle
I am planning on making these Wednesday before we need to go to church. They sound so yummy. Do you know what size the pumpkin is? I have some canned pumpkin I got at Sam's Club and they are rather large cans. I thought I could spoon out the right amount.
Thanks!! Can't wait to try them.
I made these this morning before church! HUGE hit with the family, I couldn't keep them coming fast enough!
I didn't use pumpkin pie spice–just cinnamon, ginger & clove (which is what I would use in a pie) oh and I'm actually out of regular flour so I had to use bread flour! Oh well, they were YUMMY!!!! Thx for sharing and keep em coming!!!!
Oh my gosh! These look so great! As soon as I can get pumpkin I am going to make these!!! Especially now since it is so crispy outside.
Thanks Hope! So happy you and your family liked them! You are an amazing cook, so I hear! I bet anything you make tastes wonderful..I'd like a piece of pizza please?! lol. That is my weakness!
Jess- use 1 cup of your canned pumpkin. Enjoy!
Oh wow, those waffles look amazing! I love waffles and pumpkin so this looks like a winner to me! Thanks for sharing 🙂
Hi, Courtney! First of all, I am really enjoying your blog and learning from it – thank you!
Secondly, thanks for the great waffle recipe. I made it for my family on Saturday (leftovers on Sunday, then whipped cream in coffee per your suggestion) and it was true culinary nirvana. Thank you!!
(One note on your your directions – it's okay to add the sugar/spices at the beginning of whipping the cream rather than waiting till soft peaks – that step is only necessary when whipping egg whites.)
We also did the Hawaiian meatloaf when you posted that, and it was great. Please keep the recipes coming – and the great articles!
Diana
Hi, Courtney! This morning as I made your pumpkin waffles, I wanted to jump back and tell you that we are still enjoying this recipe (five years later!) – it has become an annual autumn treat. Thanks so much again!!
Diana
this sounds like a delicious fall treat
Those look great! I'll have to try them 🙂
I'd love for you to stop by What's Cooking Wednesday each week to share a great recipe!! Hope to see you there!
http://thekingscourt4.blogspot.com/
I made this recipe tonight and it was SOOOO good! My husband LOVED them 🙂 This recipe makes a lot of batter so I think next time, I will cut it in half for my little family (just two adults and two under two!) Eventually, as my boys grow I know they will eat up a full batch 🙂 This is a make again recipe for sure!!
Hi Janelle! Pumpkins are popular here for only about 10 years now. But at least now you get all the different kinds… I would love to translate your recipe and post it on my (German) Blog. Would that be ok? And one more question: What different spices is the pumpkin pie spice made of? I took cinnamon and ginger – have I at least been close??? It was yummy though! Thank you so much for your help! Katja
Katja- I would be honored if you passed the recipe on! Excellent! Pumpkin Spice is a mix of cinnamon, ginger, allspice and nutmeg. But, I really like that you altered it on your own- that is what I encourage others to do. So many times we don't have the exact ingredients and a good recipe gets thrown out! Awesome job! @ Jackie- so glad to hear you enjoyed them!
I made these gluten free, just switched my gluten free flour blend for the regular flour and added some guar gum and they turned out perfect. The children loved them, this recipe is going in our make it again file. Thank you.
Martine, I am so glad it was easy to change to gluten free! Thanks for that update- I will send that recommendation on to a friend of mine!
Blessings, Janelle
So I just told my family that I am making these for breakfast tomorrow and realized that I am out of flour! I have plenty of pancake/waffle mix. Do you think I can add the pumpkin and spices to the mix???