Pumpkin Yeasted Waffles

4 from 1 vote

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Pumpkin Yeasted Waffles

Let the pumpkin recipes roll! I am sort of in love with yeasted waffles. I first made some yeasted waffles for our big group of family and friends at the beach house over labor day weekend. I used Jessica’s recipe with a few adaptions and they were basically the bomb diggity. Everyone loved them {as far as I could tell} and the smell of melted butter and yeast in the morning was a VERY good thing to wake up to. So was the smell of coffee. I don’t drink coffee, but after working at Starbucks, you come to enjoy the smell. So, yeah. Imagine all of that happening over a long weekend. Talk about never wanting to come home, right?

WHY can’t every weekend was a long weekend? That’s seriously not too much to ask…in my opinion. Which opinion is always right as far as my husband is concerned, right honey? 😉

And funny story, I made the yeasted waffle batter at the beach the night before with this awesome new Platinum yeast from Red Star and my batter overflowed in the fridge! {Did you just have flashbacks of family matters too?….anyone remember that episode with Urkel in Home Ec and the overflowing batter? No? Crickets? Ok…}

A quadruple batch + a small bowl + this insanely powerful yeast = waffle batter river! Luckily, our midnight snacks and escapades helped us realize the problem before all the batter was on the fridge instead of IN the fridge and that crisis was averted.

Moral of the story: youtube a bunch of Urkel clips….they’ll make you laugh and/or make you want to cut your ears off.

Also, use a large bowl. It’s the right thing to do.

Anyways, I came home from that weekend with yeasted waffles on the brain so I made some pumpkin ones. YEAH. Best idea yet. Just as good as the originals, but with a light pumpkin and spice flavors that made me want to never stop eating. {My kind of recipe!}

Crack out your pumpkin, folks! It’s time to make waffles!

I used a stand mixer for my waffle batter because that’s what was easiest for me. If you don’t have a stand mixer, use a hand held mixer or a blender.

Kitchenaid and whisk attachment

Now here lies my secret weapon to extra light and fluffy and yeasty waffles.Platinum baking yeast Mmmm…..

Pumpkin Yeasted Waffle Dough

So basically for this batter, proof the envelope of yeast in some warm milk and sugar. Once that is nice and fluffy, stir in the rest of your ingredients then cover and rise for an hour. This is my before and after. My batter grew more than double in just an hour! I’ve got a girl crush on yeast. I’m weird cool like that..

Pumpkin Yeasted Waffles

Anyways, to make the waffles, you just stir the batter to deflate and pour onto a hot buttered waffle iron. After 2 minutes or so, you’ve got some pretty lookin’ pumpkin waffles!

Pumpkin Yeasted Waffles

Delicious with syrup, nuts and butter! The recipe made 4 large waffles and my family of 3 ate them in 1 sitting. SO SO yummy, guys! If you’ve never had yeasted waffles, give these a whirl! I think you will be pleasantly surprised. 🙂

4 from 1 vote

Pumpkin Yeasted Waffles

Breakfast will be extra special when you make these pumpkin yeasted waffles.

servings 4 waffles
Prep Time 20 mins
Cook Time 15 mins
Total Time 1 hr 35 mins


  • 1 cup lukewarm milk
  • 2 tablespoons sugar
  • 1 envelope active dry yeast such as Red Star Premium;2 1/4 teaspoons
  • 1/2 cup canned pumpkin
  • 3 tablespoons melted butter cooled to luke warm
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • more melted butter for the waffle iron


  • In a large bowl, mix warm milk with sugar and yeast. Stir and set aside to proof, 10 minutes. Once yeast has started to bubble and foam, stir in pumpkin, melted butter, vanilla and eggs with a hand mixer*.
  • Stir in remaining ingredients. Scrape sides and mix again briefly. Cover with plastic wrap and rise 1 hour. At this point, cook waffles or place into fridge overnight.
  • Stir batter and preheat waffle iron. Brush hot iron with melted butter and pour on 1/2-3/4 cup batter, depending on how large your waffle iron is. Close and cook to desired doneness. Serve warm with syrup, butter and walnuts.
  • *If you do not have a hand mixer, a stand mixer or good blender will do the trick as well.


Calories: 359kcal | Carbohydrates: 49g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 427mg | Potassium: 241mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5246IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Keyword: pumpkin waffles, yeasted


Discloser: I was not reimbursed for my opinions of Red Star Platinum Superior Baking Yeast. I tested recipes myself with samples I received and truly fell in love with the stuff. All opinions expressed on my blog are always my own.

Polaroid photo of granola bars

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335 Responses
  1. GiselaB

    Yum!! You’ll have to make these next time we go camping. I’m missing out! 🙁 P.S. Yes, I do remember Urkel (and the snorting!) we always watched before or after Full House. Nostalgia, sigh*