Pumpkin Cinnamon Waffles

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Published: January 5, 2019

The ultimate autumn breakfast, or dinner! Delicious in every way these are spiced, rich and fluffy all at the same time. Add some chicken and waffles are hearty for a full meal. They leave you wanting more, yet so satisfied – not overly stuffed. Using a creamy olive oil such as Arbequina or Hojiblanca is my favourite here, the fruity creamy notes of the olive oils compliment the sweetness of the pumpkin and create a lovely balance of flavour.

Pumpkin Cinnamon Waffles

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4 people


  • 1 egg plus 3 egg whites
  • 2 cups Flour All Purpose
  • 3 tbsp white sugar
  • 2 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • ½ tsp sea salt
  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 3 tbsp Olive Oil


  • Preheat your waffle iron to manufactures instructions. 
  • In the bowl of a stand mixer, whip 3 egg whites until stiff peaks form, about 4-5 minutes. Set aside.
  • Combine dry ingredients in a large mixing bowl and whisk together. Make a well in the dry ingredients and pour in milk, pumpkin, olive oil, egg and vinegar. Using a fork, gently beat the wet ingredients to combine then start to incorporate the dry. Once the wet and dry ingredients are fully combined, gently fold in egg whites with a spatula, careful not to mix too hard as it will deflate your egg whites.
  • Brush both sides of the waffle iron with a little olive oil, then add 1/4 cup to 1/3 cup of batter to the iron, or the manufacture suggests. Cook waffles as per the iron’s manufacturer instructions, usually 3-4 minutes cooking time. These might take a bit longer to brown as they are already deeply coloured from the pumpkin. When they are crisp on the outside, they are done. 
  • Serve warm with whipping cream, maple syrup, or fried chicken! 
Keyword Breakfast, Brunch, Fall, Pumpkin, Waffles
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