Description
Easy pumpkin waffles made in a blender, perfect for freezing and quick breakfasts.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/2 cup pumpkin puree
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to manufacturer instructions.
- In a blender, combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt. Pulse a few times to mix.
- Add eggs, milk, pumpkin puree, melted butter, and vanilla extract to the blender.
- Blend until the batter is smooth, about 30-60 seconds. Do not overmix.
- Pour batter onto the preheated waffle iron and cook until golden brown and cooked through.
- Repeat with remaining batter.
- Allow waffles to cool completely on a wire rack.
- For freezing, place cooled waffles in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container.
Notes
- To reheat, toast frozen waffles in a toaster or toaster oven until warm.
- These waffles can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
Keywords: pumpkin waffles, blender waffles, freezer waffles, easy breakfast, fall recipes