Pumpkin Waffles Recipe is the best breakfast to start your fall morning with! They’re whipped up from scratch in just a few minutes with ingredients like pumpkin puree, pumpkin pie spice, buttermilk and more. Fluffy, cozy, classic… There’s a whole lot to love here!
This is the one and only pumpkin waffle recipe you’ll ever need. If you’re a big fan of our Belgian Waffle Recipe, this will be a hit too! They’re moist, fluffy, and are made from scratch in a matter of minutes! My whole family knows fall has officially started when I plug in the waffle iron and get out the pumpkin puree. I usually will make a big double or even triple batch of these waffles and keep them in the freezer so we can grab them all fall long! This is a super easy make-ahead and freezer-friendly recipe. More on that info below, just scroll down!
What Creates the Pumpkin Flavor in These Waffles?
Pumpkin puree and pumpkin pie spice work together to create that classic pumpkin flavor we all know and love! You can add more fall flavor with an extra sprinkle of cinnamon in the batter or on top of your cooked waffles if you’d like.
How to Make Pumpkin Spice Waffles
1. Prepare. Preheat your waffle iron and gather all your ingredients.
2. Mix the dry ingredients. Whisk the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice together.
3. Make the waffle batter. Pour the melted butter, egg, pumpkin puree, and buttermilk into the dry ingredients and mix well. This is a thick, fluffy batter.
4. Cook the waffles. Cook the waffles according to your waffle iron’s manufacturer’s instructions.
Enjoy! Serve hot with syrup!
PRO TIP: Try not to over-mix your waffle batter. If you overdo it, your waffles won’t be as fluffy as they could be.
Storing and Freezing Pumpkin Spice Waffles
Once cooled to room temperature, you can either store these waffles in the fridge or freeze them for later. In an airtight container in the fridge, they’ll stay fresh for about 3-4 days. Reheat them in the toaster or toaster oven so they stay nice and crisp on the outside! To freeze pumpkin waffles, wrap them in saran wrap, pack them in a gallon size zip-top bag, and pop them in the freezer. Properly stored, they’ll last for up to 3 months. Don’t forget to date and label!
Our Favorite Way to Serve These Waffles
Maple or cinnamon syrups would go best with these waffles and I also love them with Cinnamon Butter! If you’re not much of a syrup person, then I suggest a big scoop of whipped cream… I may or may not have made a whipped cream sandwich with these! To double down on that pumpkin flavor even more, you can always serve these waffles with some homemade Pumpkin Butter.
Ingredient and Recipe Notes for
Flour – It’s best to spoon the flour into the measuring cup rather than dunking the cup right into the bag of flour. When you dip the cup into the bag, you end up packing the flour into the cup (which results in too much flour).
Brown Sugar – All out? You can make your own by combining 1 cup of white granulated sugar with 1 TBSP of molasses.
Pumpkin Pie Spice – This is what creates that warm, spiced pumpkin flavor. Sprinkle it on top of your pancakes for an added touch of pumpkin-y goodness!
Buttermilk – This is what makes waffles nice and fluffy. You can make your own if you need to by simply combining 1 cup of milk with 1 TBSP of freshly squeezed lemon juice or white vinegar.
Pumpkin Puree – You won’t use the whole can if you’re just making one batch of these waffles. If you have leftover puree, use it to make some Cinnamon Sugar Pumpkin Muffins!
- Preheat your waffle iron.
- In a large mixing bowl whisk the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice together.
- Pour in the melted butter, egg, pumpkin puree, and buttermilk. Mix well.
- Cook the waffles according to your waffle iron's manufacturer's instructions.
- Serve hot with syrup or whipped cream!
Nutrition information is automatically calculated, so should only be used as an approximation.