Save It Fluffy pumpkin-spiced waffles layered with creamy ricotta and drizzled with maple syrup—a perfect autumn brunch treat.
The first time I made these waffle stacks, my family was enchanted by the pumpkin aroma wafting through our kitchen. We’ve made them part of our fall weekend routine ever since.
Ingredients
- Waffles: 1 1/2 cups (190 g) all-purpose flour, 2 tbsp brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1 cup (240 ml) whole milk, 1 cup (240 g) pumpkin puree, 2 large eggs, 1/3 cup (80 ml) melted unsalted butter, 1 tsp vanilla extract
- Ricotta Layer: 1 cup (250 g) ricotta cheese, 2 tbsp honey or maple syrup, 1/2 tsp vanilla extract, Zest of 1 orange (optional)
- To Serve: Maple syrup (for drizzling), toasted pecans or walnuts (chopped, optional), powdered sugar (for dusting, optional)
Instructions
- Prep Waffle Iron:
- Preheat your waffle iron according to manufacturer’s instructions.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine Wet Ingredients:
- In another bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla extract until well combined.
- Make Waffle Batter:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix).
- Cook Waffles:
- Lightly grease the waffle iron. Pour enough batter into the iron to just cover the waffle grid. Close and cook until golden brown and crisp. Repeat with remaining batter.
- Prepare Ricotta Layer:
- In a small bowl, mix ricotta cheese, honey (or maple syrup), vanilla extract, and orange zest (if using) until smooth.
- Assemble Waffle Stacks:
- Stack waffles on plates, spreading a generous spoonful of ricotta mixture between each layer. Top with additional ricotta, a drizzle of maple syrup, and a sprinkle of toasted nuts or powdered sugar if desired.
Save It Sharing these stacks piled high on the breakfast table brings out all the smiles and warmth in our home for a cozy fall gathering.
Required Tools
Waffle iron, mixing bowls, whisk, measuring cups and spoons, rubber spatula
Allergen Information
Contains: Milk (dairy), Eggs, Wheat (gluten), Tree nuts (if used as topping). If using store-bought ricotta, check labels for added ingredients or allergens.
Nutritional Information (per serving)
Calories: 430, Total Fat: 19 g, Carbohydrates: 53 g, Protein: 13 g
Save It Your stack of pumpkin ricotta waffles is sure to make any breakfast extra festive. Enjoy the seasonal flavor and creamy layers with every bite!
Recipe FAQs
- → What makes the waffles extra fluffy?
The combination of baking powder, baking soda, and pumpkin puree helps create a light, tender waffle texture.
- → Can I substitute another cheese for ricotta?
Yes, mascarpone is an excellent alternative for a richer, creamier result. Cottage cheese could work for a lighter touch.
- → Which nuts work best as toppings?
Toasted pecans and walnuts both complement the warm spices and creamy ricotta. Use your favorite or mix varieties.
- → How do I prevent waffles from sticking?
Lightly grease the waffle iron before each batch and avoid overmixing the batter to ensure easy release.
- → Can I make the waffles ahead?
Yes, waffles can be made in advance and gently reheated in a toaster or oven before layering with ricotta and toppings.
- → Are there dairy-free options?
Dairy-free alternatives like almond or oat milk, plus non-dairy ricotta, can be used to suit dietary needs.