These easy pumpkin waffles are crisp on the outside and tender and perfectly moist inside. They’re made with pumpkin and warm spices and take just 20 minutes to make.
These pumpkin waffles are an easy way to add a little fall flavor to breakfast. They have crisp edges with soft, tender centers and plenty of pumpkin and warm spice flavor in every bite.
Even better, they only take about 20 minutes to make. They’re quick enough for breakfast but still feel a little more special than regular waffles, making them perfect for a fall weekend breakfast or brunch.
They’re a fun alternative to other breakfast pumpkin recipes like pumpkin pancakes or pumpkin French toast.
Ingredient notes and substitutions
- Oil: A neutral oil like canola oil or light olive oil works well in this recipe.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute with this recipe.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix or pumpkin pie filling. Pumpkin pie mix has sugar and spices already added to it.
- Flour: To properly measure the flour, stir, lightly spoon into the measuring cup, and level.
- Pumpkin pie spice: Pumpkin spice is a blend of warm spices like cinnamon and ginger. If you don’t have this spice blend, you can make your own pumpkin pie spice blend with this recipe.
How to make pumpkin waffles
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the waffle iron according to the manufacturer’s instructions.
Step 2: In a large bowl, whisk together the eggs, buttermilk, pumpkin puree, oil, and vanilla until well combined.
Step 3: Add the flour, cornstarch, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt to the wet ingredients. Fold in dry ingredients in just until combined.
Step 4: Let the batter stand for about 5 minutes while the waffle iron finishes heating.
Step 5: Lightly grease the waffle iron if necessary. Add the amount of batter recommended for your waffle maker.
Step 6: Cook until the waffle is golden brown and crisp.
Step 7: Serve with butter and maple syrup. If you aren’t serving immediately, transfer the waffle directly a wire cooling rack. Don’t stack the waffles, or they’ll steam and soften.
Recipe Tips!
- Preheat your waffle iron well: A hot waffle iron helps create crisp, golden waffles.
- Don’t overfill the waffle iron: Leave a little room for the batter to spread.
- Cook until deeply golden: Waiting an extra minute helps the waffles crisp up.
- Serving suggestions: Serve with butter and maple syrup, buttermilk syrup, cinnamon apples, sweetened cream cheese, or your favorite toppings like chopped pecans. I serve the waffles with sausage or bacon and fruit.
How to freeze
The waffles freeze and reheat well.
To freeze: Let the waffles cool completely on a wire rack. Place the waffles in a single layer in a freezer-safe container like freezer bags. For more than one layer, separate with parchment paper or wax paper. Freeze for up to 2 months.
To reheat: I briefly microwave the waffles in a single layer for about 30 seconds. Then, I place them in a toaster oven to crisp the waffles back up.
Storage
Store any leftover waffles in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
More waffle recipes!
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Easy Pumpkin Waffle Recipe
Equipment
Ingredients
- 2 large eggs
- 1 ½ cups buttermilk
- 1 cup pumpkin puree
- ⅓ cup neutral oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ¼ cup light brown sugar packed
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Instructions
- Preheat the waffle iron according to the manufacturer’s instructions.
- In a large mixing bowl, whisk together the eggs, buttermilk, pumpkin puree, oil, and vanilla until well combined.2 large eggs, 1 ½ cups buttermilk, 1 cup pumpkin puree, ⅓ cup neutral oil, 1 teaspoon vanilla extract
- Add the flour, cornstarch, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Mix in just until combined.2 cups all-purpose flour, 2 tablespoons cornstarch, ¼ cup light brown sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, 2 teaspoons pumpkin pie spice, ½ teaspoon salt
- Let the batter stand for about 5 minutes while the waffle iron finishes heating.
- Lightly grease the waffle iron if necessary. Add the amount of batter recommended for your waffle maker.
- Cook until the waffle is golden brown and crisp.
- Serve with butter and maple syrup.
- If you aren’t serving immediately, transfer the waffle directly a wire rack. Don’t stack the waffles, or they’ll steam and soften.
Notes
- Oil: A neutral oil like canola oil or light olive oil works well in this recipe.
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute with this recipe.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix or pumpkin pie filling. Pumpkin pie mix has sugar and spices already added to it.
- Flour: To properly measure the flour, stir, lightly spoon into the measuring cup, and level.
- Pumpkin pie spice: Pumpkin spice is a blend of warm spices like cinnamon and ginger. If you don’t have this spice blend, you can make your own pumpkin pie spice blend with this recipe.
- Nutrition values are estimates.
Nutrition
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