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pumpkin waffles on plate
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4.76 from 78 votes

Simple Pumpkin Waffles

These pumpkin waffles are crisp on the outside, fluffy on the inside, and full of cozy fall flavor. Made with real pumpkin, warm spices, and a touch of maple syrup, they’re the kind of breakfast that makes the season feel special!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Difficulty: Easy
Servings: 12 waffles
Calories: 183kcal
Author: Nora from Savory Nothings

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.
    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, 1 teaspoons cinnamon
    dry ingredients for pumpkin waffles
  • In a measuring jug whisk the eggs, milk, maple syrup, melted butter (or oil) and canned pumpkin until smooth.
    3 large eggs, 1 ⅓ cup milk, ¼ cup maple syrup, 3 tablespoons oil, 1 cup canned pumpkin
    bowl with wet ingredients for pumpkin waffles
  • Add the wet ingredients to the dry ingredients and mix until just combined - some lumps are fine.
    bowl with pumpkin waffle batter
  • 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.
    waffle iron with pumpkin waffles

Video

Notes

  • Pumpkin: Use 1 cup canned pumpkin (not 1 full can).
  • Milk: Regular or almond milk both work well.
  • Oil or Butter: Oil is easier, butter makes them richer.
  • Don’t overmix: Stir batter gently—some lumps are fine.
  • Waffle Texture: Waffles may look soft at first but crisp up as they cool.
  • Make-Ahead: Cool on a rack, cover with a towel overnight, reheat in toaster.
  • Freezer Friendly: Freeze in a single layer, then bag. Reheat in toaster or oven.

Nutrition

Serving: 1waffle | Calories: 183kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 125mg | Potassium: 170mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3281IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg