You’re going to love how easy this fall breakfast is. Pumpkin waffles are ready in 15 minutes and use only two bowls! They are light, fluffy and full of pumpkin spice. You can also freeze them and reheat for easy breakfast prep.

pumpkin waffles topped with whipped cream, chopped pecans and drizzle of maple syrup.

Why this recipe works

Not only are pumpkin waffles quick and easy to make, but the pumpkin purée naturally makes the waffles light and fluffy! The addition of pumpkin pie spice and brown sugar makes each bite flavorful. You can double this recipe if you are serving a larger family or cut the recipe in half if you want a small batch for yourself.

Ingredient notes

pumpkin waffle ingredients in bowls labeled with text
  • Pumpkin purée: Use 100% pure pumpkin purée (I prefer Libby’s). Do not use canned pumpkin pie filling.
  • Flour: All purpose flour works best, but you can also use whole wheat flour or gluten-free flour. I do not recommend nut flours (such as almond or coconut) as they have a higher protein content that will create dense waffles.
  • Milk: Any type of milk will work in this recipe.
  • Pumpkin pie spice: Try making homemade pumpkin pie spice from scratch! Alternatively, you can whisk together 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves or allspice.

Topping ideas

  • Pure maple syrup or apple cider syrup are classic options for pumpkin waffles.
  • Chocolate chips or chopped nuts will add some crunch to the waffles.
  • Dust powdered sugar over the waffles for a simple, yet beautiful finish.
  • Fresh fruit such as bananas, apple compote or berries are a nice addition!
  • Sugared cranberries are a festive option (I used them on my gingerbread bundt cake).
  • Whipped cream or honey butter are easy toppings for waffles too!

How to make pumpkin waffles

photo collage demonstrating how to make pumpkin waffle batter in a mixing bowl and waffle iron.
  1. Combine the wet ingredients: pumpkin puree, milk, melted butter, eggs and vanilla extract. Set aside.
  2. Whisk together dry ingredients: Flour, baking powder, baking soda, salt and pumpkin pie spice.
  3. Combine wet and dry ingredients. Mix just until combined.
  4. Cook waffles: Pour about 1/3 cup batter onto a hot waffle iron. Cook until golden and crispy, approximately 3 minutes.

Helpful tips

The most important thing when it comes to making waffles is making sure your waffle iron is nice and hot! Let it heat up for a bit before adding the batter. The hotter the iron, the crisper the waffles. Don’t worry, they will not burn!

Don’t over-mix the batter otherwise the batter will lose air and the waffles won’t be fluffy. Remember: mix wet and dry ingredients just until combined. It helps to use a kitchen scale to make sure your ingredients are measured properly. To keep waffles warm after cooking, place them on a baking sheet in an oven preheated to 250° F.

Frequently Asked Questions

Can I refrigerate pumpkin waffle batter overnight?

Yes, but the waffles might lose some of their rise. For best results, mix up the wet ingredients and dry ingredients separately, then combine the two before cooking.

Can you freeze pumpkin waffles?

Yes, they are freezer friendly. After the waffles have cooled, place them in an airtight container or freezer bag. Freeze for up to 3 months. Reheat in a toaster oven until hot and crispy.

When are waffles done cooking?

Waffle irons will release steam as the batter cooks. Once the steam starts to dissipate, then you know the waffles are done cooking.

Can I double this recipe?

Yes, this recipe doubles and even triples easily.

Can I add chocolate chips?

Yes, stir in 1/3 cup chocolate chips to the batter before cooking.

two plates of pumpkin waffles with whipped cream and pecan topping.

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Fluffy Pumpkin Waffles

Pumpkin waffles are quick and easy to make in 15 minutes. They turn out crispy, fluffy and full of pumpkin spice!
5 (10 ratings)

Ingredients

  • cup (160 ml) whole or low-fat milk, (dairy-free works too)
  • ¾ cup (183 g) 100% pure pumpkin purée
  • ¼ cup (56 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (186 g) all purpose flour
  • 3 Tablespoons light brown sugar
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Whipped cream, chopped pecans and maple syrup for serving

Instructions 

  • In a medium bowl, whisk together the milk, pumpkin puree, melted butter, eggs and vanilla. In a separate bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Pour wet ingredients into the bowl of dry ingredients and mix just until combined.
  • Heat waffle iron while batter rests. Make sure the waffle iron is nice and hot to guarantee crispy waffles.
  • Spray the waffle iron with nonstick spray, then heat waffle iron according to the manufacturer’s instructions. Use a ladle to transfer batter to hot waffle iron (about ⅓ cup for an 8-inch round iron). Close and cook until golden brown, about 2 to 3 minutes (time varies for Belgian waffle iron vs regular iron). Waffles are done cooking when steam starts to dissipate.
  • Remove waffle from iron and immediately serve with a dollop of whipped cream, chopped pecans and maple syrup.

Notes

Belgian waffle iron vs. standard waffle iron: I prefer a Belgian waffle maker because the waffles turn out fluffier and have a more pronounced grid to hold syrup. Serving size for a Belgian waffle iron is half a waffle. Standard waffle iron serving size is a full waffle. 
Pumpkin pie spice: Make your own by whisking together 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground allspice or cloves.
Store waffles once they have cooled completely in an airtight container in the refrigerator for up to 5 days.
Freeze waffles in an airtight container for up to 3 months. Reheat in a toaster oven until hot and crispy.
Serving: 0.5waffle, Calories: 253kcal, Carbohydrates: 33g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 79mg, Sodium: 415mg, Potassium: 312mg, Fiber: 2g, Sugar: 7g, Vitamin A: 5134IU, Vitamin C: 2mg, Calcium: 129mg, Iron: 2mg

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