Freezer-Friendly Pumpkin Waffles: 3-Minute Morning Bliss
Make these easy pumpkin waffles ahead of time and freeze them for a quick breakfast. Perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 waffles 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 3/4 cups milk
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
Instructions
- Preheat your waffle iron.
- In a large bowl, mix flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk milk, pumpkin puree, eggs, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Pour batter onto the hot waffle iron and cook until golden brown.
- Let cool before freezing in an airtight container.
Notes
- Reheat frozen waffles in a toaster for best texture.
- Use pure pumpkin puree, not pumpkin pie filling.
- Double the batch for meal prep.
Nutrition
- Serving Size: 1 waffle
- Calories: 210
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg