Save to Pinterest Fluffy pumpkin-spiced waffles layered with creamy ricotta and a drizzle of maple syrup make every chilly autumn morning feel extra special. This recipe is my solution for cozy brunch gatherings and lazy weekend mornings when I crave something both comforting and just a little bit fancy.
The first time I made these was for an October brunch with friends. Everyone went back for seconds and asked for the recipe by midday. Now it is part of our weekend tradition when pumpkins are in season.
Ingredients
- All purpose flour: gives the waffles their structure so look for flour that feels light and fresh
- Brown sugar: adds gentle sweetness and a hint of molasses flavor
- Baking powder and baking soda: help the waffles rise and become tender so check that your leaveners are fresh for the best lift
- Salt: balances sweetness and sharpens all the fall spices
- Ground cinnamon, ginger, nutmeg and cloves: create perfect autumn warmth so use the freshest you can find for maximum aroma
- Whole milk: brings richness and moisture to the batter
- Pumpkin puree: lends earthy sweetness and keeps the waffles super fluffy choose pure canned pumpkin not pie filling for best results
- Large eggs: bind everything together for tender crisp waffles
- Melted unsalted butter: adds buttery flavor and allows for golden crisp edges
- Vanilla extract: rounds out the flavor with a cozy note opt for pure vanilla if you can
- Ricotta cheese: forms the creamy heart of each layer so use full fat fresh ricotta for the smoothest texture
- Honey or maple syrup: sweetens the ricotta filling adding extra autumn flavor
- Orange zest (optional): brightens everything with a subtle citrus lift
- Maple syrup: for serving is classic with pumpkin waffles and choose real maple if possible for best flavor
- Toasted pecans or walnuts: add welcome crunch and are best when freshly toasted
- Powdered sugar: for dusting makes the stacks extra pretty though optional
Instructions
- Preheat the Waffle Iron:
- Heat your waffle iron fully before starting. A well-preheated iron ensures even golden color and crisp edges on every waffle.
- Mix the Dry Ingredients:
- In a large bowl combine flour brown sugar baking powder baking soda salt cinnamon ginger nutmeg and cloves. Whisk until everything looks uniform and the spices are evenly distributed.
- Combine the Wet Ingredients:
- In a separate mixing bowl whisk together the milk pumpkin puree eggs melted butter and vanilla extract until everything is smoothly blended and the color is even.
- Bring Wet and Dry Together:
- Pour the wet ingredients into the dry mixture. Stir gently with a spatula just until the last streaks of flour disappear. Do not overmix or the waffles will be tough not fluffy.
- Cook the Waffles:
- Lightly grease your preheated waffle iron. Scoop enough batter to just cover the waffle grid do not overfill. Close and cook until each waffle is golden and crisp usually four to five minutes depending on your iron. Carefully lift and set aside. Repeat with the remaining batter.
- Mix the Ricotta Layer:
- In a small bowl combine ricotta cheese honey or maple syrup vanilla and orange zest if using. Stir until creamy and smooth.
- Assemble the Stacks:
- Place a waffle on each plate. Spread a generous spoonful of the ricotta mixture across the surface. Stack another waffle on top and repeat layering until you have used all. Finish with a final dollop of ricotta.
- Finish and Serve:
- Drizzle with maple syrup sprinkle with toasted nuts or dust with powdered sugar if you like. Serve immediately while warm and fluffy.
Save to Pinterest Every fall I look forward to the scent of pumpkin spice mingling with sweet ricotta in my kitchen. I especially love swirling orange zest into the ricotta which adds a little sunshine to each bite.
Storage Tips
Let leftover waffles cool completely before refrigerating. Stack between wax paper and store in an airtight container for up to three days. You can freeze cooked waffles. Layer with parchment and store flat in freezer bags. Reheat in the toaster or oven for best results. Store ricotta mixture separately and only assemble right before serving so everything stays creamy and fresh.
Ingredient Substitutions
Mascarpone can easily replace ricotta for a richer cream layer with an ultra smooth mouthfeel. Swap in coconut oil for butter if you want dairy free waffles but keep the ricotta filling if you are able. If you do not have pumpkin puree try using well drained mashed sweet potato for a similar earthy sweetness.
Serving Suggestions
These stacks pair perfectly with hot spiced chai or a cinnamon latte for a true autumn brunch. A handful of fresh berries or pomegranate seeds scattered on top adds brightness and color. For dessert turn stacks into a sundae with a scoop of vanilla ice cream instead of ricotta.
Cultural and Seasonal Inspiration
Pumpkin waffles are a classic in American fall fare and stacking them with ricotta was inspired by Italian desserts. This brings together two of my favorite flavor traditions and makes a brunch centerpiece to remember. Autumn is the best time to make this recipe when pumpkins and citrus are both at their peak freshness.
Seasonal Adaptations
Use fresh roasted pumpkin if available for deeper flavor Try adding diced apple to the batter for extra texture Enjoy with spiced whipped cream instead of ricotta for a twist
Success Stories
My neighbor started making these with her kids every October weekend. They love mixing the batter and pouring the syrup and she tells me it is the one recipe they look forward to most all season. Once I brought a double batch to our Friendsgiving brunch and not a crumb was left by noon.
Freezer Meal Conversion
Prepare and cook the waffles as directed. Let them cool completely before packing in airtight freezer containers with pieces of parchment between each waffle. Ricotta filling can be made in advance and stored separately in the fridge. When ready to enjoy simply toast or bake the waffles straight from frozen then assemble with ricotta and toppings for a speedy homemade breakfast.
Save to Pinterest Indulge in these pumpkin waffle stacks for a cozy brunch or breakfast treat. Each bite brings comforting spice and creamy ricotta for an unforgettable seasonal morning.
Recipe FAQs
- → Can I use store-bought waffle mix?
Yes, you can use a plain waffle mix. Just add pumpkin puree and spices for flavor.
- → What can I substitute for ricotta cheese?
Mascarpone or whipped cream cheese offers similar texture and complements the flavors well.
- → Are these suitable for freezing?
Waffles can be frozen after cooking. Reheat in a toaster; add ricotta and toppings before serving.
- → Can this be made gluten-free?
Use a gluten-free flour blend instead of all-purpose flour to make these stacks gluten-free.
- → Which nuts go best with these waffles?
Chopped toasted pecans or walnuts pair well, adding crunch and nutty flavor.
- → What's a good beverage pairing?
Hot spiced chai or fresh cappuccino enhances the fall flavors and rich textures of the dish.