Name: Pumpkin Waffles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 2 tbsp sugar; 1 tbsp baking powder; 1 tsp baking soda; 1 tsp fine salt; 1 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp ground cloves; 1 1/2 cups (360 ml) buttermilk; 1 cup (240 g) canned pumpkin puree; 2 large eggs; 1/4 cup (60 ml) melted butter or neutral oil; 1 tsp vanilla

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I love a good autumn breakfast, and these pumpkin waffles deliver cozy spice, crisp edges, and a tender crumb every time. After enjoying baked pumpkin donuts with maple glaze, I adapted the flavors into this waffle batter and refined the technique for reliable results.

Why Make This Recipe

Deep pumpkin flavor with warm spices creates a comforting breakfast or brunch centerpiece.
Pumpkin adds fiber and vitamin A while keeping the batter moist without excess fat.
Quick and convenient: batter takes about 10 minutes to mix and waffles cook in 4–6 minutes each.
Versatile for sweet or savory toppings — perfect for holidays or weekday indulgence.
Personal note: I love this recipe because the short rest time (5–10 minutes) consistently produces crisp edges and a tender interior.

For a contrast in texture and flavor, I sometimes pair these with a tangy pumpkin cream cheese muffin at a brunch spread.

Recipe Overview

Prep time: 10 minutes
Cook time: 20–30 minutes (depending on waffle iron size)
Total time: 30–40 minutes
Servings: Makes 8 Belgian-style waffles (about 4–6" waffles)
Difficulty: Easy
Method: Mix dry ingredients, whisk wet ingredients separately, fold together without overmixing, rest briefly, then cook on a preheated waffle iron until golden and crisp.

My Experience Making This Recipe

I tested this recipe across three waffle irons and adjusted hydration so waffles stay tender inside yet crisp outside. The main discovery: a short rest lets the flour hydrate and baking powder bloom, improving rise and texture.

How to Make Pumpkin Waffles

Start by whisking together 2 cups (250 g) all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, 1 tsp baking soda, 1 tsp fine salt, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp ground cloves. In a separate bowl, combine 1 1/2 cups (360 ml) buttermilk, 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling), 2 large eggs, 1/4 cup (60 ml) melted butter or neutral oil, and 1 tsp vanilla. Fold wet into dry until mostly combined — a few small lumps are fine — then let the batter rest 5–10 minutes. Preheat your waffle iron to medium-high heat, oil lightly, and cook 4–6 minutes per waffle until deep golden and crisp. Keep finished waffles on a wire rack in a warm oven at 200°F (95°C) to preserve crispness while you finish the batch.

For a flavor cross-check and technique inspiration, I referenced approaches used in creative savory waffles such as cheddar jalapeño cornbread waffles when testing batter hydration.

Expert Tips for Success

Use pumpkin puree, not pumpkin pie filling: puree keeps sugar and spice levels under control. For a thicker batter, weigh ingredients (2 cups flour = 250 g).
Don’t overmix: stir until just combined to avoid gluten development that makes waffles tough. A few lumps are OK.
Preheat the waffle iron fully and oil right before pouring batter; temperature is the biggest factor in crispness and color.
Buttermilk or a milk + 1 tbsp vinegar mixture reacts with baking soda to enhance tenderness and lift; don’t skip acidity.
If you want extra richness and steam for a lighter inside, fold in 1/4 cup (60 ml) gently whipped egg whites into the batter at the end.

For tips on handling filled pumpkin dishes and balancing moisture, techniques from this cheese-stuffed pumpkin write-up were helpful during testing.

How to Serve Pumpkin Waffles

Classic: warm waffles with pure maple syrup, a pat of butter, and toasted pecans.
Brunch spread: top with lightly sweetened whipped cream, candied pecans, and a sprinkle of cinnamon.
Savory twist: serve with crispy bacon, a smear of goat cheese, and a drizzle of hot honey.
Party idea: make mini waffles and stack them as small sandwich bites with cream cheese and apple slices for guests.

Storage and Reheating Guide

Room temp: keep waffles on a wire rack covered loosely for up to 2 hours to avoid sogginess.
Refrigerator: store cooled waffles in an airtight container for up to 3 days. Reheat at 350°F (175°C) in a single layer on a baking sheet for 8–10 minutes.
Freezing: cool completely, place parchment between waffles, then freeze in a flat airtight bag for up to 2 months. Toast frozen waffles straight from the freezer (2–3 cycles) or bake at 375°F (190°C) for 10–12 minutes.
Microwave only as a last resort: 20–30 seconds will warm but soften the exterior; finish in a toaster or oven for crispness.

Recipe Variations

Gluten-free: substitute a 1:1 gluten-free flour blend that contains xanthan gum; check hydration and add 1–2 tbsp more milk if too thick.
Dairy-free: use full-fat coconut milk or almond milk plus 1 tbsp apple cider vinegar as a buttermilk substitute, and replace butter with neutral oil.
Egg-free: use two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 5 minutes) — batter may be denser; add 1/2 tsp extra baking powder.
Dessert pairing: top with chocolate chips and serve with a side of two-ingredient pumpkin fudge for an indulgent fall dessert flight.

Nutritional Highlights

Pumpkin puree contributes fiber, potassium, and vitamin A (beta-carotene).
You can reduce saturated fat by using oil instead of butter and lower sugar by 1–2 tbsp without affecting structure.
Allergen info: contains wheat and eggs; contains dairy unless you use the dairy-free substitutions above. Aim for 1 waffle per person as a standard portion; adjust for appetite and sides.

Troubleshooting Common Issues

Waffles are soggy inside: the iron was likely not hot enough or batter had too much liquid (reduce pumpkin or add 1–2 tbsp flour). Also try cooking 1–2 minutes longer.
Waffles stick to the iron: preheat fully and grease the iron with a high-smoke-point oil; if residue builds, wipe with a paper towel between batches.
Waffles are dense: you may have overmixed or used too much pumpkin. Whisk dry ingredients well and fold gently; use fresh baking powder for lift.

Frequently Asked Questions

Q: Can I make the batter ahead of time?
A: Yes — you can refrigerate mixed batter for up to 24 hours. Because baking powder begins working when wet, it may lose some lift; add 1/2 tsp fresh baking powder and stir gently before cooking.

Q: Can I use pumpkin pie filling in this recipe?
A: I recommend using plain canned pumpkin puree. Pumpkin pie filling contains added sugar and spices that throw off sweetness and texture. If you must use pie filling, reduce added sugar and omit spices in the dry mix.

Q: How do I get extra-crisp edges without drying the center?
A: Cook on a hotter iron for a shorter time, and transfer finished waffles to a wire rack in a 200°F (95°C) oven instead of stacking them. This removes steam and keeps the interior tender.

Q: Can I double the recipe and freeze waffles for meal prep?
A: Absolutely. Double the batter, cook, cool completely, then freeze in airtight bags with parchment between waffles. Reheat in a toaster or oven directly from frozen for best texture.

Conclusion

If you want another proven pumpkin waffle formula to compare techniques or flavor ratios, try this Simple Pumpkin Waffles Recipe – Savory Nothings for an alternate approach and inspiration.

Pumpkin Waffles