Pumpkin Yeasted Waffles

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

Course Breakfast
Cuisine American
Keyword pumpkin waffles, yeasted
Prep Time 20 minutes
Cook Time 15 minutes
Rise Time 1 hour
Servings 4 waffles


  • 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


  1. 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*.

  2. 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.

  3. 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.
  4. *If you do not have a hand mixer, a stand mixer or good blender will do the trick as well.