Pumpkin Waffles are easy, delicious and are sure to make you the most popular person in your household. Perfect for breakfast, lunch or dinner, there’s never a wrong time to eat these scrumptious treats!

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When I come up with a new recipe for Weelicious, it usually takes me some time to test it, write the post, stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of the kids lunches on my socials, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, Pumpkin Waffles!

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Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who’s overstocked on pumpkin and wants to get rid of it in the yummiest way possible!

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In our house, we’re all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. Waffle sandwiches. 

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How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy Pumpkin Waffles? I guarantee you’ll win mom (or dad) of the year for that one! Your little ones will be asking for this recipe all the time!

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These Pumpkin Waffles are sure to become one of your staple fall treats. Let me know what your favorite ingredients are to add to your waffle sandwich! 

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Pumpkin Waffles

5 from 2 votes
Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

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

Instructions 

  • Preheat waffle iron.
  • Sift first 7 ingredients into a bowl.
  • In a separate bowl whisk the remaining ingredients.
  • Whisk the dry ingredients into the liquid mixture and whisk until smooth.
  • 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.
  • *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.
  • ** If you don’t have buttermilk on hand you can use whole or 2% milk

Video

Nutrition

Sodium: 410mg | Sugar: 8g | Fiber: 1g | Cholesterol: 80mg | Calories: 220kcal | Fat: 8g | Protein: 7g | Carbohydrates: 30g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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.

Comments

  1. 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.

  2. What does the Astrix beside 1 cup of milk mean? Am I using 1 cup of Milk AND 1 cup of buttermilk? Or am I doing one or the other? Thanks so much! These sound delicious.

  3. 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!

  4. 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?

  5. 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!

  6. […] very slightly adapted from Weelicious. Share this:PinterestFacebookStumbleUponEmailLike this:LikeBe the first to like […]

  7. […] Weelicious Share this:TwitterFacebookLike this:LikeBe the first to like […]

  8. Today’s (and yesterday’s) healthy bento lunch box: breakfast for lunch & PB and banana « greener, healthier living says:

    […] waffles, maple syrup, boiled egg, Canadian bacon rolls and mixed berries. Pumpkin waffle recipe here. They are soooo […]

  9. […] yes, there is a Harvard-crested waffle on the front, so of course I am going to recommend a waffle recipe (Pumpkin waffles to be exact, obviousness be […]

  10. 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!!

  11. 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).

  12. Love this recipe! I’ve used it to make pancakes several times. My parents just gave me their old waffle iron, so I finally got to make them as waffles. Yum!

  13. health insurance…

    […]Pumpkin Waffles | Weelicious ??? – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  14. Hi! Just curious what size waffle maker you use for your waffle sandwiches. There is a footnote on this recipe which says you use a Belgian waffle maker, however the photo doesn’t look like each side could be as thick as a Belgian waffle. Do you use two regular waffles or one Belgian waffle sliced in half? I just tried the latter and it was difficult to cut it without “holes” appearing on one side. Thanks!

  15. […] I think of eating pumpkin, I think of something sweet like pie, muffins, bread, donuts or waffles.  I’ve never really wanted to try pumpkin soup or other pumpkin flavored meals.  But when I […]

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    […]Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Pumpkin Waffles[…]…

  17. The only problem with these, is you cannot make them with hungry children, they eat them up way too fast! 🙂 Thanks!

  18. I just made these for dinner (with veggies on the side!), only I don’t own a waffle iron, so I cooked them like pancakes. It worked great and my kids are gobbling them up as I write this! Thanks for another great recipe!

  19. […] Since I still had a cup of pumpkin puree leftover from the muffins that I made the other day, I decided to make some pumpkin waffles.  It was dinner time when I decided to do this, so I figured I could just freeze and reheat them in the toaster for future lazy breakfasts.  Here’s my version of the Weelicious Pumpkin Waffles. […]

  20. Wonderful site, where did you come up with the knowledge in this piece of content? I’m happy I found it though, ill be checking back soon to see what other articles you have.

  21. […] (6) When we get in a food rut, I sometimes head over to Weelicious which has great recipes and inspiration. Baby food purees and big kid food too! Vegetable “Fried” Rice is one of our oldest’s favorites, and coincidentally, what she has for lunch today. Weelicious also has great freeze-worthy recipes that are great when you have more time on the weekends to cook and it saves a TON of time when preparing lunch. Some of our favorites are here, here and here. […]

  22. You can use applesauce instead of eggs. 1/4 cup unsweetened (not chunky) applesauce plus 1/2 teas baking powder for each egg you are replacing.

  23. We just made these this morning with a few modifications because we are dairy free. I used Earth Balance in place of the butter, and coconut milk instead of milk. We also used butternut squash puree instead of pumpkin and then later added some freeze dried apples for fun. The waffles turned out lovely and we will definitely use this recipe again!

  24. I forgot to say that we also used white whole wheat flour and it worked perfectly! Light and airy just like regular flour without the coarseness of whole wheat flour.

  25. […] a recipe that would use up leftover pumpkin puree, so I went into the Weelicious archives and found Pumpkin Waffles. This time I warned Kurt about the extreme act of deception I was about to orchestrate for the […]

  26. We loved these! The kids even commented on the smell and they dug right in! This recipe is definitely a good reason for stocking up on pumpkin! Thanks so much!

  27. i made these for the first time, I was so PROUD of my self. First I have never made waffles and to make them from scratch they were amazing. I made extra and I think we ate them everyday for a week! The whole family loved them and I especially loved the idea that we were getting healthy pumpkin in there too.

  28. maybe my question was not phrased correctly, just wanted to know what 1 MILK meant for the ingredients, as in what measurement as it already has butter milk…thanks

  29. The 11 Best Foods You Probably Aren’t Eating | Weelicious ™ - Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! says:

    […] How to eat: Mix with a little butter, cinnamon and nutmeg. Weelicious Pumpkin Waffles […]

  30. I just made a half recipe of these for my family for breakfast. I didn’t have the buttermilk so I just used non-fat milk, and when it came time to add the pumpkin, I realized all I had was organic “pumpkin pie mix” puree. Oops! They were still delicious and my 2-year old son ate 2 whole waffles! (My husband ate 5!)

  31. hi,
    this recipe sounds awesome! i was wondering what i could substitute buttermilk with? we’re lactose intolerant over here.

    thanks!

  32. Just wanted to thank you for having such a wonderful healthy food blog. What kind of milk does your kids drink? I notice you cook alot with almond and rice milk. Do you have a healthy version of frosting for cupcakes?

  33. Looks SO yummy! Did you add any flavoring to the cream cheese? I love the idea of cutting the waffles to make sandwiches. Thanks!

  34. That is a fabulous idea! I will definitely be putting that in my daughter’s lunch box soon. My son is allergic to cinnamon – do you think I could leave it out?

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