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Pumpkin Overnight Waffles

Two Stars Guiding Stars
  • Servings:

    8 (145 g) as an appetizer
  • Prep Time:

    60 minutes
  • Cook Time:

    720 minutes


Yeasted waffles require a little forethought, but they're simple to make and the gorgeous bready flavor and light texture make them entirely worth the prep time. This recipe makes a batch large enough to feed a crowd for Sunday brunch. If you're cooking for one or two, make the whole batch anyway and freeze the leftovers: they reheat gorgeously in a toaster. 
2 2/3 cups whole wheat flour
2 1/4 tsp. (1 packet) yeast
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 cup canola oil
2 Tbsp. brown sugar
1 3/4 cups skim milk
3 eggs
2 tsp. vanilla
3/4 cup canned pumpkin
Pumpkin Overnight Waffles


1. Whisk together dry ingredients.
2. In a saucepan over medium heat, heat oil, brown sugar, and milk until sugar is melted and little bubbles are starting to form around the edge of the pan.
3. Pour milk mix into the dry ingredients. Using a mixer, beat on low speed until well combined. Add eggs, vanilla and pumpkin and beat for 2-3 minutes.
4. Cover bowl and refrigerate overnight (8-12 hours).
5. Cook waffles as recommended by your waffle maker until golden brown.


Nutritional Facts
Servings 8 (145 g)
Base Nutrients
Calories 264 kcal (13%)
Calories from Fat 88 kcal (0%)
Total Fat 10 g (15%)
Saturated Fat 1 g (7%)
Cholesterol 63 mg (21%)
Sodium 195 mg (8%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 5 g (22%)
Protein 10 g (17%)
Vitamin A n/a
Vitamin C 1 mg (1%)
Calcium 101 mg (8%)
Iron 2 mg (12%)