This Pumpkin Waffles Recipe is made with pumpkin puree PLUS a secret ingredient in the batter to create a sweet, fall-inspired breakfast!
Are you ready for pumpkin flavors? It sure is a favorite and for good reason. Not only is it delicious, but pumpkin is packed full of nutrients too.
This time of year we love to add pumpkin to as many recipes as we can, like in this pumpkin waffles recipe. We love that it gives that classic fall flavor but it adds a warmth and richness we seem to miss the rest of the year.
I love to make these on Saturday morning and double or even triple the batter. It’s great because we can have leftovers for breakfast on Sunday morning when we really don’t feel like cooking. Sometimes we still have a bunch leftover for breakfast into the week too.
If you love the cozy flavor of pumpkin – these waffles will be your new favorite breakfast.
pumpkin waffles
Here are some commonly asked questions
How to keep waffles warm before serving
This can be tricky when making a lot of waffles – you want the first ones to still be hot when all of the batter has been made and you are ready to serve.
To do this – set your oven to warm and place the cooked waffles on a baking sheet in the warm oven while you cook the remaining waffles.
I recommend waiting to add any butter until serving – if you add it when they come directly off of the waffle maker and it sits on the waffles for a period of time before serving – they tend to get a bit soggy. No one wants that.
Why do I need pumpkin puree instead of pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
What if I don’t have pumpkin pie spice?
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
- 1/3 cup cinnamon
- 1 tbsp each of ground ginger, nutmeg, ground cloves
- 2 tsp Allspice
recipe for pumpkin waffles
What is the best way to store leftover pumpkin waffles?
Let the waffles cool completely. Then you can place a piece of parchment in between each one and either refrigerate or freeze until ready to enjoy again. They will keep in the fridge for up to 4 days or freeze for up to 3 months.
If you love pumpkin – be sure to check out these delicious pumpkin breakfast recipes too!
- pumpkin butter donuts
- pumpkin cinnamon rolls
- easy pumpkin bread
- the best pumpkin streusel muffins
- peanut butter chocolate pumpkin muffins
- grill pan pumpkin spice waffles – no waffle iron required
- pumpkin cranberry granola
- cinnamon pumpkin pancakes
- pumpkin zucchini muffins
Can this recipe be doubled?
Yes – this recipe doubles well. Make sure to give yourself enough time to cook each waffle – as doubling the batter means doubling the cooking time too. But these are well worth the wait.
homemade pumpkin waffles
What syrup/toppings can be served on waffles?
The possibilities are endless – but we love to pair these homemade waffles with these favorite recipes!
- Pumpkin Caramel
- Cinnamon Honey Butter
- Pumpkin Butter
- Slow Cooker Fig Butter
- Homemade Blueberry Syrup
- Creamed Honey
- Homemade Buttermilk Syrup
- Stabilized Whipped Cream
easy pumpkin waffles
How to make pumpkin waffles
- Preheat the waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, baking powder, and pumpkin pie spice.
- In another bowl, whisk together the egg, pumpkin puree, milk, melted butter, and maple syrup.
- Add the wet ingredients to the dry and whisk just until no large lumps of flour remain. You don’t want to overmix!
- Once the waffle iron is preheated, grease it lightly with nonstick baking spray and add ½ cup of batter to the waffle iron.
- Cook for 3-4 minutes or until the waffle is crisp on the outside and fully cooked in the center– you can always insert a toothpick into the waffle to make sure it comes out clean.
- Repeat steps 5 and 6 with the remaining batter.
- Serve garnished with your favorite toppings. Enjoy warm.
- Store any leftover waffles in an airtight container in the fridge for up to two days.
Why are my waffles sticking to the waffle iron?
The first thing is to make sure the waffle iron is preheated. Adding the batter before the waffle iron is at full temperature causes the batter to cook too slowly instead of sort of searing the outside to create that crust.
The second issue could be not getting enough non-stick spray or cooking oil added before pouring the batter onto the iron. Make sure the whole thing- top and bottom – are evenly coated between making each waffle.
Ingredients for pumpkin waffles
- all-purpose flour
- baking powder
- pumpkin pie spice
- egg
- pumpkin puree
- whole milk
- butter – melted
- maple syrup
Tips for making the BEST Pumpkin Waffles
- All-purpose flour is great in this recipe, just make sure to measure it correctly using the spoon and level technique. Adding too much flour can result in a dense waffle.
- Baking powder helps our donuts rise.
- The pumpkin pie spice enhances the pumpkin flavor and adds a bit of warmth. Feel free to substitute ground cinnamon if you don’t have any pumpkin pie spice on hand.
- The egg binds the waffle batter together.
- Pumpkin puree is what gives these waffles a pumpkin flavor and subtle orange color.
- The milk helps keep the waffles moist. I used whole milk, but swap any kind you like.
- Butter adds a bit of richness to the waffles.
- The maple syrup adds a hint of sweetness and compliments the pumpkin flavor well.
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making pumpkin waffles…
This pumpkin waffle recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand
OR maybe you have never made homemade waffles before, & you might be a bit nervous – but you’re going to love them.
I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
- waffle maker
- mixing bowls
- whisk
- ladle
- all-purpose flour
- baking powder
- pumpkin pie spice
- pumpkin puree
- maple syrup
If you love this Easy Pumpkin Waffles recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
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Pumpkin Waffles Recipe
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 large egg
- ¾ cup pumpkin puree
- ¾ cup whole milk
- 2 tablespoons butter melted
- 2 tablespoons maple syrup
Instructions
- Preheat the waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, baking powder, and pumpkin pie spice.
- In another bowl, whisk together the egg, pumpkin puree, milk, melted butter, and maple syrup.
- Add the wet ingredients to the dry and whisk just until no large lumps of flour remain. You don’t want to overmix!
- Once the waffle iron is preheated, grease it lightly with nonstick baking spray and add ½ cup of batter to the waffle iron.
- Cook for 3-4 minutes or until the waffle is crisp on the outside and fully cooked in the center– you can always insert a toothpick into the waffle to make sure it comes out clean.
- Repeat steps 5 and 6 with the remaining batter.
- Serve garnished with your favorite toppings. Enjoy warm.
- Store any leftover waffles in an airtight container in the fridge for up to two days.
Notes
- All-purpose flour is great in this recipe, just make sure to measure it correctly using the spoon and level technique. Adding too much flour can result in a dense waffle.
- Baking powder helps our donuts rise.
- The pumpkin pie spice enhances the pumpkin flavor and adds a bit of warmth. Feel free to substitute ground cinnamon if you don’t have any pumpkin pie spice on hand.
- The egg binds the waffle batter together.
- Pumpkin puree is what gives these waffles a pumpkin flavor and subtle orange color.
- The milk helps keep the waffles moist. I used whole milk, but swap any kind you like.
- Butter adds a bit of richness to the waffles.
- The maple syrup adds a hint of sweetness and compliments the pumpkin flavor well.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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