Pumpkin Waffles are crispy on the outside, soft and fluffy inside, with the perfect amount of spice!
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 a delicious pumpkin-spice flavor. Load ’em up with homemade whipped cream and my favorite vanilla sauce and be prepared to enter breakfast heaven!
Ingredients
Here’s what you’ll need to make these Pumpkin Waffles:
- Flour: Use white flour and level your cups for accuracy.
- Salt: Balances and enhances the flavors.
- Baking Powder: Makes waffles fluffy—ensure it’s fresh.
- Cinnamon & Pumpkin Pie Spice: Bring in those cozy fall flavors.
- Brown Sugar: Adds moisture and a hint of caramel.
- Pumpkin: Use canned pumpkin (not pumpkin pie filling).
- Milk: Whole milk gives richness and flavor.
- Vanilla Extract: Enhances the sweetness and spice.
- Eggs: Room-temperature eggs make fluffier waffles.
- Butter: Adds flavor and a great crisp texture to the waffles.
How To Make Pumpkin Waffles
- Prep Ingredients: Melt butter and cool it. Warm milk and bring eggs to room temp.
- Mix Dry Ingredients: Whisk flour, spices, baking powder, and salt in a bowl.
- Add Wet Ingredients: Stir in pumpkin, milk, eggs, vanilla, and sugar.
- Add Butter: Slowly whisk in melted butter until smooth.
- Rest Batter: Let it sit for 10 minutes for fluffier waffles.
- Cook Waffles: Pour batter into the hot waffle iron and cook until crispy and golden.
- Serve: Add syrup, whipped cream, or any toppings you like.
Quick Tip
How do you know when waffles are done? Waffles are ready when they’re golden, crispy, and lift easily from the waffle iron. A good sign is when the steam slows down or stops. Most waffle makers also have a light or sound to signal they’re done.
Pumpkin Waffles Tips
- Room Temp Ingredients: Use room temp eggs, milk, and butter for fluffier waffles. If the ingredients are at different temperatures the batter will clump.
- Don’t Over-Mix: Mix until smooth, but don’t overdo it—this keeps the waffles light.
- Fully Preheat the Waffle Iron: A hot waffle iron gives you crispy edges.
Quick Tip
Use a good waffle iron. If you’re looking to buy one, this is the waffle maker I use, and it makes perfect waffles every time!
Storage
Let the pumpkin waffles cool to room temperature. Store in an airtight container in the fridge for up to 3 days or freeze with wax paper between layers for up to 3 months. Reheat in a toaster, oven, or microwave—no need to thaw.
Use Leftover Pumpkin In
- Healthy Pumpkin Muffins with chocolate chips
- No-Bake Pumpkin Cheesecake with a graham cracker crust
- Pumpkin Cupcakes with cinnamon cream cheese frosting
- Pumpkin Scones with a simple glaze
- Soft Pumpkin Cookies cake-like cookies
Pumpkin Waffles
Equipment
- Waffle iron see note 1
Ingredients
- 2-1/4 cups flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1/4 cup light brown sugar or granulated sugar, packed
- 2/3 cup pumpkin
- 1 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 6 tablespoons unsalted butter melted and cooled
- Syrup see note 2
- Whipped cream optional
Instructions
- Melt butter and set aside to cool to room temperature. Warm the milk slightly in the microwave or let it reach room temperature naturally. Run uncracked eggs under warm water to bring them to room temperature. Make sure all wet ingredients are the same temperature or batter will get clumpy.
- Whisk together the dry ingredients in a large bowl. Right on top, add all the wet ingredients except the butter. Whisk until combined. While whisking, slowly drizzle in the melted butter. Whisk until smooth. Don’t overmix. For fluffier waffles, let the batter sit for 10 minutes (see note 4).
- Preheat your nonstick waffle iron according to the model’s instructions. Once heated, add 1/3 cup of batter per cavity. Cook until each waffle is nicely crisped on both sides and cooked through in the center.
- Keep cooked waffles warm in the oven while finishing the batch (see note 3), or serve immediately with your choice of toppings.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
So, so happy to hear that! Thank you Erin!
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!
I am so happy to hear this! Thanks so much for the tips on freezing the waffles and keeping the syrup! 🙂