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 a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post 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, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along 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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Rachel says
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.
Nora says
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!
Ashton says
Made these today, and the recipe turned out so great. Thank you for sharing!
Nora says
I’m so happy you liked the waffles, Ashton! And I appreciate you taking the time to leave a review. Thank you 🙂
nikki says
I just made these…baking in my waffle iron. Are they suppose to be almost gooy in the middle?
Nora says
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!
Miryam says
Hi,
I am lactose intolerant so i wanted to know if I could make these with soy mil or would it change the taste too much.
Miryam
Nora says
Hi Miryam, I’m sure it will change the taste a little. But if you’re used to soy milk and fine with it, I bet it would be OK! Hope that helps 🙂
Carey says
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!
Nora says
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!
Lynn says
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!
Nora says
Thank you so much for your sweet comment, Lynn! Put a big smile on my face 🙂 I’m so, so glad you like the waffles.
Marcia says
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!
Nora says
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!
Anne says
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.
Nora says
I’m very happy you like the pumpkin waffles, Anne! Thanks for taking the time to review the recipe – I appreciate it!
Danielle says
Awesome an simple receipe! Made with molasses instead of maple syrup an served with homemade apple butter. yum!
Nora says
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!
Megan says
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?
Nora says
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 🙂
marie says
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?
Nora says
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.
Mel says
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.
Nora says
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.
Darin says
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.
Nora says
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.
Cristina says
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!
Nora says
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!
Janiece says
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!
Nora says
Thank you so much for your sweet comment, Janiece! I’m so happy the recipe was successful for you. Have a lovely weekend!
Jilian says
I loved them
Jilian says
Thank you
Nora says
I’m so glad you did, Jilian! Thank you so much for making this recipe and for coming back to comment on it. I really appreciate it!
jilian says
I add some m&m
Michele says
My nine year old made these . There so good. She add some m&ms . It made them so good . I add walnuts . Loved them .
Nora says
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.
Linda says
Made these yesterday morning. Delicious!!
Nora says
I’m so happy you liked them, Linda! Thanks for reporting back!
Donna says
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!
Nora says
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!
Mandi says
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?
Nora says
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 🙂
Jennefer says
We had these waffles for dinner tonight! They were a hit!!! Delicious! We added a few chocolate chips to ours just because… Thanks for the recipe!
Nora says
I’m so incredibly happy that you enjoyed the waffles, Jennefer! Genius with the chocolate chips 🙂
Lizzy says
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.
Nora says
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!
Dana says
I was searching for a pumpkin waffle recipe and came across this one. Best pumpkin waffles EVER! Definitely a keeper!
Nora says
Wow, thanks Dana! I’m so happy to hear this!
Michelle says
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.
Nora says
I’m so, so happy to hear this Michelle! Thanks for trying them and for sharing your experience! You made my day!
Liz says
Making them this weekend AND scheduled them to publish on our company Facebook. I am SO excited to try these! 🙂
Nora says
Yay, thanks so much Liz! And I’m probably even more excited for you to try them – would be great if you reported back 😀
Liz says
I made them! They’re amazing! Boyfriend loved them. Best friend loved them. I’m making them again Friday night! 🙂
Nora says
Aaaah Liz that makes me sooo happy! I’m so glad you all loved them 😀
Thalia says
These are just these best waffles I have made recently Nora. I love the pumpkin flavour… perfect for fall! Great recipe!
Nora says
Thank you Thalia – I can’t get enough of pumpkin!