These pumpkin waffles are crisp around the edges, soft and fluffy inside, with plenty of pumpkin and warm fall spices. Made with pumpkin puree, buttermilk, brown sugar, and pumpkin spice, they’re an easy fall breakfast that’s ready in about 20 minutes.
I love pumpkin season, but I don’t think every pumpkin recipe needs to be complicated. These waffles are simply my regular breakfast waffles given a fall twist with pumpkin puree and pumpkin spice. The pumpkin keeps them wonderfully soft inside, while a hot waffle iron gives you those crisp golden edges.
And, of course, maple syrup is almost mandatory here. Well… mandatory in my house anyway.
Why you’ll love these pumpkin waffles
- Quick and easy – The batter takes just minutes to mix, and the waffles are ready in about 20 minutes.
- Crisp and fluffy – Golden and crisp on the outside with a soft, fluffy center.
- Full of fall flavor – Pumpkin puree, brown sugar, and pumpkin spice give them plenty of warm, cozy flavor.
- Great for freezing – Make a double batch and freeze the extras for an easy breakfast later.
Ingredients and Substitutions
- Flour – All-purpose flour works best for these waffles. Measure it accurately so the batter doesn’t become too thick or the waffles too dense.
- Pumpkin puree – Use plain pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Buttermilk – Adds moisture and a slight tang while helping create soft, fluffy waffles. If you don’t have buttermilk, use milk with a little lemon juice or vinegar.
- Eggs – Give the waffles structure and help keep the inside light and fluffy.
- Brown sugar – Adds just enough sweetness and works particularly well with the pumpkin and warm spices. You can use white sugar if necessary.
- Oil – Keeps the waffles moist and helps them crisp nicely in the waffle iron. Use a neutral-flavored oil such as canola or vegetable oil.
- Pumpkin spice – Gives these waffles their warm fall flavor. Use store-bought pumpkin spice or a homemade blend of cinnamon, ginger, nutmeg, and cloves.
- Leavening – A combination of baking powder and baking soda gives the waffles their lift.
- Salt – Don’t skip it. A little salt balances the sweetness and brings out the pumpkin spice.
Pro tip: Pumpkin puree varies quite a bit in moisture. The batter should be thick but still pourable. If yours seems unusually thick, add a tablespoon or two of buttermilk rather than adding a lot at once.
How to Make Pumpkin Waffles
Make the batter
- Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, and pumpkin spice.
- Combine the wet ingredients. In another bowl, whisk the eggs, buttermilk, pumpkin puree, and oil until smooth.
- Mix the batter. Add the wet ingredients to the dry ingredients and stir just until combined. A few small lumps are perfectly fine.
Pro tip: Don’t overmix the batter. Overmixing develops the gluten in the flour and can make the waffles dense instead of light and fluffy. - Rest the batter. Let it sit for about 10 minutes while you preheat the waffle iron.
Cook the waffles
- Preheat the waffle iron. Heat it until properly hot and lightly grease it if required for your machine.
- Cook. Pour enough batter into the waffle iron to cover most of the surface without overfilling. Close and cook until golden brown and crisp.
Pro tip: Don’t keep opening the waffle iron to check. Give the waffle time to cook and release naturally. When the steam has mostly stopped, it’s usually a good sign that it’s ready.
- Keep them crisp. Transfer cooked waffles to a wire rack while you finish the remaining batter.
Pro tip: Don’t stack hot waffles on a plate—the trapped steam will soften those lovely crisp edges.
Storage and Make Ahead
- Store: Keep leftover pumpkin waffles in an airtight container in the refrigerator for up to 4 days.
- Freeze: Let the waffles cool completely, then freeze with parchment between the layers in a freezer-safe bag or container for up to 3 months.
- Reheat: For the best texture, reheat in a toaster or toaster oven until hot and crisp. Avoid the microwave if you want to keep those crisp edges.
- Make ahead: You can make the waffles ahead and refrigerate or freeze them, then reheat just before serving. I prefer this to making the batter ahead because the baking powder and baking soda start working once the wet and dry ingredients are combined.
- For a crowd: Make the waffles earlier the same morning and keep them on a wire rack in a 200°F/95°C oven until ready to serve.
Serving suggestions
- Maple syrup or honey are the most common with waffles and pancakes.
- And yet, you can also try whipped cream with fresh fruits.
- Fruit fillings such as strawberry, blueberry, raspberry, blackberry – all these are great to accompany pancakes and waffles.
Recipe for Pumpkin Waffles
This recipe for pumpkin waffles makes light and fluffy waffles. Made with pumpkin puree, pumpkin spice, and brown sugar this is a simple and easy recipe that gets done in just 20 minutes.
Video
Ingredients
- 190 g (190 g) All-purpose flour
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 2 tbsp Brown sugar
- 1 tsp Pumpkin spice
- 180 ml (¾ cup) Pumpkin puree
- 180 ml (¾ cup) Buttermilk (see substitute above)
- 2 Eggs large
- 2 tbsp Oil
- 4 tbsp Butter
- ½ cup (120 ml) Maple syrup
- ½ cup (120 ml) Whipped cream (optional) for serving
Method
- Dry ingredients – In a bowl, combine together the flour, salt, baking powder, baking soda, pumpkin spice, and sugar.190 g All-purpose flour, 1 ½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt, 1 tsp Pumpkin spice
- Wet ingredients – In another bowl or measuring cup, combine eggs, buttermilk, and pumpkin puree and oil – combine well and ensure there are no lumps.2 tbsp Brown sugar, 180 ml Pumpkin puree, 180 ml Buttermilk , 2 Eggs, 2 tbsp Oil
- Combine: Next, add the dry ingredients to the wet ingredients and combine well, but do not over mix. A few flour lumps are ok.
- Rest: Let the batter rest for 10 minutes (up to 30 minutes).
- Waffle iron: Heat the waffle iron. With a pastry brush dipped in melted butter, generously coat the surface of the waffle maker with butter.
- Cook: Using a measuring cup, ladle, or large spoon, drop 1/3 cup batter into each slot. Ensure you get into the corners so you have a full shape. Cook for 2 to 3 minutes or until the waffles are slightly golden. If not done, you can close again and cook some more.4 tbsp Butter
- Keep warm: Once done, remove and set aside; keep warm. Continue with the rest of the batter until you have made all the waffles.½ cup Maple syrup
- Serve immediately with maple syrup or honey (or whipped cream too).½ cup Whipped cream
Notes
- Batter consistency: The batter should be thick but pourable. Pumpkin puree varies in moisture, so add 1–2 tablespoons of buttermilk if the batter seems too thick.
- Don’t overmix: Mix just until the dry ingredients are incorporated. A few small lumps are fine.
- Preheat the waffle iron: Make sure it is fully heated before adding the batter for crisp, golden waffles.
- Cooking time varies: Every waffle maker is different, so use the cooking time as a guide. Cook until the waffles are golden and the steam has mostly stopped.
- Keep them crisp: Place cooked waffles on a wire rack rather than stacking them. Stacking traps steam and makes them soft.
- Keep warm: If making several batches, keep the waffles on a wire rack in a 200°F/95°C oven until ready to serve.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Perfect Pumpkin Waffles
- Preheat the waffle iron well. A properly hot waffle iron gives you crisp, golden edges instead of soft, pale waffles.
- Don’t overmix the batter. Mix only until the flour disappears. A few small lumps are fine.
- Watch the batter consistency. Pumpkin puree varies in moisture, so the batter should be thick but pourable. Add a splash of buttermilk if needed.
- Don’t stack hot waffles. Place them on a wire rack so steam can escape and the edges stay crisp.
- Serving a crowd? Keep cooked waffles on a wire rack in a low oven at about 200°F/95°C until ready to serve.
More pumpkin recipes
Troubleshooting
| Problem | Possible cause & fix |
|---|---|
| Waffles are dense | The batter may have been overmixed or too thick. Mix gently and add a little buttermilk if necessary. |
| Waffles aren’t crispy | Make sure the waffle iron is fully preheated and cook until the steam has mostly stopped. Don’t stack hot waffles. |
| Waffles stick to the iron | Make sure the iron is hot before adding the batter and lightly grease it if your waffle maker requires it. |
| Waffles are too soft inside | They may simply need another minute or two. Pumpkin adds moisture, so let them cook until nicely browned. |
Frequently asked questions
The pumpkin batter will keep in the fridge for 2 to 3 days. You can make them fresh just when you are ready to eat.
Absolutely! To save time in the morning, you can prepare the waffle batter the night before and store it in an airtight container in the refrigerator. Just give it a quick stir before using it the next day. This way, you can easily whip up fresh pumpkin waffles without any hassle.
Yes, you can definitely freeze any leftover pumpkin waffles for later enjoyment. Allow them to cool completely, then place them in a ziplock bag or an airtight container. They can be stored in the freezer for up to three months. When you’re ready to eat them, simply pop them in the toaster or oven to reheat, and they’ll taste just as delicious as when they were freshly made.
If you don’t have pumpkin puree on hand or prefer a different flavor, you can substitute it with mashed sweet potatoes or butternut squash puree. These alternatives will add a similar creamy texture and earthy sweetness to your waffles. Just make sure to adjust the spices accordingly to complement the chosen substitute.
Absolutely! To make these pumpkin waffles gluten-free, you can replace the all-purpose flour with a gluten-free flour blend. There are many great options available that provide a similar texture and taste. Be sure to check the packaging for suggested substitution ratios and additional ingredients that may be needed.
Yes, you can easily make these pumpkin waffles vegan-friendly by making a few simple substitutions. Instead of using eggs, you can use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water for each egg). Additionally, you can replace dairy milk with your preferred plant-based milk, such as almond or oat milk. These swaps will give you a plant-powered waffle without compromising on taste or texture.
Pancakes and waffles are best served as soon as they are made. But leftovers do keep well in the fridge for a few days. Make sure to wrap well. They also freeze well for up to a month.
Maple syrup or honey is the most common with waffles and pancakes.
And yet, you can also try whipped cream with fresh fruits.
Fruit fillings such as strawberry, blueberry, raspberry, and blackberry are all great to accompany pancakes and waffles.
More Breakfast Recipes
- Pumpkin Cinnamon Rolls (Cream Cheese Frosting)
- Classic Buttermilk Pancakes Recipe
- Brioche French Toast
- Best Homemade French Toast
- Fluffy Eggnog Pancakes
- Heart French Toast
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Yummy! These are perfect for my teen’s breakfast and they are going to love these! So excited to make these for breakfast tomorrow morning!
Making these pumpkin waffles was super easy! I couldn’t wait to make something pumpkiny (lol) and these hit the spot! I can’t wait to make them again!
I am so excited for all the pumpkin recipes and these waffles look amazing.
My family would love this. We’re big waffle fans and my daughter loves pumpkin everything! These look perfect, Veena.
We love making waffles for breakfast at the weekend and these sound perfect for fall. Love the touch of spice, too.
These pumpkin waffles are so perfect for the fall. My whole family really enjoyed them!
I love all the pumpkin recipes that I have been seeing for the fall. This one looks like a winner, bookmarked to make later. Thank you so much for this 🙂
Thanks, Cathleen.
I’m still here for pumpkin season!! LOVE it and can’t get enough. These waffles are my new breakfsat favorite.
Thank you, Lisalia. Happy to hear that
What a perfect breakfast recipe for fall! I can’t wait to try this out 🙂
Thanks, Nathan