Pumpkin Cheddar Waffles

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Pumpkin and cheddar share the same batter here, with brown sugar, cinnamon, and ginger alongside the sharp cheese. The recipe uses canned pumpkin puree and buttermilk in the wet ingredients, then cooks the finished batter in a waffle iron according to its instructions.

Watch How to Make It

Sharp white cheddar or sharp regular cheddar both work for this recipe. The cheese is finely shredded before it is added, and the pumpkin puree is whisked with the eggs, buttermilk, and melted butter before meeting the dry ingredients.

Ingredients You'll Need

The dry ingredients are all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Finely shredded sharp white cheddar is stirred into that bowl so the strands are coated in flour before the wet ingredients are added.

For the second bowl, gather two large eggs, buttermilk, canned pumpkin puree, and melted unsalted butter. The recipe calls for one cup each of buttermilk and pumpkin puree, creating the wet component that is whisked smooth before it is stirred into the flour and cheddar.

How To Make It

This batter comes together in two bowls before it goes into the waffle iron. Keep the dry ingredients and wet ingredients separate until each has been mixed as directed, then combine them only until the batter comes together.

In a large bowl, whisk together 1.5 cups all-purpose flour, 3 tablespoons brown sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt. Add 3/4 cup finely shredded sharp white cheddar or sharp regular cheddar, then stir so the cheese strands are coated in the flour.

In a separate bowl, whisk 2 large eggs, 1 cup buttermilk, 1 cup canned pumpkin puree, and 4 tablespoons melted unsalted butter until smooth. Stir the wet ingredients into the dry ingredients and cheddar until just combined.

The batter is ready for the waffle iron once the wet and dry ingredients have been stirred together. Do not continue mixing beyond the point of combining the batter.

Pour the batter into the waffle iron. Cook the waffles according to the instructions for the waffle iron being used.

The cooking time and settings depend on the waffle iron, so follow its directions for each batch. Continue with the remaining batter as needed, using the same waffle iron instructions throughout.

Wrapping Up

These waffles use pumpkin puree, cheddar, and warm spices in one waffle-iron batter.

Recipe created by Xena’s Kitchen for Trust Me Try It.

Pumpkin Cheddar Waffles

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

• 1.5 cup all-purpose flour
• 3 tbsp brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 3/4 cup sharp white cheddar cheese or sharp regular cheddar, finely shredded
• 2 large eggs
• 1 cup buttermilk
• 1 cup canned pumpkin puree
• 4 tbsp unsalted butter, melted

Instructions

• Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt together in a large bowl. Stir in the finely shredded white cheddar so the strands are coated in flour.
• Whisk the eggs, buttermilk, pumpkin puree, and melted butter in a separate bowl until smooth. Stir this into the dry ingredients until just combined.
• Pour batter into waffle iron & cook per instructions of the waffle iron.