Pumpkin Waffles

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Our all-time favorite Pumpkin Waffles are light and fluffy inside with a crisp exterior and just the right amount of pumpkin spice inside. They pair perfectly with buttermilk syrup and whipped cream.

A plate with the finished breakfast, generously topped with whipped cream and drizzled with syrup.

The Best Pumpkin Waffles

These Pumpkin Waffles are hands-down my family’s favorite fall and winter breakfast. Unless you count these homemade cinnamon rolls as breakfast, and, in that case, it’s a tie!

I tweaked my favorite waffle recipe, adding warming spices and some pumpkin puree to bring you these fall-inspired waffles. They’re light with crisp edges and an intense pumpkin-spice flavor. Load ’em up with homemade whipped cream and our favorite buttermilk syrup and be prepared to enter breakfast heaven!

Combining dry ingredients and wet ingredients separately and then pouring the wet mixture into the dry ingredients, followed by a brief stir to create the batter.

Ingredients

  • Butter: Adds richness and moisture.
  • Flour: Provides structure.
  • Baking Powder & Soda: Help the waffles rise.
  • Cornstarch: Makes waffles tender.
  • Spices: Add flavor.
  • Egg: Adds structure and aids in leavening.
  • Brown Sugar: Sweetens.
  • Canned Pumpkin: Adds flavor and moisture.
  • Vanilla Extract: Flavor enhancer.
  • Heavy Cream & Buttermilk: Add richness and aid in leavening.

QUICK TIP

Use a good waffle iron. If you’re in the market (or make waffles a ton and want to invest!) here’s an article outlining the top waffle makers of 2019. Here’s the exact waffle maker I use and can’t say enough good things about it — perfectly textured waffles every single time!

The finished pumpkin waffle recipe, cooked to perfection and served with prepared buttermilk syrup, drizzled over the waffles and whipped cream, ready to be enjoyed as a delightful breakfast.

How To Make Pumpkin Waffles

  1. Melt Butter: Melt and cool.
  2. Dry Ingredients: Whisk flour, baking powder, soda, cornstarch, spices, salt.
  3. Wet Ingredients: Whisk egg, brown sugar, pumpkin, vanilla, cream, buttermilk.
  4. Combine: Add wet to dry, stir in butter, mix until just combined.
  5. Preheat: Let batter rest, preheat waffle iron and oven to 200°F.
  6. Cook: Cook batter in waffle iron, keep waffles warm in oven.

A plate of pumpkin spice waffles, generously topped with homemade whipped cream and drizzled with buttermilk syrup, with a forkful of waffles ready to be savored.

STORAGE

  • Cool: Let them cool to room temperature.
  • Refrigerate: Store pumpkin waffles in an airtight container for up to 3 days.
  • Freeze: Separate with wax paper and freeze for up to 3 months.
  • Reheat: Use a toaster, oven, or microwave for best texture. No need to thaw if frozen.

Use Leftover Pumpkin In

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Pumpkin Waffles

5 from 9 votes
Our all-time favorite Pumpkin Waffles; these waffles are light and fluffy inside with crisp exteriors and just the right amount of pumpkin spice inside.
A plate with the finished breakfast, generously topped with whipped cream and drizzled with syrup.
Print Recipe

Pumpkin Waffles

A plate with the finished breakfast, generously topped with whipped cream and drizzled with syrup.
5 from 9 votes
Our all-time favorite Pumpkin Waffles; these waffles are light and fluffy inside with crisp exteriors and just the right amount of pumpkin spice inside.
Course Breakfast
Cuisine American
Keyword pumpkin waffles
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12 -14 waffles
Chelsea Lords
Calories 447kcal
Cost $4.13

Ingredients

Pumpkin Waffles

  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled slightly
  • 1 and 3/4 cups white, all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 tablespoon ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon EACH: ground nutmeg, ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 large egg
  • 1/4 cup light brown sugar, packed
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • 3/4 cup buttermilk

Buttermilk Syrup

  • 1/4 cup light brown sugar, loosely measured (not packed)
  • 3/4 cup white, granulated sugar
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/8 teaspoon fine sea salt
  • 1/2 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract

Instructions

  • BUTTER: Melt the butter in a small microwave-safe bowl (in the microwave) and then set aside to come back to room temperature. We don't want hot butter being added to the batter!
  • DRY INGREDIENTS: In a large bowl, whisk together the flour, baking powder, baking soda, cornstarch, cinnamon, pumpkin pie spice, nutmeg, cloves and salt. Stir until combined. Make a large well in the center of the dry ingredients.
  • WET INGREDIENTS: In another bowl, whisk the egg, brown sugar, pumpkin, vanilla, heavy cream and buttermilk until everything is combined and smooth.
  • COMBINE: Pour the wet ingredients into the well made in the dry ingredients. Using a wooden spoon, gently stir the wet and dry ingredients until a few streaks of flour still remain, but most of the ingredients are incorporated (about 7 strokes). Pour in the melted (but now room temperature) butter. Stir until just combined, being careful to not overmix the batter. Lumps are okay!
  • PREHEAT WAFFLE IRON: Let the batter stand at room temperature for 10 minutes. In the meantime, preheat the waffle iron and preheat the oven to 200 degrees F. Place a cooling rack or 2 on a large sheet pan. Set aside. (See Note 1)
  • COOK WAFFLES: Using a 1/3 cup measure, spread batter onto the iron and cook according to your waffle maker instructions. If your waffle maker doesn't have a timer indicating when it's done, watch until steam stops coming out the side (usually around 4 and 1/2 to 5 minutes; (See Note 2). Remove waffles to the prepared sheet pan with the cooling rack (this keeps the steam from making them soggy) and place in the 200-degree oven or eat right away with your favorite toppings. Repeat the process of cooking waffles until all the batter has been used.
  • SYRUP: In a medium-sized pot (bigger than you think, because this syrup doubles or triples in volume) add in the loosely measured 1/4 cup brown sugar, 3/4 cup white sugar, 1/2 cup butter, 1/8 teaspoon salt, and 1/2 cup buttermilk. Heat over medium heat and stir occasionally until butter melts, sugar dissolves and syrup is smooth. Reduce the heat to low and simmer for 6-8 minutes. Remove from heat and immediately stir in 1/2 teaspoon baking soda. Whisk quickly to dissolve and evenly disperse the soda. The volume of the syrup will greatly increase. Stir in vanilla extract. (Syrup continues to thicken as it cools)
  • SERVE: Serve warm syrup over hot waffles. If desired, add fresh whipped topping. Enjoy immediately!
  • LEFTOVERS: Store leftover syrup in an airtight container for up to 2 weeks in the fridge. To serve, warm gently on the stovetop over medium-low heat. Store leftover waffles by freezing them: allow waffles to cool completely, on a cooling rack, at room temperature. Then place the cooled waffles on a parchment paper-lined tray. Place that tray in the freezer until the waffles are fully frozen, about 1-2 hours. Transfer to a freezer-safe bag or container. To thaw: use the microwave, toaster, or oven to reheat! We like popping them in our toaster best.

Recipe Notes

Note 1:If your waffle iron or pan has a nonstick surface, don't use cooking spray. Cooking spray builds up on nonstick surfaces and eventually becomes tacky, ruining that non-stick coating. Brush melted butter lightly over the surface of your pan instead.
 
Note 2: How do you know when your waffle is done? Most waffle irons tell you via a light or beep. If your waffle maker does neither, watch for the steam to stop seeping out the sides. Never open your iron until steam has stopped coming out.

Nutrition Facts

Calories: 447kcal | Carbohydrates: 56g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 340mg | Potassium: 120mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2307IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




18 Comments

  1. 5 stars
    Yay, bring on all the fall flavors! And oh my gosh girl – these waffles look seriously mouthwatering! Totally drooling over that amazing syrup 🙂

  2. 5 stars
    These waffles! And that syrup! I’m totally drooling. i’ve been fighting the pumpkin recipes but you are making me want to cave and make these ASAP!

  3. Oh my gosh! I am swooning over these waffles! I am like you, I LOVE anything and everything fall, especially all the glorious pumpkin recipes! Pinned!

  4. Waffles are my favorite weekend breakfast food, and I can’t wait for the first chilly weekend of fall to make a batch of these beauties. And that syrup looks absolutely decadent! Keep the pumpkin coming!

  5. Oh my gosh. I am SO GLAD I found your blog! All those pumpkin recipes! This seems like the ultimate Saturday brunch recipe, so I’m printing it right now for next weekend. I cannot wait to try the syrup!

  6. 5 stars
    I am now under the conclusion that all of your recipes are perfect! I have made these three times! From the pumpkin to the spices to the syrup! They are all the perfect balance of each other! I think this is my favorites breakfast EVER! Dense and moist is the perfect way to describe these too! Love them! Oh and the smell while they are cooking… makes it hard to wait for them to get done!

  7. Have you ever tried using oat flour or reducing the sugar in these? I was hoping to see some of those healthy swaps you put in a lot of your recipes.

    1. Hi Angelina! This recipe is definitely an indulgent dessert so I haven’t tried changing this one to be healthier. That said, I do have plans on making some healthy pumpkin waffles/pancakes coming this Fall. (I’ve already got a flourless pumpkin cake that will be published sometime the end of August, so hopefully I will have the waffles or pancakes out the same week!)

  8. 5 stars
    These waffles are absolutely hands down the best!! My whole family loves them. And don’t forget the syrup… it is perfect! I also put leftover syrup in a mason jar in the fridge and just heat it up the next time! These waffles also freeze great and heat up well in the toaster for a quick hot breakfast!! You must try them!

    1. I am so happy to hear this! Thanks so much for the tips on freezing the waffles and keeping the syrup! 🙂

  9. 5 stars
    I made these this morning for our family of seven! Everyone loved them!! Definitely one of our favorite recipes for fall and even all year!! Thanks!!

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