Pumpkin Waffles
Add Preferred SourceEvery now and then, breakfast deserves to feel a little more intentional. Pumpkin Waffles are one of those recipes that I crave, especially when the weather gets cooler in the fall. They come together in one bowl, fill the kitchen with cozy cinnamon aroma, and manage to feel both easy and a little indulgent. When I want to reset the tone for the day without complicating my morning, this is what I make.
This all started with a single can of pumpkin I didn’t want to turn into muffins. One experiment led to another, and now these waffles have earned their place in my regular rotation. They’re tender inside, crisp at the edges, and filled with just enough spice to make the whole stack feel special. Bonus: the batter comes together quickly, and you probably have everything you need already in your kitchen.
Ingredients
- Milk – You can use any kind of milk but whole milk will give the waffles the best richness. Use oat or almond milk and coconut oil to make these vegan waffles.
- Pumpkin puree – Be sure to grab pure pumpkin, not pumpkin pie filling.
- Melted butter – If you’re using salted butter, skip the added salt.
- Sugar – White granulated sugar.
- Baking powder – Ensure your baking powder is fresh or your waffles won’t rise properly.
- Baking soda
- Cinnamon
- Salt
- All-purpose flour
How To Make Pumpkin Waffles
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by blending the wet ingredients: pumpkin puree, milk, butter, and sugar. I like using a handheld mixer with whisk attachments here because it makes the thick puree easier to combine and keeps the batter smooth with less effort.
Before adding the dry ingredients, I sift the flour using a fine mesh sifter right into the bowl. This small step helps create light, fluffy waffles by preventing clumps and adding air to the batter.
Once the batter is mixed, let it rest while your waffle iron heats. I use a flip-style Belgian waffle maker with temperature control. The flipping motion helps cook the batter evenly and gives you those deep pockets that hold syrup perfectly.
A quick spritz from a refillable oil sprayer coats the iron without any buildup or strange flavors. It also makes cleanup easier between batches.
To portion the batter, use a batter dispenser with a release handle. It keeps things neat and gives you consistent waffle size every time—no dripping, no scooping, just easy precision.
While the waffles cook, set a digital kitchen timer so I can multitask without burning anything. It’s one of those tools I never realized I needed until I stopped overcooking things.
When the waffles are ready, remove them with silicone-tipped tongs to protect the waffle iron and keep the edges looking clean. Let them rest on a wire cooling rack so they don’t lose their crispness while I finish the batch.
Before serving, pour syrup into a ceramic syrup warmer so it stays warm and pourable. That little extra touch makes everything feel more put together.
Chef Jenn’s Tips
- Always use pure pumpkin puree, not pie filling with added sugar and spice
- Make sure your waffle iron is fully heated before starting the first batch
- Mix gently once the flour is added to avoid dense waffles
- Spray or oil the waffle iron between batches to keep everything cooking cleanly without sticking
- Add a pinch of nutmeg or clove if you want a stronger fall flavor
Make It a Meal
Top your Pumpkin Waffles with warm maple syrup and a pat of butter for a cozy classic, or go for sautéed apples, bananas, or even vanilla yogurt and chopped pecans for a more layered brunch. They pair beautifully with bacon or sausage if you like a sweet and savory combo on your plate.
Storage
Let the waffles cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them in a single layer with parchment paper between each waffle and store in a freezer-safe bag for up to 2 months. Reheat in a toaster or warm oven until hot and crisp again.
Pumpkin Waffles
Equipment
Ingredients
- 2 ¼ cup all-purpose flour
- 2 cups milk
- 15 ounces pumpkin puree
- ¼ cup melted butter
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Combine the pumpkin puree, milk, melted butter, and sugar in a medium mixing bowl. Stir until the mixture is smooth and everything is fully blended.
- Add the flour, baking powder, baking soda, cinnamon, and salt directly to the bowl. Stir gently until the batter is just combined. It should be smooth but not overmixed.
- Preheat your waffle iron to medium-high. Once it’s hot, lightly spray with non-stick cooking spray or brush with oil to prevent sticking.
- Pour about 1/3 cup of batter into the center of the iron. Close the lid and cook for 3 to 4 minutes, or until the waffle is golden brown and crisp on the outside.
- Remove the waffle carefully and set it aside on a cooling rack. Repeat the process with the remaining batter, reapplying oil or spray between batches.
- Serve warm with your favorite toppings and enjoy the cozy flavor in every bite.
Notes
Chef Jenn’s Tips
- Always use pure pumpkin puree, not pie filling with added sugar and spice
- Make sure your waffle iron is fully heated before starting the first batch
- Mix gently once the flour is added to avoid dense waffles
- Spray or oil the waffle iron between batches to keep everything cooking cleanly without sticking
- Add a pinch of nutmeg or clove if you want a stronger fall flavor
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
