I’m so excited to share my favorite pumpkin waffle recipe with you today!
When fall rolls around, there’s nothing better than the smell of pumpkin spice wafting through the kitchen on a crisp morning.
These waffles are the perfect balance of crispy outside and fluffy inside, with that warm pumpkin flavor we all crave.
Once you try these, regular waffles just won’t cut it anymore.
Ready to transform your breakfast game and impress everyone at your table?
Ingredients
- All-purpose flour
- Baking powder
- Pumpkin pie spice or cinnamon
- Salt
- Eggs
- Pumpkin puree
- Milk
- Butter
- Vanilla extract
- Maple syrup
- Brown sugar (optional)
Recommended Tools
Making delicious pumpkin waffles is much easier when you have the right tools on hand. With these kitchen essentials, you can mix, measure and cook your way to perfectly fluffy, spiced waffles that will make any breakfast or brunch special.
- Waffle Iron
The most important tool for creating those signature crispy-on-the-outside, fluffy-on-the-inside waffles.
- Mixing Bowls
You’ll need at least two bowls for separately mixing your wet and dry ingredients before combining.
- Whisk
Essential for properly incorporating dry ingredients and beating eggs for a smoother batter.
- Measuring Cups
Accurate measurements ensure your waffles have the perfect texture and flavor balance.
- Measuring Spoons
Needed for precisely measuring smaller ingredients like baking powder, spices and extracts.
- Cooking Spray
Prevents your waffle batter from sticking to the iron and helps create that perfect golden exterior.
- Ladle
Makes pouring batter onto the waffle iron cleaner and more controlled for evenly sized waffles.
- Warming Rack
Keeps your first batch of waffles warm and crisp while you finish cooking the rest.
Instructions
Let’s bring these delicious pumpkin waffles to life! Start by preheating your waffle iron – this ensures you’ll get that perfect crispy exterior.
While your iron heats up, grab a medium bowl and whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1½ teaspoons of pumpkin pie spice (or cinnamon if that’s what you have), and ½ teaspoon of salt. These dry ingredients create the foundation of your waffle magic!
In a separate bowl, beat 2 large eggs until they’re nice and fluffy. This extra air will help make your waffles lighter!
Now fold in ½ cup of pumpkin puree, ¾ cup of milk, ¼ cup of melted butter, 1½ teaspoons of vanilla extract, and 2 tablespoons of maple syrup. Your kitchen should be smelling amazing already!
Time for the exciting part – combine your wet and dry ingredients! But wait – don’t go crazy with the mixing! Just stir until everything is barely combined. Those little lumps? They’re your friends! Overmixing is the enemy of fluffy waffles.
Spray your hot waffle iron with non-stick spray (trust me, you’ll thank yourself later), and pour in your gorgeous orange batter. Close the lid and let the iron work its magic for 5-6 minutes until your waffles are perfectly crisp.
If you’re making multiple batches, keep your finished waffles warm in an oven set to low heat.
When you’re ready to serve, drizzle with warm maple syrup and watch everyone’s eyes light up! Want to take it up a notch? Try toasting some pecans in maple syrup for an amazing topping that’ll make everyone think you’re a culinary genius!
Pro Tips
To ensure your pumpkin waffles stay warm and crisp while making multiple batches, place finished waffles directly on the rack of an oven preheated to 200°F – this prevents them from becoming soggy while maintaining their just-cooked texture and heat until serving time.
Substitutions & Variations
These classic pumpkin waffles can be easily customized to suit dietary needs, seasonal ingredients or flavor preferences without losing their autumn charm.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend and add 1/4 teaspoon of xanthan gum to maintain the waffle structure.
- Vegan Adaptation: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water), use plant-based milk and vegan butter substitutes.
- Protein-Packed: Add 1/4 cup of unflavored protein powder to the dry ingredients and fold in 2 tablespoons of chia seeds for extra nutrition.
- Chocolate Chunk: Fold 1/3 cup of dark chocolate chunks into the batter and serve with chocolate drizzle instead of maple syrup for a dessert version.
- Savory Spin: Reduce maple syrup to 1 teaspoon, add 1/4 cup grated Parmesan cheese and 1 tablespoon chopped fresh sage to create a savory foundation for breakfast sandwiches.
- Apple Cider Twist: Replace the milk with apple cider for a more pronounced autumn flavor and top with sautéed cinnamon apples.
Leftovers & Storage Tips
While customizing your pumpkin waffles adds wonderful variety, I’ve found that proper storage is just as important for enjoying them beyond breakfast time.
Refrigerate leftover waffles in an airtight container for up to 3 days, or freeze them for a month! Just pop them in your toaster to reheat.
I like placing parchment paper between each waffle to prevent sticking—trust me, your future self will thank you!
##
Pumpkin Waffles with Maple Syrup
Fluffy pumpkin waffles with warm autumn spices, perfect for a cozy breakfast.
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 ½ tsp pumpkin pie spice or cinnamon
- ½ tsp salt
- 2 large eggs
- ½ cup pumpkin puree
- ¾ cup milk
- ¼ cup melted butter
- 1 ½ tsp vanilla extract
- 2 tbsp maple syrup
- Brown sugar (optional)
- Preheat waffle iron.
- Whisk flour, baking powder, spice, and salt.
- Beat eggs; add pumpkin, milk, melted butter, vanilla, and maple syrup.
- Combine wet and dry ingredients; mix until just combined.
- Spray waffle iron; pour batter and cook 5–6 minutes until crisp.
- Keep waffles warm in a low oven if needed. Serve with warm maple syrup.
