Pumpkin Waffles: Thanksgiving-themed Breakfast Recipe


Waffles are always a hit at breakfast. And dressing them up with pumpkin is a wonderful way to celebrate Thanksgiving. I prepared my usual waffle batter, but this time, I added pumpkin purée, molasses and freshly grated cinnamon and nutmeg. I prepared several batches for tomorrow morning; it will be a great way for the family to start off the day.

In my opinion, a good dusting of powdered sugar and a nice hot cup of chai are all you need to enjoy these waffles. But I’ve reserved a little surprise for the family: I’ll serve the waffles with candied pecans, whipped butter and hot syrup.

1. Info for Pumpkin Waffles: Thanksgiving-themed Breakfast Recipe

  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 20
  • Calories: 530 kcal

2. Ingredients for Pumpkin Waffles: Thanksgiving-themed Breakfast Recipe

  • 1 egg, at room temperature
  • 3 tablespoons granulated sugar
  • 1 vanilla bean
  • 1½ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 1¼ cups whole milk
  • ¼ cup half and half (or milk)
  • 4 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1¼ cups pumpkin purée, canned
  • ¼ cup light brown sugar, tightly packed
  • 1 tablespoon date molasses (or any dark molasses)
  • ½ teaspoon freshly grated cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • powdered sugar, for dusting

3. Directions:

  1. For the vanilla: Using a paring knife, scrape and gather all the grains of the vanilla bean (see tips).
  2. For the dry ingredients: In a bowl, combine the flour, salt and baking powder. Sift all the dry ingredients.
  3. Preheat the waffle iron.
  4. In a deep saucepan, melt 3 tablespoons butter into the milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely. Add the pumpkin purée and vanilla grains; stir well.
  5. In a mixing bowl, whisk the egg with granulated sugar until thickened. Add cinnamon, nutmeg and molasses. In 3 stages, slowly add the flour, the buttered pumpkin milk, half and half and other dry ingredients. Finish with the brown sugar. Using a spatula, mix until the batter is uniform.
  6. Melt the rest of the butter and add olive oil. Mix well.
  7. Grease the waffle iron with the butter/oil mixture. Pour about ½ cup of waffle batter into the center of the waffle maker. Do not overfill or it will spill out the sides. Bake the waffle for about 4 minutes. Cut the waffle in 4 wedges.
  8. Garnish with a dusting of powdered sugar.
  9. Bon appétit!

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