Pumpkin Waffles
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Pumpkin Waffles are a fall twist on a breakfast classic, combining warming pumpkin spice in a simple waffle batter for a cozy treat! Serve them with a drizzle of maple syrup and dollop of whipped cream with chopped nuts for added flavor and texture!
More recipes right this way! You’ll love my Pumpkin Brownies, Pumpkin Scones with Maple Glaze, Pumpkin Chocolate Chip Muffins, Fluffy Belgian Waffles, Pumpkin Cinnamon Rolls, and Pumpkin French Toast.
Why This Recipe Works
Fall Flavors: Come fall, we have to celebrate the bounty of pumpkin with all things pumpkin spice! Seriously, the flavors of fall are my all time favorite. These pumpkin waffles have all of the things that I love about fall, packed into one easy breakfast recipe.
Family-Friendly: These delicious pumpkin waffles are perfect to make on the weekend, when all of the family can sit down and eat breakfast together! Pumpkin adds extra nutrition and fiber to these waffles, yet no one would know because they are SO yummy! Even the pickiest of eaters are going to love this homemade breakfast.
Ingredients
- Flour: All-purpose flour works well here. For gluten-free pumpkin pancakes, use a gluten-free replacement flour!
- Pumpkin Puree: Make sure to use 100% pumpkin, not pumpkin pie filling!
- Oil: A neutral flavored oil works great. Something like vegetable oil or avocado oil!
Here’s How to Make It
- Preheat & Prep: Preheat the waffle iron and prep it with cooking spray. (not pictured)
- Combine Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. Set aside. (photos 3-4)
- Combine Wet Ingredients & Mix: In another bowl, whisk together the pumpkin puree, buttermilk, eggs, oil and vanilla. Add the wet ingredients to the dry and mix well. (photos 1-2 & 5-6)
- Cook: Cook the waffles according to the instructions on your waffle maker, keeping them warm between batches. Serve & enjoy! (photos 7-8)
Expert Tips
- To keep the waffles warm between batches, place the waffles on a sheet pan lined with a wire rack and pop in a warm oven at 200 F. Then you can serve all of the waffles at once and they will still be warm!
- Serve your fluffy pumpkin waffles with butter, a drizzle of maple syrup, and a dash of cinnamon!
- To make dessert waffles, top them off with a scoop of vanilla ice cream!
- No buttermilk? No problem! You can easily substitute the buttermilk for any kind of milk you have on hand.
Frequently Asked Questions
Because of the pumpkin puree in these waffles, they can turn out softer than classic waffles. Make sure your waffle iron is on medium-high heat, and let them cook a little longer than a normal waffle, in order to ensure those crispy edges!
There are endless ways to enjoy these easy pumpkin waffles! You can eat them as is, with a dusting of powdered sugar. Or, top them off with fresh fruit and a dollop of whipped cream! The pumpkin spice flavors would go amazingly with a drizzle of caramel sauce or maple syrup with a small handful of chopped pecans or walnuts. If waffles are too sweet for breakfast, serve them as a dessert with a scoop of ice cream. Yum!
Store any leftover pumpkin waffles in an airtight container in the refrigerator for up to 3 days. Reheat them in the toaster, toaster oven, air fryer, or oven to make sure they stay crispy! These waffles are also freezer friendly. To freeze, place small sheets of parchment paper between each waffle and freeze in a freezer-safe container. Freeze for up to 3 months. Warm them up as you need them in the oven until heated through, about 10 minutes at 350 F.
More Breakfast Recipes to Try
- Apple Cinnamon French Toast
- Pumpkin Cinnamon Roll Pancakes
- Cinnamon Sugar Biscuit Waffles
- Banana Pancakes
- Pumpkin French Toast
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Pumpkin Waffles
Ingredients
- 1 ¼ cups flour
- 2 tbsp brown sugar, see note
- ½ tbsp pumpkin pie spice, see note
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup pumpkin puree
- 1 cup buttermilk
- 2 eggs
- ¼ cup oil
- ½ tsp vanilla extract
- cooking spray
Instructions
- Preheat the waffle iron and prep it with cooking spray.
- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt, and set aside.
- In another bowl, whisk together the pumpkin puree, buttermilk, eggs, oil, and vanilla. Add the wet ingredients to the dry and mix well.
- Cook the waffles according to the instructions of your waffle maker, keeping them warm between batches.
Notes
- If you don’t plan on serving these waffles with syrup, add an extra 1 tbsp of brown sugar to the batter.
- These waffles are mildly spiced; add up to 1/2 tsp more pumpkin pie spice or cinnamon to the batter to give them a stronger flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the BEST WAFFLES!!! Made them twice now and come out perfect ever time.
So happy to hear you enjoy this recipe!
This is the second time I’ve made these. Come out awesome every time! I love that they’re not super fatty or crispy, I love a nice soft waffle. I also love your Greek Yogurt waffles, I make both regularly! Thanks!
Just made these last night. I added some white chocolate chunks as well as some nutmeg…came out great!