My Pumpkin Waffles

Pumpkin Waffles

I've been making my pumpkin waffles forever. With a sweet pumpkin flavor offset by warm fall spices, fluffy inside and crispy golden outside, they're an irresistible treat that are especially perfect at this time of year.

I like to make a big ol' batch for family brunch gatherings over the holidays and freeze some for leftovers. They're great to pop in the toaster to make sandwiches layered with honey whipped cream cheese or with turkey and cranberry chutney the day after Thanksgiving.

Pumpkin Waffles 2

I made some last week and decided to take a few pics of them. As good as they look here, I promise you they taste even better. Try making them for your guests this weekend -- they will not disappoint!

Pumpkin Waffles 3

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My Pumpkin Waffles (makes 12 4-inch waffles)

Prep Time: 5 mins Cook Time: 10 mins

nut free


  • 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 buttermilk
  • 1 cup pumpkin puree
  • 6 tablespoons melted butter


1. Preheat waffle iron.

2. Sift first 7 ingredients into a bowl.

3. In a separate bowl whisk the remaining ingredients.

4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.

5. 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.

6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.

To Freeze: Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.