Savory Nothings

Home » Recipes » Easy Breakfast Recipes » Waffle Recipes » Simple Pumpkin Waffles

Simple Pumpkin Waffles

by 71 Comments

Pin
Share
Yum

Looking for easy fall breakfast ideas? These homemade simple pumpkin waffles definitely need to happen in your waffle maker this autumn!

The recipe makes a quick batter from scratch with an entire cup of pumpkin, eggs, flour, spices like cinnamon and nutmeg and milk.

Bake to crispy and fluffy perfection in your waffle iron, then load them with your favorite healthy toppings for breakfast (or ice cream for dessert!).

Looking for easy fall breakfast ideas? These simple homemade pumpkin waffles definitely need to happen in your waffle maker this autumn!

So last week these super simple pumpkin waffles happened in my kitchen. Aren’t they beautiful? It was love at first sight for us!

Now they really are plain-old-straight-forward-nothing-fancy-shmancy pumpkin waffles. No cream cheese, no caramel, no brown butter, no nothing.

Just pumpkin batter plus my favourite waffle iron*, which gives the entire stage to Mr. Pumpkin alone. And boy, does he take it and run with it!

You know what else is running? Time. It’s October already? Oktoberfest, Canadian Thanksgiving and Halloween?

It’s not that I care much about the actual Oktoberfest (but HELLO German food!) or know anything about Canadian Thanksgiving but Halloween?

Halloween is ace (that’s British for awesome though I’m starting to think saying “awesome” is much cooler) and every year I slightly regret being a grown up and not invited to any cool parties.

This recipe for simple pumpkin waffles makes a quick batter from scratch with an entire cup of pumpkin, eggs, flour, spices like cinnamon and nutmeg and milk.

The one time I really (and I mean REALLY) celebrated Halloween as an adult was when I was working in a pub and guys! It was so good I might just need to combine ace with awesome.

I had only started working there on the first of October, so I was terribly new to the whole beer tapping and drunk customer handling kind of thing. The bar staff coordinates their costumes every year and it was the year of the Adams Family. The roles had pretty much been distributed already and guess who was left?

The grandma.

Now up until then my understanding of Halloween had been to dress up in a cutesy (or sexy, depending on your relationship status (brackets inside brackets: Facebook was still cool back then)) costume but apparently some people like to make themselves look as horrifying as possible.

Well, the good employee I was I absolutely cooperated and became a scary grandmother for one night.

I put on a huge black skirt and wrapped a fussy scarf around my shoulders. My hair was tousled and sprayed with white temporary hair dye while my face was painted in the most gruesome way possible.

But the coolest thing? My coworker got me this weird black tooth varnish and guys, it looked so REAL!

This recipe for homemade simple pumpkin waffles makes a quick batter from scratch with an entire cup of pumpkin, eggs, flour, spices like cinnamon and nutmeg and milk.

One of the regular customers kept telling me all evening that I shouldn’t have done that to myself and that he was never going to look at me again. When I was standing outside for a quick break a teenage girl actually shrieked when she saw me.

Yeah, those were the good times, making people jump with my appearance. Fun, right?

It was way less fun to actually be working. This party was HUGE.

There were so many people, the whole place was darkened (with bin bags stapled to the ceiling – my job during slow nights in November was getting rid of staples forgotten up there) and we constantly ran out of glasses. I don’t think I ever worked so hard in my life as during that night but it was such a great experience.

Now if there is any way to make your Halloween absolutely legendary if you don’t have the chance to work in a bar – start the day off with those waffles.

In fact, start any day during pumpkin season off with them babies. (Or with Pumpkin Stuffed French Toast. Your call.)

Their plain and simple appearance will give you all the oh-hey-it’s-fall-and-therefore-I-must-eat-all-the-pumpkins (abuse of dashes much?) satisfaction you need!

Hold on, can you hear them whispering too? “Go make us now”!

Looking for easy fall breakfast ideas? These homemade simple pumpkin waffles definitely need to happen in your waffle maker this autumn!

A few tips to make sure these simple pumpkin waffles turn out perfectly for you:

Don’t overmix the batter

When stirring the wet ingredients into the dry ingredients, you want them to be just mixed.

If you whisk both together really hard, the waffles will turn out more dense and chewy instead of light and fluffy. Scroll back up to the recipe video to see what my batter looks like!

Bake them correctly

Because of the pumpkin, the waffles are quite soft as-is. If you don’t bake them right in your waffle iron, they will not turn out the way they should.

Use medium-high heat and allow the waffle maker to fully heat up before greasing.

Bake the waffles until they are crispy on the outside. They will crisp up more once they’re out of the waffle maker and soften back up if left at room temperature for too long.

The waffles might look a bit gooey when cut into while warm, but if you tear them you should see how fluffy they are.

Use them as a make-ahead breakfast or freeze them

If you want to make the waffles the day before, this is what I suggest:

Bake the waffles as instructed. Once you remove them from the waffle iron, immediately place them on a cooling rack.

Once the waffles have cooled down, cover them with a clean kitchen towel and leave them at room temperature.

The waffles will feel soft in the morning, but don’t worry! Pop them into the toaster until they’re hot and crispy.

If you want to freeze the waffles:

Bake the waffles as instructed. Once you remove them from the waffle iron, immediately place them on a cooling rack.

Once the waffles have completely cooled down, place them into freezer bags individually. Alternatively, place them in a single layer on a lined baking sheet and freeze until solid before transferring stacks of waffles to freezer bags.

Freeze the waffles for up to three months. Reheat them in a toaster. Alternatively, bake them on a lined baking sheet for 10-12 minutes at 350°F in your preheated oven.

Looking for easy fall breakfast ideas? These homemade simple pumpkin waffles definitely need to happen in your waffle maker this autumn!

Watch the simple pumpkin waffles recipe video:

Here is the printable recipe for these easy pumpkin waffles:

These simple homemade pumpkin waffles definitely need to happen in your waffle maker this autumn!
4.82 from 16 votes
Print

Simple Pumpkin Waffles Recipe

No fuss around this breakfast! Straight forward pumpkin is nicely spiced up to make up the most delicious waffles for fall!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 337 kcal
Author Nora

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg

Wet Ingredients

  • 3 eggs
  • 1 1/3 cup milk
  • 1/4 cup maple syrup
  • 3 tablespoons butter melted
  • 1 cup pumpkin purée

Instructions

  1. In a large bowl stir together the dry ingredients. In a measuring cup whisk the eggs, milk, maple syrup and melted butter well, then stir in the pumpkin purée.
  2. Add the wet ingredients to the dry ingredients and mix until just combined.
  3. Bake the waffles in your waffle iron according to the manufacturer's instructions.

* I make a commission for purchases made through these links.

SaveSave

END THE MEALTIME STRUGGLE TODAY!

Savory nothings top recipes

Subscribe for free and receive this recipe eBook with simple family recipes to help you de-stress your meals!

I won't ever spam your email. Pinky promise. Unsubscribe at any time. Powered by ConvertKit
Pin
Share
Yum

Reader Interactions

Comments

  3. I was scrambling for waffle ideas today and found your recipe. Since there is only two of us I halved the ingredients and used the 3 setting on my cuisinart waffle iron.. What an excellent recipe! Truly gorgeous and delicious waffles. Thank you.

    Reply

  4. I was searching for a pumpkin waffle recipe and came across this one. Best pumpkin waffles EVER! Definitely a keeper!

    Reply

  5. Started looking for a recipe today, since I saw I still had pumpkin and it was a cool morning.
    Since I’m mum to 4 bottomless pits I doubled the recipe (plus I had 1 3/4 c pumpkin). Didn’t have quite enough pumpkin, and missing an egg, but still came out well.
    The horde can’t seem to get enough.
    The only thing I’ll do different the next time I make it (besides having enough eggs) is just to put all the wet ingredients right into a blender. Maybe it doesn’t matter with a single batch, but with a double I needed my blender.

    Reply

    • I’m so happy to read this, Lizzy!! Awesome that you and your family liked the waffles! And thanks for sharing your experience with the recipe, I appreciate it so much!

      Reply

  7. I am planning on making these as I am in full- on pumpkin mode! Can anyone tell me if you can get away with using regular maple flavored syrup like everyone has in the pantry or do you have to use true maple syrup?

    Reply

    • Hi Mandi, I haven’t personally tried it since I only have access to 100% maple syrup, so I can’t tell you for sure. But I have used maple syrup, honey, agave nectar and golden syrup interchangeably without any issues in various baked goods. I don’t see why maple flavored syrup would work in any other way so I’d say go for it and please report back to us 🙂

      Reply

  8. I was looking for a pumpkin waffle recipe this morning online and after looking at about 10 recipes, I chose this one. And boy, and I glad I did! They were easy to prepare and everyone loved them. I served them with warm real honest to goodness maple syrup and they were a yummy way to start off a fall Saturday morning. Maybe next time I will mix in some chopped pecans to make them extra yummy. Thanks for a great recipe Nora!

    Reply

    • Donna, you’re too sweet! I’m so happy you all loved the waffles! Adding chopped pecans is an excellent idea, I’ll have to try that one as well 🙂 Have a lovely rest of your weekend!

      Reply

    • That makes me so happy, Michele! Your daughter is genius with the M&Ms! Walnuts are lovely, too. Thanks so much for making this recipe and for reporting back.

      Reply

  12. I usually make scones on Saturday morning but decided to change it up a bit today … I really wanted something “pumpkin” and waffles sounded like a nice change of pace. I sprinkled some coarsely chopped pecans on the batter but other than that I made this exactly as written. Oh my … the waffles were wonderful and very easy to make. I served them with maple butter and pure maple syrup … this is definitely my “go to” pumpkin waffle recipe!

    Reply

  13. This were delicious. I cannot wait to make them again. The only thing I will do differently next time is add in some chopped pecans and it will put these over the top!! Yummm!

    Reply

    • I’m so happy you like the waffles, Cristina! Adding chopped pecans will definitely make them only better 🙂 Thank you so much for making the recipe and reporting back!

      Reply

  14. Made these tonight. I separated the egg whites and whipped them before folding them into the batter last thing. Just a waffle habit I have. Everyone really enjoyed them. Thank you.

    Reply

    • I’m so glad you like the waffles, Darin. What a clever trick with whipping the egg whites, I bet it makes waffles come out amazing! Thank you so much for taking the time to report back, I really appreciate it.

      Reply

  15. I made these tonight for dinner, and my husband is still talking about them !!! The only change I made was to use molasses instead of maple syrup.
    This is a keeper for sure, can’t wait to make them for my grandchildren.

    Reply

    • I am so happy to read this, Mel. I’m glad you and your husband enjoyed the waffles, I’m sure your grandchildren will too! Thank you so much for taking the time to leave a review, it means a lot to me.

      Reply

  16. How prominent is the maple syrup flavor in the waffles? I know this is horrible but I am not a fan of maple syrup… Also, do I have to replace it with something or can I just leave it out?

    Reply

    • Hi Marie, that’s not horrible at all – tastes are different! There’s not much in it, so the flavor doesn’t come through that strongly. But you can always replace it with honey or another liquid sweetener. You could also try adding 4 tablespoons of brown sugar. If the batter is too thick with the sugar, add a few teaspoons of milk. I wouldn’t leave out the sweetener altogether, as it helps with the browning and adds flavor and body to the waffles. Hope this helps! Let me know if you have any further questions.

      Reply

  17. Hi! These look delicious! Wanting to make them, but I only have pumpkin pie spice. Can you tell me how much to use in place of the cinnamon,
    all spice, ginger & nutmeg?

    Reply

    • Hi Megan, thanks for asking! You can add 3-4 teaspoons of pumpkin pie spice, depending on how much you want the flavors to come through. Hope that helps, don’t hesitate to ask more questions. And enjoy the waffles 🙂

      Reply

  18. They look dense and limp. Can’t imagine the texture is that of a waffle, which really should have more of a crisp exterior vs. a floppy one.

    Reply

    • I appreciate your honesty, Adam. Please take into consideration that I posted this recipe a few months into blogging (and using a camera), so it took me a really long time to take those photos. The waffles of course ended up soaked with syrup, but these were the best pictures I could get at that time. There’s lots of positive reviews from people who have recreated them, so I’d hope they’re somewhat edible.

      Reply

    • Thank you so much for your kind words, Danielle! I appreciate you took the time to comment on your experience with the recipe and I’m glad you enjoyed the waffles. Have a lovely day!

      Reply

  20. I froze the cooked leftover waffles between sheets of waxed paper. I heat them up in the toaster and they are a very yummy snack. Thanks for the great pumpkin waffle recipe.

    Reply

  21. My husband made these for Sunday brunch! They are simply delicious! I love everything pumpkin! They cooked up perfectly!

    I am interested in the nutritional values. Do you calculate them? If so, please post them for me and other weight watchers. Thank you!

    Reply

    • Hi Marcia, I’m so glad to hear you liked the waffles! I don’t calculate the nutrition facts for my recipes anymore because there are just too many differences between all the calculators. For a simple solution, if you go to the recipe calculator on caloriecount.com, you can simply paste the ingredient list from my recipe. Hope that helps!

      Reply

  22. Hi Nora, I followed your recipe last fall to make/freeze these for my daughters–we love them! Well now with fall approaching, I went to dig out the printed recipe and couldn’t find it…thank goodness I was able to find you online again! Just wanted t say thanks!

    Reply

      • I used unsweetened vanilla almond milk and they were fabulous. (However, I did use the butter! I’m sure another oil would work, too.) Didn’t have allspice on hand, so I used pumpkin pie spice. The waffles puffed up beautifully and were deliciously crispy. Thanks for the wonderful recipe!

        Reply

        • Yay, I’m so glad the recipe worked out with the almond milk, Carey! Thanks for taking the time to rate the recipe, I appreciate this so much!

          Reply

    • Hi Nikki. It’s possible that they turn or a little softer because they have less butter and sugar than you’d find in an average waffle recipe. And the pumpkin makes them softer as well. But they shouldn’t be like raw dough or really dense in the middle. Hope that helps!

      Reply

  26. I made these this morning for my daughter and her best friend who was sleeping over. They loved them! She told me to print and keep this recipe.

    Reply

    • This makes me so happy to read, Rachel! I’m glad the waffles were a hit, and thanks for taking the time to review the recipe. I appreciate it very much!

      Reply

  27. Made these today, my wife and I both thought they were exceptional. Delicious!!!!!! You described them perfectly, yet they still exceeded expectations. Thank you.

    Reply

    • I’m very happy you and your wife enjoyed the pumpkin waffles, Larry! They’re one of our fall favorites. Thanks for taking the time to review the recipe – I appreciate it so much!

      Reply

      • You’re so welcome. Just wanted to let you know I did bake and freeze the leftovers. They were just as wonderful the next day. Spice flavor may have come out more. Thanks again for the keeper. I liked your page on Facebook and look forward to more of your recipes.

        Reply

  28. We tried this for dinner. They were delicious.♥️ I did make a few adjustments… I used self rising flour and added pumpkin pie spice and cinnamon instead of other sipices. I also used maple sugar instead of maple syrup. Turned out magnificent!!

    Reply

    • I’m so happy to read this, Susan! I’m glad you liked the pumpkin waffles and your adjustments sound like a great idea! Thanks for reviewing the recipe – I appreciate your time so much!

      Reply

  29. Loved them!!! I only had Maple Praline Sugar Free Syrup so I used it…. wonderful. Has anyone made them using a gluten free four ?

    Reply

    • Hi Cindy, I’m so happy you liked the waffles. I have not made this particular recipe with gf flour, but I frequently make banana waffles with buckwheat flour. I think the pumpkin might provide enough stability for it to be fine – maybe add some chia gel if you’re not using a readily-mixed gluten free baking blend. Let us know how it goes if you end up testing! One issue that might happen is that the batter sticks to the waffle iron too much. In that case you could simply turn it into pancakes 🙂

      Reply

  30. Made these this morning to use up some leftover canned pumpkin and they are awesome! I used 3 teaspoons of pumpkin pie spice and they were nice and spicy. Thanks for such a quick and easy recipe.

    Reply

  31. Sooo yummy! Thanks for the recipe. I’ve tried pumpkin waffles before, and my kids snubbed them. This recipe was a hit! I tried a batch with chocolate chips and walnuts, and it was equally delicious.

    Reply

    • Yay, that’s amazing Becky! I’m so glad the waffles turned out well for you and the kids loved them. Great idea with the chocolate chips and walnuts – I’ll have to try that with the pumpkin I still have in the freezer. Thank you so much for taking the time to leave a review – I appreciate it very much!

      Reply

    • Hi Jenn! Hope you’ll love the waffles 🙂 I used 1 CUP of pumpkin puree in this recipe, with is about 1/2 of a 15-ounce can. Hope that helps 🙂

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

SAVORY NOTHINGS