All the flavors of pumpkin pie for breakfast? Yes, please!
When we heard about Pumpkin Pie Waffles, we knew we had to give them a try in the WOT Test Kitchen! And, in typical Women of Today style, we found a way to make them better for you by using coconut palm sugar, eliminating the oil or butter, and swapping whipped cream for Greek yogurt.
This recipe is the perfect combo of sweetness and spice and is perfect for a post-holiday breakfast or your next brunch.
WOT we love about this recipe: It can be made ahead of time, frozen, and then reheated when ready to serve.
Pumpkin Pie Waffles
- waffle maker
- 1 tbsp. coconut palm sugar
- 1½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. pumpkin pie spice
- ½ tsp. cinnamon
- 1 tsp. sea salt
- 15 oz. can of pumpkin puree
- 1-¼ cups buttermilk
- 2 eggs
- 1 tsp. vanilla
- 1-¾ cups all-purpose flour
- plain Greek yogurt
- pure maple syrup
- Preheat your waffle maker.
- In a large mixing bowl, combine all the ingredients except for the flour. Whisk together until well incorporated.
- Add the flour to the batter a little at a time, and blend well.
- Using cooking spray (we used avocado oil cooking spray), lightly spray the top and bottom plates of the waffle iron. Pour in about ½ cup of batter for one waffle, close the lid, and cook for 2-3 minutes or until the steam almost stops.
- Place the waffles into a warm 150-degree oven while you continue to make the waffles.
- Serve with a dollop of plain Greek yogurt and pure maple syrup. If desired, sprinkle with a touch of the pumpkin pie spice.
- *If making ahead of time and freezing. Reheat the waffles by preheating the oven to 350 degrees and placing the waffles on a baking sheet. Heat waffles for approximately 10 minutes or until warmed and slightly crisped.
Photos by Lorianne DeVita