We love these soft and fluffy pumpkin waffles! My recipe makes a quick batter from scratch with an entire cup of pumpkin, eggs, flour, pumpkin spice (obviously!) and milk. The perfect treat on a crisp fall morning!
I don’t know if there’s anything I love more than the crisp and clear mornings in late summer/early fall. As soon as September hits the calendar, I bust out the pumpkin and we start baking pumpkin bread, pumpkin muffins… And make these pumpkin waffles!
The waffles are very simple to make, but pumpkin tends to make baked goods dense, so make sure the batter isn’t overmixed. If you want to be extra-thorough, beat the egg whites to stiff peaks before adding them to the batter!
Then they bake up to crispy and fluffy perfection in your waffle iron, ready to be loaded with your favorite toppings for breakfast (or ice cream for dessert!).
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- this recipe works great with almond milk in place of regular milk
- use either oil or melted butter – oil is easier to use, melted butter makes them richer and more decadent
- replace half of the flour with whole wheat flour for a nuttier taste
- use granulated sugar in place of the brown sugar; or skip it entirely to keep these naturally sweetened
- if you don’t have pumpkin spice, use 2 teaspoons cinnamon, 1 teaspoon ground ginger, ½ teaspoon allspice and ½ teaspoon ground nutmeg (cut back on the ground ginger if making these for little kids) (or click here for my homemade pumpkin spice mix recipe)
- separate the eggs and beat the egg whites to stiff peaks before adding them to the batter for even fluffier and crisper waffles
Step by step photos
How to make pumpkin waffles:
1) combine the dry ingredients in a large bowl.
2) Make sure to only use HALF a 15-oz can of pumpkin!! and
3) combine it with the remaining wet ingredients in a separate bowl.
4) Add the wet to the dry ingredients and
5) fold together JUST until combined, some lumps are fine.
Recipe tips
Batter tips
- The reason you want to combine the dry ingredients and wet ingredients very well separately: 1) You want the baking powder and baking soda very evenly distributed, to make sure the waffles rise evenly; and 2) you can’t mix the batter a lot once the wet and dry ingredients are combined, so you have to make sure that baking powder is evenly distributed now!
- Stirring 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!
- Batter too thin? The batter should be like thick pancake batter. You can tell your batter is too thin if your first waffles come out deflated and shapeless vs fluffy and slightly crisp. Fold another 2-3 tablespoons of flour into the batter to fix this – this frequently happens to me when I use very large eggs from the farm but it’s easy to correct.
Waffle cooking tips
- 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 take a little longer than regular waffles. 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.
- Waffle size: I tend to make these on the smaller side with about 1.5 large cookie scoops of batter per waffle. I find they bake up fluffier this way vs making very large/thick and heavy waffles.
- Texture: The waffles might look a bit gooey when cut into while warm, but if you tear them you should see how fluffy they are.
Extra waffle tip!
It’s generally safe to open the iron once it has mostly stopped steaming! If no more HEAVY steam comes out of the iron, it means the wet ingredients have mostly cooked and it’s safe to open the iron to check on the waffles without ripping them apart.
Click here for more tips for how to make homemade waffles!
PS how adorable is this pumpkin waffle maker?! Here’s my affiliate link:
Make-Ahead and Freezer Instructions
Make the waffles a day ahead
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.
How to freeze pumpkin 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.
Serving suggestions
Cream cheese and maple syrup are musts for me with these waffles! I also enjoy some chopped pecans sprinkled on top – such a great flavor and texture.
When I’m feeling fancy, I whip up a batch of brown sugar cinnamon apples or some crockpot hot apple cider to serve on the side. Great for a festive fall brunch!
More pumpkin recipes
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Simple Pumpkin Waffles
Recipe details
Equipment
- waffle iron
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1-2 teaspoons pumpkin spice use ground cinnamon, ginger, allspice and nutmeg if you don't have pumpkin spice
- 1 teaspoons cinnamon
Wet Ingredients
- 3 large eggs
- 1 ⅓ cup milk
- ¼ cup maple syrup
- 3 tablespoons oil OR melted butter
- 1 cup canned pumpkin NOT 1 can
Instructions
- In a large bowl stir together the dry ingredients.
- In a measuring jug whisk the eggs, milk, maple syrup, melted butter (or oil) and canned pumpkin until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined – some lumps are fine.
- Bake the waffles in your waffle iron according to the manufacturer's instructions. I recommend baking them on medium heat for a little longer than regular waffles to help them cook through in the middle and crisp up on the outside.
Nutrition
More recipe information
I first shared this recipe in the fall of 2014. I updated the photos, post and video to make it more helpful to you on September 3, 2020.
P.S: Want more pumpkin recipes? Check out my collection of canned pumpkin recipes!
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
Reader Interactions
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Sara says
Just made these this morning! I divided the recipe into 1/3 of the measurements to make just four. They turned out delicious after four minutes in my waffle iron. Great way to use leftover pumpkin puree!
Shari says
Just made these waffles. Super easy, super delicious. So many pumpkin recipes don’t even have pumpkin flavor. These were loaded with pumpkin flavor! Thanks for a recipe I will use again!
fedna says
i had tried this recipe and this was great, i didn’t have maple syrup so i swap it with honey, i’m not sure how the maple was support to taste but the this recipe was amazing. the waffle was fluffy i did the separating the egg white and yolk method and it was good . Good job 🙂
L Frank says
Easy to make, made a double batch to use up an entire can, tastes great. Might whip the egg whites next time for extra fluffiness and crispness.
Linda says
Added choc chips per some previous commenters’ requests and wow, perfect fall brunch recipe!
Taylor N says
These look amazing but I only have Pumpkin Pie spice . Could I Substitute pumpkin pie spice for the spices it calls for ?
Nora says
Hi Taylor, yes you can absolutely! If you have cinnamon, I would do a mix of pure cinnamon and pumpkin pie spice. Otherwise just use pumpkin spice mix to taste!
Vicky says
These were very easy to mix (doubled the recipe) and would have been better if I’d remembered to add the melted butter!
Jenn says
Hi! I’m so excited to try these! How many ounces was your can on pumpkin??
Nora says
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 🙂
Becky says
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.
Nora says
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!
Candy C says
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.
Nora says
Candy, I’m so happy you enjoyed the waffles! Thank you for coming back to review the recipe – I appreciate it very much.
Cindy says
Loved them!!! I only had Maple Praline Sugar Free Syrup so I used it…. wonderful. Has anyone made them using a gluten free four ?
Nora says
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 🙂
Susan says
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!!
Nora says
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!
Larry says
Made these today, my wife and I both thought they were exceptional. Delicious!!!!!! You described them perfectly, yet they still exceeded expectations. Thank you.
Nora says
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!
Larry says
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.