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These pumpkin waffles are easy to make, and they are the perfect fall breakfast. They're moist and fluffy, with just the right amount of pumpkin spice flavor. Serve them with your favorite toppings and enjoy!
Fall is in the air, and that means it's time for all things pumpkin spice. From pumpkin lattes to pumpkin pie, there's nothing quite like the taste of pumpkin this time of year. And one of the best ways to enjoy the season's flavor is in these easy pumpkin spice waffles.
These Belgian waffles are moist and fluffy, with just the right amount of pumpkin flavor. They're perfect for a weekend breakfast or brunch, and they're also great for freezing and reheating later. As you know, I'm a huge fan of freezer meals, especially freezer breakfasts. It helps get the kids and my farmer out the door quickly in the morning! So, if you're a fan of freezer breakfasts (especially during pumpkin season), check out my freezer-friendly pumpkin bread and pumpkin muffins.
Back to these tasty waffles... I make these in a Belgian waffle maker, which helps make thick, fluffy waffles. The edges also have a little crispiness, making them the perfect bite! Top these waffles with a handful of chopped pecans, a drizzle of pure maple syrup, a spoonful of Greek yogurt or a dollop of whipped cream.
Why You Should Make This Recipe
- Easy to make: This fluffy pumpkin waffle recipe comes together in just a few minutes, and they're made with simple ingredients that you probably already have on hand.
- Moist and fluffy: This pumpkin waffle recipe produces perfectly moist and fluffy waffles with a delicious pumpkin spice flavor.
- Versatile: These waffles can be served with various toppings, including maple syrup, whipped cream, yogurt and nuts.
- Freezer-friendly: These homemade waffles can be frozen and reheated later, making them a convenient option for busy weekday mornings.
Ingredients Needed
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- buttermilk
- canned 100% pure pumpkin puree
- brown sugar
- eggs
- vanilla extract
- butter
See the printable recipe card below for exact quantities.
How to Make Fluffy Pumpkin Waffles
- Preheat your waffle iron.
- In a large bowl, mix dry ingredients: flour, baking powder, baking soda, salt and spices.
- In a separate bowl, blend wet ingredients: buttermilk, pumpkin puree, brown sugar, eggs, vanilla and butter.
- Combine the wet mixture with the flour mixture.
- Pour into a hot waffle iron. Cook according to the manufacturer's instructions or until the waffles are as crisp as you like them.
See the printable recipe card below for exact recipe instructions.
Pumpkin Spiced Waffle Serving suggestions
- Drizzle with maple syrup.
- Top with fresh berries or banana slices.
- Add a sprinkle of cinnamon or a dollop of whipped cream.
- Add chopped pecans or walnuts.
- Slather with Nutella.
- Add some protein with Greek yogurt.
Recommended Equipment & Tools
Storage
- Fresh: To store fresh pumpkin waffles, place them in a single layer on a wire rack to cool completely. Once cooled, you can keep them in an airtight container in the refrigerator for up to 3 days.
- Frozen: To freeze pumpkin waffles, place them in a single layer on a baking sheet lined with parchment paper. Flash freeze for 1 hour or until the waffles are solid. Once the waffles are solid, you can transfer them to freezer bags or containers and freeze them for up to 3 months.
- To reheat frozen pumpkin waffles: Preheat your toaster oven to the desired setting. Place the frozen waffles in the toaster oven and cook until heated through.
Ingredient swaps
- You can use almond flour to make this recipe gluten-free.
- You can use any milk you like, such as almond milk, coconut milk, or soy milk, to make it dairy-free.
- Add ½ cup of chocolate chips to the batter for chocolate chip pumpkin waffles.
- Add ½ cup of chopped nuts to the batter for nutty pumpkin waffles.
Frequently Asked Questions
The secret to making good waffles is not to overmix the batter. Overmixing the batter will make the waffles tough. Mix the dough until it just comes together. A few lumps are ok! Also, the trick is to use a hot waffle iron and try not to peek!
While they're similar, waffle mixes typically have more fat, which ensures crispier exteriors.
Adding ingredients like yogurt or buttermilk can help! For moist pumpkin waffles, the pumpkin puree does the trick.
Generally, yes. Waffle batter tends to be thinner to get that crispy exterior and fluffy interior.
Both can work! Butter adds a rich flavor, while oil ensures a crispier texture.
A short rest allows the gluten to relax and the baking powder to activate, making fluffier waffles.
Waffle Tips
- Do not overmix the batter. This will make the waffles tough.
- Preheat your waffle iron before you start making the batter. This will ensure that the waffles cook evenly.
- Pour the batter onto the hot waffle iron in the center and then spread it out with the back of a spoon. This will help to create even waffles.
- Cook the waffles until they are golden brown and crispy.
- Serve the waffles immediately with your favorite toppings.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
PrintPumpkin Spiced Waffles
These pumpkin waffles are easy to make, and they are the perfect fall breakfast. They're moist and fluffy, with just the right amount of pumpkin spice flavor. Serve them with your favorite toppings and enjoy!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Breakfast
- Method: Small Appliance
- Cuisine: American
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 ¼ cups buttermilk
- 1 cup canned 100% pure pumpkin puree
- 1 tablespoon brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
Instructions
- Preheat your waffle maker according to the manufacturer's instructions.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice and kosher salt.
- In a medium bowl, whisk together the buttermilk, pumpkin puree, brown sugar, eggs, vanilla extract and melted butter.
- Make a well in the dry ingredients and mix in the wet ingredients until just combined. Lumpy batter is ok!
- Spray the waffle maker with cooking spray (top and bottom plates). Spread the batter evenly over the bottom of the waffle maker (generally about ½ cup per waffle) and close the top.
- Cook according to the manufacturer's instructions or until the waffles are as crisp as you like them. I usually turn to the medium setting on my waffle maker, but all appliances will cook at different rates. So please follow your manufacturer's instructions.
- Repeat with the remaining batter, and don't forget to spray the waffle iron top and bottom plates with every set.
- Top with whipped cream, real maple syrup or diced pecans.
Notes
Cook according to the manufacturer's instructions or until the waffles are as crisp as you like them. I usually turn to the medium setting on my waffle maker, but all appliances will cook at different rates. So please follow your manufacturer's instructions.
Keywords: pumpkin, waffles, freezer friendly
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