With pumpkin puree, seasonal spices, and brown sugar for a hint of caramel, these are the most flavorful and fluffy waffles! Serve your pumpkin waffles with syrup or a scoop of vanilla ice cream for a delicious treat.
As much as I love a classic waffle, it’s fun to mix up the flavors for a special breakfast treat. During the fall, we like these pumpkin waffles, but any time of year we also like making red velvet waffles and cinnamon roll waffles!
Amazing taste and texture
Hi there! It’s Fiona from Just So Tasty, and today I’m stopping in to share these fluffy pumpkin waffles.
Now that fall is officially here and pumpkin season is in full swing, making pumpkin waffles seemed like the perfect idea. As much as I love pancakes and french toast – I think waffles are a little more special. Plus, waffles are perfect for holding all the maple you drizzle on. 🙂
These pumpkin waffles are packed with flavor because of the amazing combination of ingredients: pumpkin, melted butter, a little brown sugar for a delicious caramel taste, and lots of spices, including cinnamon.
Every bite tastes like fall, and they’re perfect with maple syrup or a spoonful of vanilla ice cream. Not only do these pumpkin waffles taste amazing—they have a super fluffy texture too! I don’t think you can ask a waffle for anything more!
waffle making tips
First, make sure all the ingredients are room temperature before getting started. The 2 eggs help with tenderness, the pumpkin adds moisture, and buttermilk creates the fluffiest texture.
(Note: If you don’t have buttermilk, you can use regular milk and a little vinegar instead. Either way – you’ll end up with perfectly fluffy pumpkin waffles.)
TIP: Don’t over-mix the batter when combining the wet and dry ingredients. Whisking them together too much will cause them to be more dense and not fluffy.
To cook the waffles, just make sure to follow the manufacturer’s instructions for your waffle maker. Always preheat the waffle iron first to medium-high heat, then lightly grease right before pouring in the batter.
If you like your waffles with softer edges, you won’t need to cook them for quite as long. Or you can cook them a little longer for crispier waffle ridges.
Mix-ins + Toppings
- Maple syrup
- Chopped nuts
- Chocolate chips
- Whipped cream
Make ahead + Freeze
Make-ahead batter. The best way to make these Pumpkin Waffles before hand is to make up the batter as instructed, cover it and store it in the fridge. Waffle batter can last in the fridge for 2-3 days and will be ready to go whenever you make your waffles.
Freezing cooked waffles. Waffles are great for freezing. After they are cooked, place them on a cooling rack until they are completely cooled. Then place them, in a single layer, on a baking sheet lined with parchment paper and freeze them for 2-3 hours.
Once they are frozen, put them in a ziplock bag and store in the freezer for up to 3 months. When ready to eat just reheat them in the toaster.
We absolutely loved these buttermilk pumpkin waffles because they’re packed with pumpkin and fall flavors. Plus they’re so easy to make.
For more pumpkin breakfast recipes, check out:
- Pumpkin Muffin Tops
- Pumpkin Pancakes
- Cinnamon Sugar Pumpkin Muffins
- Pumpkin Coffee Cake
- Pumpkin White Chocolate Chip Muffins
Pumpkin Waffle Recipe
- Preheat the waffle iron according to 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.
I love pumpkin and can’t wait to try these!! Thank you Fiona for sharing! Check out, Just So Tasty for more great recipes from Fiona!