pumpkin waffles have crispy edges, a soft fluffy center, and just the right amount of warm spice to make your kitchen smell like a cozy autumn bakery. I first made them on a chilly October morning when I had leftover pumpkin puree in the fridge, and now they're the breakfast my family asks for every weekend once the weather turns cool. They come together in about 25 minutes with pantry staples you probably already have, and the best part? You can make a big batch and freeze them for easy weekday breakfasts.
If you love cozy fall mornings, you might also enjoy Easy Apple Dump Cake recipe
Easy Coconut Cream Pie Bars recipe , or Easy Carrot Cake Muffins recipe for more seasonal breakfast inspiration.
What You'll Love Pumpkin Waffles
They're easy to make. Just two bowls, a whisk, and your waffle maker. No special techniques or hard-to-find ingredients required.
The texture is perfect. Crispy golden edges with a tender, fluffy inside that soaks up maple syrup without getting soggy.
They taste like fall. Warm spices, real pumpkin, and a hint of maple sweetness in every bite.
Great for meal prep. Make a double batch and freeze them for busy mornings. They reheat beautifully in the toaster.
Customizable. Top them with whatever you're craving, from classic maple syrup to yogurt, fresh fruit, or even a dollop of whipped cream.
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Pumpkin Waffles Ingredients
Here's a simple breakdown of what goes into these autumn-spiced pumpkin waffles .
See Recipe Card Below This Post For Ingredients Quantities
- All-purpose flour: Forms the base structure of the pumpkin waffles and helps them hold together. You can swap in Bob's Red Mill 1:1 gluten-free flour if needed.
- Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves gives the pumpkin waffles their signature fall flavor without measuring out multiple spices.
- Ground cinnamon: Adds extra warmth and enhances the pumpkin spice. A little extra cinnamon never hurts.
- Baking powder: Creates lift and helps the pumpkin waffles puff up with airy pockets inside.
- Baking soda: Works with the buttermilk to add extra rise and creates those crispy edges we all love.
- Eggs: Bind everything together and add richness. Make sure they're at room temperature for easier mixing.
- Maple syrup: Sweetens the batter naturally and adds a subtle maple flavor that pairs perfectly with pumpkin.
- Melted unsalted butter: Keeps the pumpkin waffles tender and adds that irresistible buttery taste. Let it cool slightly before adding to the batter.
- Vanilla extract: Rounds out all the flavors and adds a hint of sweetness.
- Fine sea salt: Balances the sweetness and makes all the other flavors pop.
- Pumpkin puree: The star ingredient. Use plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Buttermilk: Creates a tender crumb and adds a slight tang that balances the sweetness. If you don't have buttermilk, you can make your own by adding a tablespoon of lemon juice to regular milk.
- Avocado oil: For greasing the waffle maker. It has a high smoke point and neutral flavor, but melted butter or cooking spray work too.
How to Make Pumpkin Waffles
Prepare dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda until well combined. This ensures the leavening agents and spices are evenly distributed throughout the batter.
Mix wet ingredients: In a large bowl, whisk together the eggs, maple syrup, melted butter, vanilla extract, and fine sea salt until smooth and slightly frothy, about 30 seconds.
Add pumpkin and buttermilk: Stir in the pumpkin puree and buttermilk, whisking until the mixture is fully combined and no streaks of pumpkin remain. The batter will be thick and slightly lumpy, which is exactly what you want.
Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in two batches, stirring gently with a wooden spoon or spatula until just combined after each addition. Don't worry if you see a few small lumps, they'll disappear during cooking. Overmixing can make the pumpkin waffles tough instead of fluffy.
Cook waffles: Preheat your waffle maker according to the manufacturer's instructions, usually about 5 minutes. Brush the top and bottom plates lightly with avocado oil. Pour the batter into the center of the waffle maker, using about ½ to ¾ cup depending on your waffle maker's size. Don't overfill, the batter will spread and expand as it cooks.
Cook and serve: Close the lid and cook for 4 to 5 minutes on medium heat, or follow your waffle maker's specific timing. The waffle is ready when steam stops escaping and the top lifts easily without sticking. Transfer the cooked waffle to a wire rack or plate to keep it crispy while you make the rest.
Repeat: Continue cooking the remaining batter in batches, brushing the waffle maker with a little more oil between each waffle if needed.
Serve: Serve your pumpkin pumpkin waffles warm with maple syrup, a pat of butter, fresh whipped cream, sliced bananas, chopped pecans, or whatever toppings make your heart happy.
Substitutions and Variations
Gluten-free: Use Bob's Red Mill 1:1 gluten-free flour in place of all-purpose flour. The texture will be just as fluffy.
Dairy-free: Replace the buttermilk with a plant-based milk mixed with a tablespoon of apple cider vinegar or lemon juice. Let it sit for 5 minutes to curdle slightly. Use coconut oil instead of butter.
No buttermilk: Mix 1 ½ cups of regular milk with 1 ½ tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Extra spice: Add a pinch of ground ginger or nutmeg if you want a more intense spiced waffle.
Mix-ins: Fold in chocolate chips, chopped pecans, or dried cranberries for extra texture and flavor.
Lighter waffles: Separate the eggs and whip the whites until stiff peaks form, then fold them into the batter at the end for extra airy pumpkin waffles .
Equipment for pumpkin waffles
Waffle maker: Any style works, whether it's a classic square Belgian waffle maker or a round one. Just adjust the batter amount based on your machine's size.
Medium and large bowls: One for dry ingredients, one for wet. Glass or stainless steel bowls work best.
Whisk: For mixing the batter smoothly and incorporating air.
Measuring spoons and cups: Accurate measurements help ensure consistent results every time.
Cooking brush: For applying a thin, even layer of oil to the waffle maker plates.
Storage and Reheating Tips
Keep waffles warm: If you're cooking for a crowd and want to keep the first batch warm while you finish the rest, preheat your oven to 200°F and place the pumpkin waffles in a single layer on a baking sheet. Using a wire rack on top of the baking sheet helps them stay crispy on both sides by allowing air to circulate.
Refrigerator storage: Let the pumpkin waffles cool completely, then store them in an airtight container in the fridge for up to 3 to 4 days. Reheat in a toaster or toaster oven until warmed through and crispy.
Freezer storage: These freeze beautifully for easy weekday breakfasts. Let the pumpkin waffles cool completely, then place a small piece of parchment paper between each waffle to prevent sticking. Store them in a freezer-safe bag or container for up to 2 to 4 months. Reheat straight from frozen in the toaster for about 3 to 4 minutes, or until hot and crispy.
Expert Tips
Don't skip the buttermilk. It makes the pumpkin waffles extra tender and adds a slight tang that balances the sweetness perfectly. The acidity also reacts with the baking soda for better rise.
Let the batter rest. If you have a few extra minutes, let the mixed batter sit for 5 to 10 minutes before cooking. This allows the flour to hydrate and creates fluffier pumpkin waffles .
Preheat your waffle maker fully. A properly preheated waffle maker is the secret to crispy exteriors. Most machines take about 5 minutes to heat up.
Don't overfill. Use slightly less batter than you think you need. The batter will spread and expand as it cooks, and overfilling can cause messy overflow.
Use real pumpkin puree. Make sure you're using plain pumpkin puree, not pumpkin pie filling, which already has sugar and spices added. Check the label to be sure.
Keep them crispy. Transfer cooked pumpkin waffles to a wire rack instead of stacking them on a plate, which can trap steam and make them soggy.
Oil lightly between batches. You don't need to grease the waffle maker heavily every time. Just a light brush of oil every other waffle keeps them from sticking without making them greasy.
FAQ
What are some fun facts about waffles?
pumpkin waffles date back to ancient Greece, where people cooked flat cakes between two metal plates. The modern waffle with deep pockets became popular in Belgium in the 1950s, and Americans fell in love with them at the 1964 World's Fair. Now we eat them for breakfast, dessert, and everything in between. Fun fact: National Waffle Day is August 24th.
What to serve with Pumpkin Waffles?
These pair beautifully with crispy bacon, breakfast sausage, or scrambled eggs for a hearty brunch spread. For something lighter, serve them with fresh fruit, yogurt, or a warm apple compote. A mug of hot coffee, spiced chai, or apple cider on the side makes the whole meal feel extra cozy and seasonal.
How to know if waffles are ready?
Most waffle makers have an indicator light that tells you when they're done, but you can also watch for the steam. When the steam stops escaping from the sides, the waffle is usually ready. The top should lift easily without sticking, and the waffle should be golden brown with crispy edges. If it's still pale or sticks when you try to lift it, give it another 30 seconds to a minute.
How long is a waffle good for?
Fresh pumpkin waffles are best eaten right away while they're still warm and crispy. Stored in the fridge, they'll stay good for 3 to 4 days in an airtight container. Frozen waffles keep their quality for 2 to 4 months. Just pop them in the toaster when you're ready to eat, and they'll taste almost as good as the day you made them.
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Pairing
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Pumpkin Waffles
Ingredients
Method
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda. prep
- In a large bowl, whisk together the eggs, maple syrup, melted butter, vanilla extract, and fine sea salt. mix
- Gradually incorporate the dry ingredients in two batches and whisk until just combined. Be careful not to overmix; it's okay if there are a few small lumps. mix
- Preheat the waffle maker, then brush or spray the plates with avocado oil. Spoon batter into the waffle maker, about ¼ cup per waffle, and avoid overfilling. Cook the waffles for 4-5 minutes or according to your waffle maker's instructions. bake
- Transfer the waffles to a wire rack or preheated oven to keep warm. Repeat with the remaining batter. finish
- Serve the waffles with maple syrup, yogurt, fruit, or any of your favorite toppings. Enjoy! serve
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