It’s pumpkin week here at Real Mom Kitchen! I look forward to this week EVERY SINGLE YEAR. I now have 49 delicious pumpkin recipes because of it. And now, I have 4 more recipes to add to the collection making my total 54 after this pumpkin week is over. To start of this week, I have a recipe for yeasted pumpkin waffles.

I happen to have six other pumpkin waffle recipes. However, this is the first one that includes yeast. A yeasted waffle can be made the night before and let it rise in the fridge overnight. Alternatively, you can let it rise for an hour at room temperature and use it right then.

The addition of yeast produces not only a depth of flavor, but a huge amount of rise to make the batter lighter and more tender inside. The pumpkin itself also adds tenderness to the waffle. Of course, it includes those fall flavors of cinnamon and nutmeg.

Top these yeasted pumpkin waffles with maple syrup. Buttermilk syrup or spiced buttermilk syrup are other fantastic options for drizzling on these waffles.

Ingredients to Make Yeasted Pumpkin Waffles

• MILK
• SUGAR
• ACTIVE DRY YEAST
• PUMPKIN PUREE
• BUTTER
• VANILLA EXTRACT
• LARGE EGGS
• SALT
• ALL-PURPOSE FLOUR
• CINNAMON
• NUTMEG

How to Make Yeasted Pumpkin Waffles Recipe

To make these yeasted pumpkin waffles, start by combining warm milk, sugar, and yeast in a bowl, allowing the mixture to sit for 10 minutes until the yeast activates. In a separate large mixing bowl, whisk together the pumpkin puree, melted butter, vanilla, and eggs.

Once the wet ingredients are well combined, stir in the remaining dry ingredients, blending everything together smoothly. Cover the bowl with plastic wrap and let the batter rise for 1 hour, or refrigerate it overnight if preparing in advance.

When you’re ready to make the waffles, preheat your waffle iron and give the batter a quick stir. Brush the waffle iron with melted butter and pour in the batter according to your waffle maker’s instructions (typically 1 cup per waffle). Cook until golden brown and crispy. Serve with butter and syrup for a cozy fall breakfast. Makes 3-6 waffles, depending on the size of your waffle iron.

Frequently Asked Questions

Can I prepare the batter ahead of time?
Yes, you can prepare the batter the night before and refrigerate it overnight. The yeast will rise slowly in the fridge, and you can cook the waffles fresh the next morning. Just give the batter a quick stir before using it.

What type of yeast should I use for these waffles?
For yeasted pumpkin waffles, you should use active dry yeast. Dissolve it in warm milk and sugar, allowing it to sit for 10 minutes to activate before mixing it with the rest of the ingredients.

Can I freeze these waffles?
Yes, yeasted pumpkin waffles freeze well. Let them cool completely, then store them in an airtight container or freezer bag. You can reheat them in a toaster or oven for a quick breakfast.

Do I need a special waffle maker for this recipe?
No special waffle maker is needed; any standard waffle iron will work. Just adjust the batter amount to suit your waffle maker’s size, and cook according to the manufacturer’s instructions.

What toppings go best with pumpkin waffles?
Traditional toppings like butter and syrup work well, but you can also try whipped cream, caramel sauce, candied pecans, or a sprinkle of cinnamon sugar for extra flavor.

FOR MORE RECIPES LIKE THIS, TRY:

• Pumpkin Chocolate Chip Waffles
• Toasty Pumpkin Waffles with Maple Cranberry Butter
• Pumpkin Belgian Waffles
• Pumpkin Waffles with Orange Walnut Butter

This recipe is adapted from Lauren’s Latest.