Some breakfasts are made to impress, others are made to comfort. Pumpkin Waffles just happen to do both. When mornings feel a little rushed or a little off, this is one of those recipes that helps me slow down and reset. It comes together in one bowl, fills the house with the scent of cinnamon and butter, and has just enough pumpkin to feel cozy without being fussy.
This recipe started out as a way to use up a can of pumpkin, and honestly? I haven’t looked back since. These waffles are now on regular rotation in my kitchen. The texture is just right, light in the middle, crisp at the edges, and the flavor is warm, spiced, and exactly what I want with a cup of coffee and a quiet minute at the table.
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Ingredients
- All-purpose flour
- Milk – You can use any kind of milk but whole milk will give the waffles the best richness. Use oat or almond milk and coconut oil to make these vegan waffles.
- Pumpkin puree – Ensure you’re using pure pumpkin puree, not pumpkin pie filling.
- Melted butter – If you use salted butter, don’t add more salt to the recipe.
- Sugar – White granulated sugar.
- Baking powder – Ensure your baking powder is fresh or your waffles won’t rise properly.
- Baking soda
- Cinnamon
- Salt
How To Make Pumpkin Waffles
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by mixing the pumpkin puree, milk, melted butter, and sugar together until smooth. I like using a handheld electric mixer with whisk attachments for this step because it gives the batter a silky consistency without extra effort. Pumpkin can be thick, and this tool blends everything perfectly in seconds.
Next, add the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. To make sure the waffles are light and tender, I run the flour through a fine mesh sifter right over the bowl. It helps eliminate lumps and aerates the batter, which means crispier waffles later.
Whisk the dry ingredients gently into the wet mixture, just until no flour streaks remain. Try not to overmix; the goal is a smooth but relaxed batter. While the batter rests for a few minutes, preheat your waffle iron. I use a flip-style Belgian waffle maker with adjustable heat settings. The flip function ensures even cooking, and the deep pockets give each waffle a golden, crunchy edge that holds syrup like a dream.
Before adding the batter, give the waffle iron a light coating of oil using a refillable oil sprayer. I love mine because I can use olive oil or avocado oil without the added propellants that come with canned sprays. It’s cleaner, more natural, and it keeps the waffles from sticking.
Now for portioning: a batter dispenser with release handle is your best friend here. I use about 1/3 cup per waffle, and the dispenser makes it neat, consistent, and fast, especially helpful when you’re making a double batch or cooking for guests.
Let the waffles cook for about 3 to 4 minutes, or until they’re golden brown and the edges are crisp. A digital timer is helpful if your waffle iron doesn’t have one built in. It frees you up to prep toppings or pour that second cup of coffee without hovering over the appliance.
When each waffle is ready, gently lift it out using silicone-tipped tongs to avoid scratching your waffle iron or damaging the edges. Transfer it to a cooling rack instead of stacking directly on a plate, this simple step keeps the bottoms from steaming and losing that lovely crispness.
Repeat with the remaining batter, giving the waffle iron a quick spray between each batch. If you’re cooking ahead or serving a crowd, keep finished waffles warm in a low oven on a baking sheet lined with parchment or directly on the rack.
Chef Jenn’s Tips
- Use pure pumpkin puree, not pie filling.
- Preheat your waffle iron completely so the waffles cook evenly and get that golden edge.
- Mix gently once the flour goes in, overmixing can lead to dense waffles.
- Spray the iron between batches, especially since pumpkin batter tends to be thicker.
- Add a pinch of nutmeg or clove if you want extra fall spice depth.
Recommended
Make It a Meal
I love these waffles with a little pat of butter and a good drizzle of maple syrup, but they’re also a great base for toppings. Try whipped cream, banana slices, or sautéed apples with a touch of cinnamon. For a fun brunch twist, layer with yogurt and granola in a stack or serve them alongside scrambled eggs and sausage for something more savory.
Storage
Let the waffles cool fully before storing. Stack them with parchment paper in an airtight container and refrigerate for up to 3 days. For longer storage, freeze them in a sealed freezer bag for up to 2 months. Reheat in the toaster or oven, no need to thaw, and they’ll crisp right back up like they were freshly made.
Pumpkin Waffles
Equipment
Ingredients
- 2 ¼ cup all-purpose flour
- 2 cups milk
- 15 ounces pumpkin puree
- ¼ cup melted butter
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Add the pumpkin purée, milk, melted butter, and sugar to a medium bowl. Whisk until smooth and fully combined.
- Mix the flour, baking powder, baking soda, salt, and cinnamon to the same bowl. Whisk again until the batter is smooth and lump-free.
- Preheat your waffle iron to medium-high heat and spray with non-stick cooking spray.
- Pour about 1/3 cup of batter into the hot waffle iron.
- Cook for 3 to 4 minutes, or until golden and crisp.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
- Enjoy!
Notes
Chef Jenn’s Tips
- Use pure pumpkin puree, not pie filling.
- Preheat your waffle iron completely so the waffles cook evenly and get that golden edge.
- Mix gently once the flour goes in, overmixing can lead to dense waffles.
- Spray the iron between batches, especially since pumpkin batter tends to be thicker.
- Add a pinch of nutmeg or clove if you want extra fall spice depth.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.