These Pumpkin Waffles are a simple from scratch recipe that gives you the perfect crisp edges and fluffy center you need in a waffle. Full of fall flavor making these ideal for breakfast or brunch.
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Why We Love These Pumpkin Waffles
- Easy to make with a few simple ingredients.
- Quick enough for weekday mornings.
- Family friendly fall breakfast everyone loves.
- Freezes well so I suggest making a double batch!
- Great breakfast meal prep recipe.
Pumpkin Waffle Ingredients
- Unbleached All Purpose Flour
- Baking Powder
- Salt
- Cinnamon
- White Sugar
- Eggs
- Milk
- Pure Vanilla Extract
- Pumpkin Puree
- Salted Butter
Substitution Suggestions:
- All Purpose Flour: You could also use whole wheat flour or white whole wheat flour. Both are equally delicious.
- Cinnamon: If you prefer pumpkin pie spice, you can use that instead or with the cinnamon.
- Sugar: You can substitute with brown sugar, honey or maple syrup.
- Milk: Any milk you drink will work with these waffles. I usually use 2% cows milk. You could also use buttermilk or make your own buttermilk.
- Pure Vanilla Extract: It is essential to always use pure extracts. The imitation extracts are fake flavored water that is chemically made and you can taste it when you use it.
- Pumpkin Puree: This recipe calls for pumpkin puree which is 100% pumpkin with nothing added. Make sure you are buying real pumpkin puree and not pumpkin pie filling. Pumpkin pie filling is already sweetened with added spices.
- Salted Butter: Unsalted butter can be used. Add an additional ¼ teaspoon of salt to the waffle batter.
How to Make Homemade Buttermilk:
If you have milk and lemon juice or vinegar you can make your own buttermilk and skip the extra trip to the store. Combine 1 tablespoon of lemon juice or white vinegar per 1 cup of milk. Let it sit for at least 5 minutes then use in your favorite recipes.
This pumpkin waffle recipe is a perfect addition to your list of homemade waffles recipes. They are full of delicious pumpkin flavor, warm spices and a drizzle of maple syrup makes these the best pumpkin waffles.
How to Make Easy Pumpkin Waffles
- First step, heat waffle iron. As the waffle iron heats, prepare the waffle batter.
- In a large bowl, whisk together the dry ingredients: all purpose flour, baking powder, salt, cinnamon and white sugar.
- In a small bowl, whisk together the eggs, milk, pure vanilla extract and pumpkin puree.
- Add the wet ingredients to the flour mixture and whisk it together a few times.
- Add the melted butter and whisk until everything is just fully incorporated being careful not to overmix.
- Using a ladle or measuring cup, pour batter into heated and greased waffle iron. My Belgian waffle maker takes about 1 cup of batter.
- Cook the waffle according to the manufacturer’s directions. Mine takes about 3-4 minutes.
- Remove waffle to a baking sheet with a cooling rack. You can keep the waffles warm in a very low oven until they are all made. Try not to stack the waffles too much because the steam can make the waffles soggy.
What to Serve with Pumpkin Belgian Waffles
Well first the obvious, warm pure maple syrup. There are a lot of different ways to serve these delicious waffles. Top waffles with some whipped cream or greek yogurt and Candied Pecans or mini chocolate chips. These waffles are filling and comforting on their own, but they are also really good with a side of breakfast meat like baked bacon and some fruit like my Fresh Fruit Salad.
If you want to take these waffles to the next level, you can turn it into a dessert recipe by adding a scoop of vanilla ice cream, a drizzle of caramel or chocolate sauce and top it all off with some whipped cream and candied nuts or chocolate shavings. I will never judge a dessert waffle! Does that not sound amazing?!
Do you love waffles? Try these other waffle recipes!
How to Freeze Pumpkin Waffles
Once all the cooked pumpkin waffles have completely cooled, cut them into quarters, halves or leave full size. Then place them on a sheet pan layered between wax paper or parchment paper. Place in the freezer and freeze for a couple hours. Once the waffles are fully frozen, place them in a freezer safe airtight container or freezer bags. Then label, date and freeze. Frozen waffles will last 3-4 months in the freezer.
How to Reheat Pumpkin Waffles
You can reheat the leftover waffles in the toaster, toaster oven, oven or microwave. My kids usually use the microwave because they are impatient. I like them better in the toaster and oven because it helps keep the outsides nice and crisp. Either way will work.
Tips for Pumpkin Waffles
- Always fluff your flour before measuring. This helps make sure the flour is properly measured.
- Double check your dates on your baking powder. Old and expired baking powder will not do its job right.
- Use room temperature ingredients for best results.
- Before adding wet ingredients, whisk or stir flour mixture well to help eliminate any big lumps of flour.
- Be careful not to overmix the batter. Overmixing will create rubbery waffles instead of soft and fluffy waffles.
- Make sure the waffle iron is hot and ready. Adding batter to a cold iron is a big no-no.
- No peeking in the waffle iron until it has stopped steaming. Once it has stopped steaming, the waffle is just about done.
FAQs About Pumpkin Belgian Waffle Recipe
Belgian waffles are usually larger and thicker in size, have deeper pockets, and are made in a Belgian waffle maker. Belgian waffles usually use a leavening agent, yeast or whipped egg whites in the batter to make them fluffy. Other waffles have much smaller grid pockets, are usually thinner, smaller in size and more dense.
Don't overmix the batter. Overmixing is a common reason waffles don't turn out light and fluffy.
Eggs hold the batter together, gives volume and incorporates air into the batter helping the waffles become light and fluffy.
Make sure the waffle iron is preheated before adding the batter. If the iron is cold, it will create too much moisture as it heats. Resulting in steaming the waffle and making it soggy.
More Delicious Pumpkin Recipes:
- Pumpkin Crisp
- Pumpkin Bars with Cream Cheese Frosting
- Easy Pumpkin Bread
- Cream Cheese Pumpkin Muffins
- Mini Pumpkin Donuts
- Pumpkin Pie Bundt Cake
- Baked Pumpkin Donuts
- Pumpkin Chocolate Chip Scones
- Whole Wheat Pumpkin Pancakes
- Pumpkin Cupcakes
- Frosted Pumpkin Drop Cookies
- Pumpkin Chocolate Chip Cookies
- Homemade Pumpkin Pie
- White Chocolate Chip Pumpkin Cookies
- Pumpkin Zucchini Muffins
Pumpkin Waffles
Ingredients
- 2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 2 tablespoons sugar
- 2 large eggs
- 2 cups milk
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 4 tablespoons salted butter, melted
Instructions
- First step, heat waffle iron. As the waffle iron heats, prepare the waffle batter.
- In a large bowl, whisk together the dry ingredients: all purpose flour, baking powder, salt, cinnamon and white sugar.
- In a small bowl, whisk together the eggs, milk, pure vanilla extract and pumpkin puree.
- Add the wet ingredients to the flour mixture and whisk it together a few times. Add the melted butter and whisk until everything is just fully incorporated being careful not to overmix.
- Using a ladle or measuring cup, pour batter into heated and greased waffle iron. My Belgian waffle maker takes about 1 cup of batter.
- Cook the waffle according to the manufacturer’s directions. Mine takes about 3-4 minutes. Good tip is to wait until the waffle is completely done steaming before checking for doneness.
- Remove waffle to a baking sheet with a cooling rack. You can keep the waffles warm in a very low oven until they are all made. Try not to stack the waffles too much because the steam can make the waffles soggy.
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