Pumpkin Spice Waffles
The best breakfast ever! Crispy golden on the outside, fluffy on the inside. You’ll want to make this all year long!
As soon as the weather turns cold (and believe me, it turns very cold very quickly in Chicago, snowing on Halloween!), I am legit pumpkin-everything.
I am all about that PSL, pumpkin bread, pumpkin French toast, pumpkin anything. You name it. Anything with pumpkin, I AM THERE. And I am all over these pumpkin spice waffles.
Seriously. That sheet pan of pumpkin waffles up above? ALL MINE.
Made with buttermilk, pumpkin puree, and all that is good with pumpkin pie spice, this is truly the best breakfast one can ask for this Fall. Serve with warm maple syrup, or if you really want to go that extra mile, dollops of homemade whipped cream will go a very long way, garnished with cinnamon.
Freeze in individual servings to indulge all the pumpkin glory even after pumpkin season is long over!
Pumpkin Spice Waffles
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 ¼ cups buttermilk
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
- In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin puree, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy.
- Pour a scant 1/2 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
- Serve immediately.
Did you make this recipe?
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I am a good cook but pumpkin waffles and pancakes always turn out soggy and flimsy.
These were GREAT. I did add more pumpkin spice and use dairy free ingredients but otherwise followed the recipe and I am SO happy with it. Very pumpkin-y, not sweet and perfect texture. Thank you!
these where so good light and fluffy definitely brings the season spirit
These were a hit with my family. I didn’t have buttermilk so I had to do the milk with vinegar substitution. Other than that I followed recipe as written. Will definitely be making these again 🙂
These are so easy and consistently delicious. We make them year round
Thank you thank you thank you for a pumpkin waffle recipe that actually has plenty of pumpkin!! These were delicious–great body while also producing that delectable crispy edge!!
I did play with the recipe just a tad: replaced 1/2 the flour with oats, nearly doubled the pumpkin pie spice, substituted 1/2 greek yogurt + 1/2 water and a splash of apple cider vinegar for the buttermilk, plus added a little real vanilla.
Note to Belgian Waffle Lovers: this recipe makes about 4 Belgians, using about 3/4 cup of batter per waffle.
What size is the can of purée please. There’s different sizes.
Use your imagination
It says a cup of pumpkin purée not a can full. That would be way too much.
I love these waffles so much. I substitute with King Arthur Gluten Free replacement flour and they’re perfect. I have frozen them and just pop them in the toaster to reheat and they taste like freshly made. Pure maple syrup and some apples on the side, a perfect combo.
Loved the texture and knew to bake in waffle maker twice as long. 1/2 the salt would be plenty and a little more spice or vanilla added would make the plain waffle tastier. I used blueberries and natural maple syrup and these were delicious. Thank you for posting.
Delicious! Loved that they did not have much sugar in the batter so I could give a piece to baby to try. He was a fan 🙂
Question- how long would uncooked batter keep in the fridge?
This recipe is great with an adjustment. It makes several waffles on a mini-iron, which I was using-so you can probably halve the recipe if you are using a mini maker and only have a few people. One big issue is the salt. I used about 3/4 tsp kosher salt, but even then, these were SO salty. I should have known better and trusted my instinct! To salvage them, I had to mix in more brown sugar after the fact. Even then, I could still taste the salt when eaten plain. I would use 1/4 tsp instead.
Delicious! Not overwhelmingly pumpkiny but different from your classic waffle. Lovely golden color
Will be trying these making an pumpkin waffle ice cream sandwich with pralines and cream cream sandwiched in between 2 waffles for dessert.
Just made these for breakfast and they are by far the BEST waffle recipe I have found yet of any variety. So soft and fluffy. They tasted amazing with anything I put on them. My whole family loved them. Thank You for sharing!!!!!
These are seriously the BEST recipe for pumpkin waffles! So light and fluffy and great flavor! I do add a little vanilla extract but that’s my only change. Thank you! My kids are elated I found your recipe! 😉
Can these pumpkin waffles be frozen?
Yes! Once frozen, you can reheat in the toaster. It works great!
I just made these for the first time and made them gluten free per my diet. They turned out beautifully and were delicious! I generally do half GF baking mix and half GF flour to lessen density in waffle recipes as gluten free waffles can easily be too dense. I did the same thing in this case and followed the rest of the recipe as written only altering the flour, with much success.
I made these. Utterly delightful!! I used my own homemade punkin’ pie spice <3
I didn’t have any buttermilk, so I used plain whole-fat yoghurt, and made a 3:1 ratio with yoghurt:water to thin it out. As far as I could tell, it only made it more delicious!!
I made a few with blueberries as well, because my baby loves bluebs. Another I made with mini chocolate chips! Yummy!! Next time I am going to try some with rehydrated raisins and pecans.
Thanks for the recipe!!!
I also had a hard time getting these to turn out. They would not cook through all the way despite fussing with the heat and settings. The waffles would have to be completely burned on the outside to be cooked on the inside. After 5 failed waffles, I turned to making pancakes with the same results.
I just made these and they turned out great. Had to make my own buttermilk with what I had which turned out to be whole milk and almond milk. Just for good measure I threw in a little bit of chocolate milk. Even though I for got to add the brown sugar, they tasted great! I made sure to make the waffles a little shy of 1/2 cup batter. I will make these again for sure! I also made buttered pecans to go on top.
Great texture and outside crisp. Only had one egg so replaced other egg with 1/4 unsweetened applesauce and turned out great!
These were so good!! Perfect with some fresh whipped cream (unsweetened, just some vanilla extract added), and maple syrup on top.
P.S. When you make waffles half awake… 1 CUP canned… heehee!
1 can of pumpkin; does that mean a 14oz small or 29oz large?
These were fantastic! Perfect waffle. I used fresh roasted pumpkin left over from Thanksgiving which may or may not have made them even more delicious 🙂
Light & fluffy with a subtle pumpkin flavor. I toast pecans & coarsely chop & sprinkle them over the top after I ladle in the batter so they cook into waffle.for.a little crunch. These are great for that leftover pumpkin puree.
Yummy, light and fluffy. Recipe made 14 mini waffles. Great after Thanksgiving breakfast.
Hi Chunga, I love your recipes! I did however have a problem with these waffles. They were not done on the inside. I cooked them at 2 different temps and both had the same results. I even cooked the second batch a few minutes longer. Any thoughts?
How thick should the waffle batter be?
Chef’s Kiss AMAZING! Whole family loved.
This recipe was delicious and made the whole house smell amazing!! I didnt change a thing and everyone devoured them… possibly more so than my traditional whole wheat vanilla waffles. You may have just converted us to the pumpkin spice side lol! Thank you ❤
These were delicious!! I love the texture when they are cooked, so soft and fluffy, but also dense somehow.
I think next time I may top them with something other than maple syrup.
I made this for Sunday breakfast and it was…damn delicious!! Crisp and golden outside, moist and yummy inside. Not too sweet either! Highly recommend this!
I’ve made your pumpkin spice French toast and it was amazing this is going to be so delicious too!! I love trying your recipes out!
I just made these for our breakfast for dinner night and they were so good! I prefer my pumpkin and spice in baked goods, not lattes and this hit the spot!! My husband who is a pumpkin spice junkie devoured these
I haven’t made these yet, but wanted to know what the white cream and pecan mixture is on top and if you could share your recipe for that too?
Soo, soo good. We had 100 degree days over the weekend and today, it was finally cooler. It put us in a fall state of mind. What to do… WAFFLES!
These totally eased the “pumpkin spice” craving everyone gets at the end of summer. Thank you soo much!!
I have made a batch this morning, however I am wondering if there is a way to make this more protein heavy, would you recommend putting in protein powder into the mix?
Cheers,
Mert
Yum. We used oat milk with a dash of acv for the buttermilk. I used whole wheat flour and doubled the spice….so changed it a bit, but used your ratios. Delish! Thank you
Very tasty and perfect for the fall!
These were excellent! I made a batch for Thanksgiving morning and it was a perfect fall breakfast. Definitely keeping this recipe and making again
How would you recommend reheating from frozen? In the past the waffles I’ve attempted to microwave turn out soggy and rubbery. Could these be reheated in the oven or toaster?
Thanks!
The toaster is a great option! 🙂
Hello. I was wondering if you would be able to make these in the oven? I bought the new waffle stick pan from pampered chef and thought about making the kids waffle sticks with this delicious recipe? Any tips??
If you want to say Holiday season, try this little alteration. Change the liquid to 1 cup of buttermilk and 1/4 cup of eggnog. My children always request this variation when they come home for the Holidays.
Do you think I could substitute oat milk for the buttermilk to make these dairy free? What would you suggest?