Easy Pumpkin Waffles
Most mornings around here are a blend of sleepy eyes, half-sipped coffee, and a mental to-do list already a mile long. So when I say I like a breakfast that makes things easier and feels like a little treat, I mean it. That’s exactly where these Pumpkin Waffles shine. They’re quick to pull together, full of cozy flavor, and just special enough to make a regular fall morning feel like something more.
I started making Pumpkin Waffles one day when I spotted a can of pumpkin on the pantry shelf and didn’t want to go the muffin route again. I figured I’d give it a try, and now they’ve fully earned their spot in my anytime rotation. The batter is stirred together in one bowl, the waffles cook up golden with just the right crisp edges, and the cinnamon-spiced flavor makes the whole kitchen smell like you put in way more effort than you did.
Ingredients
- Milk – You can use any kind of milk but whole milk will give the waffles the best richness. Use oat or almond milk and coconut oil to make these vegan waffles.
- Pumpkin puree – Ensure you’re using pure pumpkin puree, not pumpkin pie filling.
- Melted butter – If you use salted butter, don’t add more salt to the recipe.
- Sugar – White granulated sugar.
- Baking powder – Ensure your baking powder is fresh or your waffles won’t rise properly.
- Baking soda
- Cinnamon – Fresh cinnamon has so much more flavor. I always keep fresh spices on hand.
- Salt
- All-purpose flour
How To Make Pumpkin Waffles
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by combining the pumpkin puree, milk, melted butter, and sugar until the mixture is smooth and creamy. I like using a handheld electric mixer with whisk attachments here, especially when I’m working with thicker ingredients like pumpkin. It speeds things up and blends everything evenly without splashing or straining your arm first thing in the morning.
Once the wet ingredients are ready, it’s time to add the flour, baking powder, baking soda, cinnamon, and salt. To keep the batter light and lump-free, I use a fine mesh flour sifter before whisking it all together. It might seem like a small step, but it helps create that soft interior you want in a waffle without making the batter heavy.
When the batter is smooth, set it aside and get your waffle iron heating. I use a flip-style Belgian waffle maker with adjustable temperature settings to get that crisp, golden edge every time. The flip function spreads the batter evenly and gives each waffle the same beautiful texture on both sides. Plus, if the plates are removable, cleanup becomes a breeze.
While the waffle iron heats, go ahead and give it a quick spritz with a refillable oil sprayer. I love this tool because it gives me control over how much oil I’m using without any propellants or weird aftertastes. Just a couple pumps, and the waffles lift out perfectly every time.
Once the iron’s hot and prepped, I use a batter dispenser with a built-in release handle to pour in the batter. About 1/3 cup is perfect per waffle. This tool keeps things neat and gives you even portions every time, which means no overflowing and no extra cleanup. Just squeeze, close the lid, and let the waffle iron do its thing.
Let the waffles cook for 3 to 4 minutes, depending on your iron. I like using a digital kitchen timer to keep me on track, especially when I’m multitasking. It’s easy to lose track of time while prepping toppings or pouring coffee, and this little tool keeps your waffles from going too far.
Once each waffle is done, use silicone-tipped tongs to lift it out without scratching your iron or tearing the edges. I place them on a cooling rack instead of a plate; this helps the steam escape and keeps the edges crisp instead of soggy.
Repeat the process with the rest of the batter, re-spraying the iron between batches to prevent sticking. I usually keep the finished waffles warm in the oven on low heat while I finish cooking.
Serve the waffles warm with your favorite toppings: maple syrup, whipped cream, or sliced fruit all work beautifully. I like using a ceramic syrup warmer to keep the syrup nice and pourable without needing the microwave. It’s a small touch, but it makes a big difference when it comes to that first bite.
Chef Jenn’s Tips
- Go with 100% pure pumpkin puree, no added sugars or spices
- Let your waffle iron preheat all the way for that crisp outside, soft inside texture
- Give the iron a fresh spray between batches to keep the waffles from sticking
- Stir gently and don’t overmix once you add the dry ingredients
- Want to amp up the spice? Add a pinch of nutmeg or ground clove with the cinnamon
Recommended
Make It A Meal
Serve these Pumpkin Waffles with warm maple syrup and a pat of butter for something simple and comforting. For a dressed-up brunch version, try topping them with whipped cream, sliced bananas, or sautéed cinnamon apples. I’ve even layered them with vanilla yogurt and pecans in a little breakfast parfait situation and it worked.
Storage
Let any leftover waffles cool completely before storing in an airtight container in the fridge for up to 3 days. To freeze, layer with parchment paper and seal in a freezer-safe bag for up to 2 months. Reheat in a toaster or oven until hot and crisp again, no one will know they’re not fresh off the iron.
Pumpkin Waffles
Equipment
Ingredients
- 2 ¼ cup all-purpose flour
- 2 cups milk
- 15 ounces pumpkin puree
- ¼ cup melted butter
- ¼ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- In a medium size bowl add the pumpkin puree, milk, melted butter and sugar. Whisk until well combined.
- Then add the flour, baking powder, baking soda, salt and cinnamon to the same bowl and whisk until well combined and smooth.
- Heat your waffle iron to medium high heat and spray with non-stick spray.
- Add about 1/3 cup batter to the iron. Let it cook for about 3-4 minutes.
- Repeat until batter is done.
- Serve with your favorite toppings.
- Enjoy!
Notes
Chef Jenn’s Tips
- Go with 100% pure pumpkin puree, no added sugars or spices
- Let your waffle iron preheat all the way for that crisp outside, soft inside texture
- Give the iron a fresh spray between batches to keep the waffles from sticking
- Stir gently and don’t overmix once you add the dry ingredients
- Want to amp up the spice? Add a pinch of nutmeg or ground clove with the cinnamon
