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+ servings

Overnight Pumpkin Waffles

These homemade fluffy pumpkin waffles contain yeast and rise in the fridge overnight.
Course Breakfast
Cuisine American
Keyword pumpkin, waffles
Prep Time 15 minutes
Cook Time 20 minutes
Overnight Rest Time for the Batter 8 hours
Total Time 8 hours 35 minutes
Servings 8 waffles


  • 2 cups white whole wheat flour
  • 2 ¼ teaspoons dry yeast
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 2 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup fresh pumpkin puree
  • 1 ½ cups milk
  • 4 tablespoons butter melted
  • 4 eggs separated


  • Combine flour, yeast, cinnamon, ginger, nutmeg, sugar, and salt in a large mixing bowl. Measure out 1 ½ cups of milk. Add to that the pumpkin puree, melted butter, and egg yolks and mix to combine.
  • In a separate bowl, place the egg whites. Beat with a mixer until the whites form stiff peaks.
  • Add the liquid mixture to the dry mixture. Mix together until the ingredients are just combined. Do not over mix.
  • Gently fold in the whipped egg whites.
  • Cover and place in the fridge for 8 hours or overnight.
  • Set your waffle iron to it's highest setting. Rub the waffle iron with butter (before each waffle).
  • Ladle in about ⅓ cup of the batter and cook for about 2 to 4 minutes or until golden brown. Should make about 8 waffles depending on the size of your waffle iron,


To make the waffles right away (without yeast)
Use 4 teaspoons of baking powder instead of the yeast. Make the batter just as instructed and cook it right away instead of putting it in the fridge.