Pumpkin Waffle Recipe

A close up of pumpkin spice waffles stacked on each other.

5 from 6 votes

These Pumpkin Waffles come together quickly with no waiting for the batter to rest. Every bite is full of pumpkin spice flavor, crisp edges, and a fluffy center.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: pumpkin, waffles

Servings: people

Calories: 324kcal

Author: Jess Jankowski

Cost: $5.98

Equipment

Measuring cups and spoons
Waffle iron
mixing bowls
mixing spoon
baking sheet
Liquid measuring cup
whisk

Ingredients

WAFFLES:

3 ½ cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons baking soda
2 Tablespoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon salt
½ cup unsalted butter melted and cooled slightly
4 large eggs room temperature
2 cups canned pumpkin puree not pumpkin pie filling
2 cups milk anything but skim

FOR SERVING (all optional):

Butter
Syrup
Whipped cream
Toasted pecans
Toasted pumpkin seeds

US Customary - Metric

Instructions

PREHEAT:

Preheat the waffle iron.
Move the oven rack to the middle position.
Preheat the oven to 200 degrees F.

MAKE WAFLE BATTER:

Melt butter in a microwave-safe bowl and allow it to cool while you prepare the dry ingredients.
Whisk together flour, baking powder, baking soda, brown sugar, spices, and salt in a large bowl.
Whisk together eggs, pumpkin, buttermilk, and butter in a medium bowl until well combined.
Pour wet ingredients into dry ingredients and whisk until the batter is mostly smooth.
Lightly spray the top and bottom of the waffle iron with cooking spray.

COOK WAFFLES:

Pour batter into the hot waffle iron and cook according to the waffle iron directions until golden brown and crispy.
Remove and set on a baking sheet.
Place the waffles in the oven to keep warm.

SERVE:

Serve with toppings of your choice.

Notes

Storage Tips

STORE: Store in an airtight container in the fridge for up to four days.

FREEZE: Let the waffles cool completely, then wrap them individually in plastic wrap or parchment paper. Place the wrapped waffles in an airtight container or freezer bag and freeze for up to 3 months.

THAW: Thaw the waffles overnight in the refrigerator. You can also thaw the waffles in the microwave on the defrost setting for a few minutes or in the oven at 350 degrees Fahrenheit for 10-15 minutes.

REHEAT: To reheat a single waffle, you can toast it in a toaster. To reheat multiple waffles, place them in a single layer on a baking sheet and bake them in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes or until heated.

Nutrition