Pumpkin Waffles Recipe

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These fluffy Pumpkin Waffles are easy to make made using pantry ingredients. Pumpkin spiced waffles are the perfect taste of fall and ideal for serving up as breakfast or brunch.

Suitable for a vegetarian diet.

Post includes Weight Watchers points.

top down view of the completed pumpkin waffles recipe

Fluffy Pumpkin Waffles are great for fall or festive breakfasts, brunches, and snacks but perfect all year long, too! And they really are the only answer to the question, “What do I do with that leftover can of pumpkin purée?”

These really quick and easy fall waffles are fluffy on the inside, perfectly crispy on the outside, and completed with the beloved seasonal flavor of pumpkin spice. We love topping these with maple syrup, whipped cream, and Strawberry Compote.

For even more delicious waffle recipes, check out these festive Gingerbread Waffles and our family’s favorite Buttermilk Waffles.

a stack of pumpkin waffles topped with whipped cream, syrup and nuts

Why Make This Recipe

  • Delicious Breakfast or Brunch: Just like my Pumpkin Spice Muffins, these pumpkin waffles are perfect for a morning treat.
  • Perfect Texture: These waffles are fluffy and light on the inside with crispy edges.
  • Easy to Make: You can create these waffles using pantry ingredients, and the recipe is straightforward. Just like this Pumpkin Oatmeal.
  • Quick Preparation: You can whip up a batch of these waffles in less than half an hour, making them a convenient choice for a morning or brunch meal.
  • Make-Ahead and Freezer-Friendly: You can prepare these waffles in advance and freeze them for later, making meal planning a breeze.

Ingredient Notes

  • Pumpkin purée – You can use either store bought canned pumpkin puree or your own homemade version. Note: this is not pumpkin pie filling.
  • Flour – For this pumpkin waffle recipe you need plain all purpose flour.
  • Baking powder – This is what gives the waffles their fluffy texture.
  • Buttermilk –  You can use this easy homemade buttermilk or store-bought version.
  • Eggs – Use large eggs for this waffle recipe. Alternatively, you may need to use 3 medium eggs.
  • Pumpkin pie spice –  For ease, you can use a store bought or homemade Pumpkin Pie Spice blend. Alternatively, you can use any combination of spices that make the blend, such as cinnamon, allspice, ginger, nutmeg, and cloves, etc.
  • Melted butter – Use salted butter for this recipe. Alternatively, you can use olive oil, but it will not have as rich a taste.
  • Sweetener – Feel free to add some maple syrup or honey to your taste if you want this sweeter.
the ingredients needed for making fluffy pumpkin waffles

Ready to learn how to make Pumpkin Waffles? Then gather up your ingredients, and I will show you…

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Pumpkin Waffles

Get the complete ingredients list and instructions in recipe card below.

  1. Preheat the waffle iron. Mix all the dry ingredients together in one bowl, mix together the wet ingredients in a separate bowl, then add the wet ingredients to the dry and mix until just combined.
  2. Lightly spray the preheated waffle iron and pour the waffle mix in. The amount of batter needed varies based on each waffle iron. Scoop the batter into your waffle iron in batches and cook according to the manufacturer’s directions (and to your preference for how golden and crisp).
  3. Keep finished waffles warm while cooking the remaining batter.
  4. Top pumpkin spice waffles with whipped cream, syrup, and nuts. Serve and enjoy!
image collage showing the steps for making this pumpkin waffles recipe

Recipe Tips

  • Keep the cooked waffles warm by storing in the oven for 5-10 minutes at 200 degree F / 94 degrees C on a wire rack on a baking sheet.
  • Lightly oil or spray the waffle maker with cooking spray before cooking each batch so that they slide out easily after cooking.
  • For crispier waffles, increase heat on the waffle iron but keep an eye on them so they don’t burn.
  • Avoid opening the waffle maker halfway through cooking at the risk of breaking the waffles.
  • Avoid over-mixing the waffle batter as this will make them dense.
  • Here are some of my favorite tools to make this recipe! Do you have any of them already?

Delicious Variations

  • Chocolate Chip Pumpkin Waffles: Fold chocolate chips into the waffle batter for a sweet and chocolatey twist on classic pumpkin waffles.
  • Pecan or Walnut Pumpkin Waffles: Add chopped pecans or walnuts to the batter for a delightful nutty crunch and extra flavor.
  • Gingerbread Pumpkin Waffles: Incorporate gingerbread spices (cinnamon, ginger, cloves) into the batter for a warm and spicy flavor profile.
  • Blueberry Pumpkin Waffles: Gently fold fresh or frozen blueberries into the batter for a burst of fruity sweetness in every bite.
  • Apple Cinnamon Pumpkin Waffles: Mix in diced apples and ground cinnamon for even more fall flavors.
  • Butternut Squash Waffles: Use butternut squash purée instead of the pumpkin for a different twist.
  • Whole Wheat Pumpkin Waffles: Want these fall waffles a bit nuttier? Then swap about a third of the all-purpose flour for whole wheat flour.
syrup being poured on top of a stack of pumpkin waffles

Prep and Storage

These Pumpkin Spice Waffles are an ideal meal prep recipe because you can make them ahead of time and keep them in the refrigerator or freezer until you need them. 

  • Prep Ahead – If you’re looking to prep the ingredients on the same day or the night before, you can mix the dry ingredients (from step 2) together ahead of time and store in a container.
    • I do NOT recommend adding the wet ingredients (from step 3) as this will activate the baking powder and that should not be done until you’re ready to make the waffles. 
  • Store – If you have leftover waffles, store them in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze – Place cooled waffles on a lined baking tray and freeze them. When frozen, transfer into ziploc freezer bags, squeeze out all the extra air, seal the bags, and freeze for up to 1 month.
    • Let thaw in the refrigerator overnight. To reheat, put them in the oven at 350 degrees F / 180 degrees C for about 8-10 minutes to warm them up, or toss them in the toaster. 

FAQs

Can I use pumpkin pie filling instead of pumpkin puree in this recipe?

No, it’s important to use pumpkin puree, not pumpkin pie filling, in this recipe. Pumpkin pie filling contains added sweeteners and spices, which can affect the flavor and texture of the waffles. Stick to pure pumpkin puree for the best results.

What can I substitute for buttermilk?

You can simply make your own buttermilk substitute using this simple Homemade Buttermilk recipe.

Can I make these waffles gluten-free?

Yes, you can make gluten-free Pumpkin Waffles by using a gluten-free all-purpose flour blend in place of regular all-purpose flour. Make sure to check that all other ingredients, like the baking powder and spices, are also gluten-free.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree. Simply roast or steam a pumpkin, scoop out the flesh, and puree it until smooth. Be sure to drain any excess liquid to achieve the right consistency.

the finished pumpkin waffles ready to be served

More Recipes You May Like

Waffle Topping Ideas

Folks, waffles are just so darn versatile. Try adding on any of these tasty toppings other than the usual butter and syrup:

  • A great can opener to easily open cans with the push of a button.
  • Multipurpose mixing bowls for combining ingredients with ease.
  • Measuring cups to ensure you use the right amount of ingredients.
  • For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Weight Watchers Points

There are 4 Blue Plan SmartPoints in one serving of this.

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top down view of the completed pumpkin waffles recipe
Print Recipe
5 from 10 votes

Fluffy Pumpkin Waffles

These easy pumpkin waffles are super quick to make and are sure to be loved by the whole family.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American, Western
Diet: Vegetarian
Servings: 12
Calories: 131kcal
Author: Bintu Hardy

Ingredients

  • 2 cups (272g) all purpose flour
  • 2 teaspoons baking powder
  • ¾ cup (169g) pumpkin puree
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 3 tablespoons maple syrup
  • 2 tablespoons melted butter
  • 1 ½ teaspoons pumpkin pie spice

Instructions

  • Preheat the waffle iron.
  • Add all the dry ingredients into one bowl and stir to combine.
  • Mix together the wet ingredients in another bowl.
  • Add the wet ingredients to the dry and mix until just combined.
  • Lightly spray the preheated waffle iron and pour the waffle mix in. The amount of batter needed varies based on each waffle iron. Scoop the batter into your waffle iron in batches and cook according to the manufacturer’s directions (and to your preference for how golden and crisp they are).
  • Keep finished waffles warm while cooking the remaining batter.
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Video

Notes

  • Keep the cooked waffles warm by storing in the oven for 5-10 minutes at 200 degrees F / 94 degrees C on a wire rack on a baking sheet.
  • Lightly oil or spray the waffle maker before cooking each batch so that they slide out easily after cooking.
  • For crispier waffles, increase heat on the waffle iron but keep an eye on them so they don’t burn.
  • Avoid opening the waffle maker halfway through cooking at the risk of breaking the waffles.
  • Avoid over mixing the waffle batter as this will make them dense.
  • Storage – put cooked waffles in zip-top freezer bags and keep frozen for up to 1 month.
  • There are 4 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 131kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 50mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2515IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

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