These Pumpkin Waffles are one of our favorite fall breakfasts!
These waffles are crisp on the outside, soft and fluffy inside, and filled with warm pumpkin spice flavor. Whether you’re making a cozy weekend breakfast or a special holiday brunch, this recipe is always a family favorite.
Pumpkin puree and buttermilk make these waffles extra tender while pumpkin pie spice and cinnamon add just the right amount of fall flavor. They’re delicious with butter, maple syrup, whipped cream, or toasted pecans. We love homemade waffles, and this pumpkin version is the one we make all fall long!
If you love this recipe, be sure to try Pumpkin Pancakes, Belgian Waffles, French Toast, and Pumpkin Muffins.
Why you’ll love it + Why it works:
- Perfect for Fall: Warm pumpkin spice makes them a favorite for autumn mornings and holiday breakfasts.
- Easy to Make: Simple pantry ingredients come together quickly for an easy homemade breakfast.
- Freezer Friendly: Make a big batch and freeze extras for quick breakfasts all week.
- Buttermilk Batter: Buttermilk keeps the waffles tender while helping create crisp edges.
Pumpkin Waffle Ingredients
- All-purpose flour (3 cups): Gives the recipe structure and helps create a soft, hearty texture.
- Pumpkin pie spice (2 teaspoons): Adds that classic pumpkin flavor with warm spices like cinnamon, nutmeg, ginger, and cloves. See How to Make Pumpkin Pie Spice.
- Cinnamon (½ teaspoon): Adds extra warmth and sweetness that makes the pumpkin flavor even better.
- Baking powder (2 teaspoons): Helps the batter rise so the finished recipe turns out light and fluffy.
- Baking soda (½ teaspoon): Works with the buttermilk to give the batter lift and keep the texture tender.
- Salt (¼ teaspoon): Brings out all the sweet pumpkin and spice flavors.
- Butter, melted (¼ cup): Adds richness and helps keep the recipe soft and flavorful.
- Brown sugar (¼ cup): Sweetens the batter and adds a little caramel flavor that tastes so good with pumpkin.
- Large eggs (3): Helps hold everything together and give the recipe structure.
- Vanilla extract (1 teaspoon): Adds a little sweetness and rounds out the pumpkin spice flavor.
- Pumpkin puree (15-ounce can): Adds pumpkin flavor, moisture, and that pretty orange color. Be sure to use pumpkin puree, not pumpkin pie filling.
- Buttermilk (1 ¾ cup): Keeps the batter tender and helps it rise. In a pinch, see How to Make Buttermilk.
How to Make Pumpkin Waffles
PREP. Preheat the waffle iron according to the manufacturer’s instructions.
BATTER. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the melted butter, brown sugar, vanilla extract, eggs, and pumpkin puree. Then whisk in the milk.
Gently pour the wet ingredients into the dry ingredients.
COOK. Lightly grease the waffle iron with non-stick cooking spray. Cook the waffles according to the manufacturer’s instructions.
Top with maple syrup or Buttermilk Syrup, Chopped nuts, pecans, or walnuts, Chocolate chips, Whipped Cream, or Cinnamon apples.
Kristyn’s Recipe Tips
- Mix the batter just until combined to keep the waffles light and fluffy.
- Let the waffle iron fully preheat before adding the batter for crisp, golden waffles.
- Avoid opening the waffle iron too early or the waffles may split apart.
- Keep cooked waffles warm on a baking sheet in a 200°F oven while finishing the remaining batter.
Pumpkin Waffles Recipe
Video
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter, melted
- ¼ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1 ¾ cup buttermilk,
Instructions
- Preheat the waffle iron according to the manufacturer's instructions.
- In a large bowl whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- In a separate large bowl whisk together the melted butter, brown sugar, vanilla extract, eggs, and pumpkin puree. Then whisk in the milk.
- Gently pour the wet ingredients into the dry ingredients.
- Lightly grease the waffle iron with non-stick cooking spray. Then cook the waffles according to the manufacturer's instructions.
Notes
- Mix the batter just until combined to keep the waffles light and fluffy.
- Let the waffle iron fully preheat before adding the batter for crisp, golden waffles.
- Avoid opening the waffle iron too early or the waffles may split apart.
- Keep cooked waffles warm on a baking sheet in a 200°F oven while finishing the remaining batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make up the batter as instructed, cover it, and store it in the refrigerator. Waffle batter can last in the fridge for 2-3 days.
The effects of the baking powder will diminish the longer it is stored. When you’re ready to cook the batter make a test waffle and add more baking powder if needed.
Waffles are great for freezing. Place cooled waffles in a single layer on a baking sheet lined with parchment paper and freeze them for 2-3 hours. Once frozen, place them in a Ziploc freezer bag and store them in the freezer for up to 3 months.
Reheat Pumpkin Waffles in the microwave or pop them in the toaster.
If whipping up several batches to feed a crowd, keep them warm in the oven. Place a baking tray in the oven and heat the oven to its lowest setting.
As the waffles finish cooking, place them in a single layer on the baking sheet. They can keep warm for about 30 minutes before they begin to dry out.
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This recipe was first shared October, 2017.
Waffles are delightful!! Thank you! (I used maple syrup instead of sugar for sweetener)
I’m so happy you liked the waffles! I agree – maple syrup is a great sweetener.
These waffles were very good. The batter was a lot thicker than I was expecting. My waffle maker didn’t quite know when to beep for these, so I just did a few minutes and checked on them. They turned out great. They were fluffy, flavorful, and filling. They also stayed warm longer than regular waffles. 🙂
So, glad you liked them! Thank you for giving them a try & for letting me know!
Im a sucker for Pumpkin. My kids like these waffles as a SPECIAL weekEnd breakfast. They were super delicious wih buttermilk syrup.
I am LOVING everything pumpkin right now! THese did not disappoint!
You will love these Taste of fall filled waffles. Has all the right ingredients and they look like fall.
You will love the combination of ingredients in these waffles. So full of fall flavors and they look like fall!
Wow..these were so good!! My kids love waffles & they loved the hint of pumpkin & cinnamon.
Oh, my gosh, you’ve taken waffles to a whole new level!! They have the perfect amount of pumpkin & cinnamon & are so light & fluffy!
Yum! I bet these would be good with a buttermilk syrup as well!
These look and sound so tasty! I love that they don’t have loads of sugar, too. That just makes them healthy!
YES! Thanks so much for sharing!