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Preheat your waffle maker according to the manufacturer's instructions.
Sift whole wheat pastry flour, all-purpose flour, cornstarch, baking soda, baking powder, and salt in a bowl.
In another bowl whisk in pumpkin puree, sugar, oil, milk, lemon juice, and vanilla extract until mixed well.
The oil should completely blend in and not float on the side or top.
Make a well in the center of dry ingredients and slowly pour the liquid mixture into it.
Whip with a handheld or electric whisk until smooth and lump-free.
You can even stir it with a spatula until smooth.
Stir or whisk only until combined. Do not overmix or you will get gummy waffles.
Once the waffle iron is hot, pour the batter and spread it evenly to fill the cavities.
As all waffle irons are different, cooking time will be as per the manufacturer’s instructions.
Serve warm with toppings of your choice.
We like it with a dollop of butter and some maple syrup.
You may freeze it for later use.