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Pumpkin Waffles are easy to make, delicious and will 100% make you the most popular person in your household. Perfect for breakfast, lunch or dinner, there’s never a wrong time for these golden, fluffy treats!
Table of Contents
Why I Love This Recipe
- Fluffy and flavorful: Light inside, crisp on the outside, with warm cinnamon and ginger in every bite. Make it a complete breakfast with a side of fruit and a Crispy Fried Egg.
- Kid-approved: Even the pickiest eaters can’t resist a warm pumpkin waffle! Make them into sandwiches for a fun fall school lunch idea. Want more waffle ideas? Try 9 Recipes to Make in Your Waffle Iron!
- Great for meal prep: Make a double batch (I always do!) and freeze extras for easy breakfasts all week long.
- Versatile: Top them with butter and maple syrup, turn them into a waffle sandwich with cream cheese and fruit, or serve them for breakfast-for-dinner night!
- Use Up Extra Pumpkin Puree: Perfect for that leftover can of pumpkin puree in your refrigerator. Or try these 24 Easy Pumpkin Recipes) for more ways to use it!
My daughter’s now almost 18. We’ve been making these since 2010. Usually making two batches and freezing them between parchment squares. These and this site bring back such wonderful memories. Thanks Weelicious!
– Michelle
The Ingredients
- All-purpose flour: Gives the waffles structure.
- Light brown sugar: Adds sweetness and a touch of molasses flavor.
- Baking powder & baking soda: Keep the waffles light and fluffy.
- Ground cinnamon and ginger: Classic pumpkin spice flavor that makes your kitchen smell amazing.
- Eggs: Help bind the batter and add richness.
- Milk: Adds moisture to the waffle. You can also use buttermilk if you like a bit of tang.
- Pumpkin puree: The star ingredient! Use 100% pure pumpkin puree, not pumpkin pie filling.
- Melted butter: Adds richness and helps create that crisp golden edge.
Variations and Substitutions
- Dairy-free: Use plant-based milk in place of whole milk, and substitute melted coconut oil for butter. And for a vegan pumpkin treat, I would make my Vegan Pumpkin Pancakes!
- Whole wheat version: Swap half of the all-purpose flour for whole wheat flour for extra fiber and a nuttier flavor.
- Extra spice: Add a pinch of nutmeg or cloves for an even warmer flavor. Or use your favorite pumpkin pie spice mix.
- Waffle sandwiches: Spread cream cheese between two waffles and add sliced fruit (like bananas, apples, or strawberries) for a fun lunchbox idea.
How to Make Pumpkin Waffles
- Combine the dry ingredients in a bowl.
- In a separate bowl, combine the wet ingredients.
- Add the dry ingredients to the wet ingredients and mix. Don’t overmix. A few lumps are okay!
- Pour about 1/2 cup of waffle batter into a preheated and greased waffle iron. Cook according to manufacturer’s instructions.
- Serve topped with butter and maple syrup or make into sandwiches filling with cream cheese and sliced fruit if desired.
Tips and Tricks
- Keep them warm: Place cooked waffles on a wire rack in a 200°F oven while you finish the rest of the batch.
- Freezing: Let waffles cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster for an easy weekday breakfast.
- Texture tip: For extra crispiness, cook a minute longer than your waffle iron suggests.
- Make Pancakes: No waffle iron? No problem! This batter makes great pumpkin pancakes.
FAQs
Yes! These freeze beautifully. Just let them cool completely, then freeze in a single layer. Pop them in the toaster or toaster oven to reheat.
I don’t recommend it. Pumpkin pie filling has added sugar and spices, which can throw off the flavor and texture. Stick with pure pumpkin puree.
They’re delicious with maple syrup, yogurt and granola, or even a dollop of whipped cream. For a savory spin, try serving with fried eggs and bacon!
More Pumpkin Recipes
Whether you’re making them on a lazy weekend morning or packing them as a surprise lunchbox treat, these pumpkin waffles are guaranteed to be a hit! If you make this recipe I’d love to know what you think. Leave a comment and rating below!
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Pumpkin Waffles
Ingredients
- 2 1/2 cups all purpose flour
- 1/3 cup light brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 4 large eggs
- 2 cups whole milk (or buttermilk or plant based milk)
- 1 cup pumpkin puree
- 6 tablespoons butter, melted
Instructions
- Preheat waffle iron.
- Sift the flour, brown sugar, baking soda, baking powder, salt, cinnamon and ginger into a bowl.
- In a separate bowl whisk the remaining wet ingredients.
- Add the dry ingredients into the liquid mixture and whisk until smooth. Don't overmix.
- Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
- Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.
Notes
- To Freeze: Allow to cool, flash freeze in an even layer and then place in a ziploc bag. Label and freeze for up to 4 months. When ready, place in toaster oven or oven at 300°F and heat for 10 minutes or until heated through.
- Texture tip: For extra crispiness, cook a minute longer than your waffle iron suggests.
- Make Pancakes: No waffle iron? No problem! This batter makes great pumpkin pancakes.
- Keep them warm: Place cooked waffles on a wire rack in a 200°F oven while you finish the rest of the batch.
Such a great recipe! Will make again and again!
My daughter’s now almost 18. We’ve been making these since 2010. Usually making two batches and freezing them between parchment squares. These and this site bring back such wonderful memories. Thanks Weelicious!
Michelle! Thank you so much for the kind comment. This makes my heart soar!
I made these waffles for dinner and my picky eater (5yo) said they were the best thing ever! The recipe was so easy my 2yo helped me with all of it.
What waffle maker do you use?
Great substitutions, thanks for sharing!
Substituted pureed sweet potatoes for pumpkin when I realized I was out of canned pumpkin. Also used pumpkin pie spice in place of ginger. Lastly, I never have buttermilk, so I used the substitute of 1 tbsp. lemon juice per cup of milk. Delish!
That should work out just fine! Saves you time, too!
Is there any reason I shouldn’t make the batter the night before and stick it in the fridge until we wake up the next morning?
You can, but it is a little tricky. Use half the amount of brown sugar called for if you’re using agave, and then increase the flour by the same amount. You might need to add a little more or less flour to get to the right consistency!
Can I replace the brown sugar with agave? Will it alter the results any?
This is a yummy recipe and makes perfect pancakes too.
This is definitely my new favorite waffle recipe! I was already using waffles like a sandwich w/ crem cheese & raisins between, but love the pumpkin!! I may try to us honey instead of brown sugar next time, as I usually have that on hand more. Thanks for a great website!!
I made these a couple of weeks ago and my baby loves them. I did alter the recipe, I used a whole can of pumpkin instead of just a cup, and they turned out great. They freeze wonderfully, so I am able to take out just the right amount for a snake or a meal (I broke them into 4s after I froze them).