Satisfy your fall cravings with delicious homemade pumpkin waffles. This step-by-step guide will show you how to make fluffy and flavorful waffles perfect for breakfast or brunch.
Enjoy these tasty treats with sweet cream butter, chopped pecans, and warm maple syrup. I love to serve them with a side of oven-baked bacon and yogurt parfaits.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Spices: Ground cinnamon and nutmeg. Ground ginger, allspice, and cloves are other spices to consider adding a couple of pinches of.
- Milk: preferably whole milk, but I have used 2% with decent results in a pinch.
- Pumpkin: canned pumpkin puree or homemade pumpkin puree.
- Vanilla extract: the pure stuff, please
- Butter: unsalted. If using salted butter, reduce the added salt to 1/4 teaspoon.
How to Make Pumpkin Waffles
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Whisk the flour, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg in a medium bowl. Whisk the milk, pumpkin puree, eggs, brown sugar, and vanilla extract in a large bowl.
Stir the flour mixture and butter into the pumpkin mixture in three increments, mixing just until combined. Let the batter rest for 20-30 minutes. Preheat the waffle iron and brush it with a bit of vegetable oil or canola oil.
Drop four rounded spoonfuls (about 1/4 cup) into each well and close the lid. Cook for 5 minutes or until golden brown. Place the cooked waffles on an ovenproof wire rack inside a rimmed baking sheet in the oven on warm. Repeat until all the batter is cooked.
Preparation Tips
- Let the waffle batter rest for about 30 minutes at room temperature. You can also let it rest overnight, but put it in an airtight container in the fridge or cover it well with plastic wrap.
- Most waffle irons only need to be oiled for the first one to two waffles, but refer to your owner’s guide when needed.
- Keep the baked waffles warm in the oven while you finish cooking them all. You can use a baking sheet covered with parchment, but it is best to use an oven-proof wire rack on a rimmed baking sheet so the warm air can circulate.
Storage and Reheat
Once thoroughly cooled, store waffles in an airtight container or zipper storage bag in the fridge. Reheat in the toaster or in the oven at 350 degrees on an oven-proof wire rack on a rimmed baking sheet so the warm air can circulate.
More Waffle and Pancake Recipes
Pumpkin Waffles
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1½ cups whole milk
- 1 cup pumpkin puree
- 3 large eggs, room temperature
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted and cooled
Instructions
- In a medium bowl whisk the flour baking powder, baking soda, ground cinnamon, salt, and ground nutmeg.
- In a large bowl mix whisk the milk, pumpkin puree, eggs, brown sugar, and vanilla extract.
- Stir the flour mixture and the butter into the pumpkin mixture in three increments mixing just until combined. Let the batter rest for 20-30 minutes.
- Preheat the waffle iron and brush it with a little vegetable oil or canola oil. Drop four rounded spoonfuls (about 1/4 cup) into each well and close the lid. Cook for about 5 minutes or until golden brown.
- Place the cooked waffles on a wire rack inside a rimmed baking sheet in the oven on warm until all the waffles are cooked. Repeat until all the batter is cooked.
Notes
- Let the waffle batter rest for about 30 minutes at room temperature. You can also let it rest overnight, but put it in an airtight container in the fridge or cover it well with plastic wrap.
- Most waffle irons only need to be oiled for the first one to two waffles, but refer to your owner’s guide when needed.
- Keep the baked waffles warm in the oven while you finish cooking them all. You can use a baking sheet covered with parchment, but it is best to use an oven-proof wire rack on a rimmed baking sheet so the warm air can circulate.
Hazel
These pumpkin waffles were out of this world good. Super delicious and easy to make!
Michelle
Perfect pumpkin waffles! Served with maple syrup and my son put chocolate chips on top of his. Delish!
Beth Pierce
Smart kid!
Karen
We have one can of pumpkin left so will be definitely making these over the weekend
Beth Pierce
Thanks, Karen! Enjoy!
Jupiter
We’ve had pumpkin pancakes, but not thought of making them into waffles! Sounds like a fantastic recipe.
Beth Pierce
Thanks, Jupiter! Enjoy!
Michelle L
These treats are absolutely delicious! The warm spices and maple syrup with the buttery pecans were perfect for a cozy breakfast. The family loved the waffles.
Beth Pierce
Thanks, Michelle! I am so glad that you and your family loved them!
Lynndee
Those pumpkin waffles look delish! I would love to have them for breakfast today. I will have to grab those ingredients.
Beth Pierce
Thanks, Lynndee! You will love them!
Yasmine
I had a pumpkin leftover from Halloween and wondered what I could do with it. These pumpkin waffles sound amazing – I am definitely going to follow your recipe and give these a try!
Candace
Great flavor choice for the season. They turned out perfect. I reheated them in the toaster just like you suggested. Perfect every time.
April
Made these for brinner the other night and they were a huge hit! They’re definitely going to make another appearance at our table soon!
Beth Pierce
Thanks, April! I am so glad that you liked it!
Ben
These are amazing! I had them with bacon and maple syrup. DEE-licious.
Beth Pierce
Thanks, Ben! So glad that you liked the waffles.
Krystle
The combination of fluffy texture and warm, fall flavors is perfect for a cozy breakfast or brunch.