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Pumpkin Waffles
Published December 3, 2024
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Pumpkin Waffles are the fall and winter breakfast of your dreams, with the perfect blend of pumpkin spices, fluffy batter, and the crispy grid of waffle edges made by your waffle iron. Top them with warm maple syrup or powdered sugar and a dollop of whipped cream to polish them off!
Homemade pumpkin waffles are a seasonal staple. They are so good in fact you may find yourself turning to them year round!
They’re crisp on the outside while fluffy, moist and tender on the inside. Exactly as a waffle should be.
They are made with smooth pumpkin, warm spices, flavorful buttermilk, a fair amount of eggs for billowy fluff, and oil for richness. They make an excellent lazy weekend morning treat, and they are even worthy of a festive holiday breakfast spread.
So much to savor in these delectable, pumpkin infused waffles!
Pumpkin Waffle Recipe Ingredients
- All purpose flour: This builds the foundation of the waffle. I have not tried substitutes though usually you can substitute half white whole wheat flour or wheat pastry flour for white flour in waffle recipes.
- Baking powder and baking soda: The combination of the two leavening agents helps create lots of bubbles and fluffy waffles.
- Salt: As always, salt keeps things from tasting flat.
- Spices: Cinnamon, ginger, nutmeg and cloves are used. See note below for pumpkin pie spice subsititute.
- Eggs: These act as a binder to hold the ingredients together.
- Cream of tartar: This helps stabilize the egg whites so they don’t go flat. If you are out just use 1/8 tsp white vinegar.
- Sugar: I use white sugar though brown sugar would be fine as well.
- Milk: You can use anything but skim milk here.
- Buttermilk: I recommend using real buttermilk here rather than a subsistute for best results.
- Vegetable oil: Canola oil or even light olive oil can be used.
- Canned pumpkin: Use plain pumpkin puree not pumpkin pie filling. Fresh pumpkin puree would be a great option as well.
- Vanilla extract: Added for light flavor.
Pro Tips
Don’t skip the step of separating the eggs and whipping the whites in this recipe. Using the whipped egg whites will give you a fluffier, not-so-dense waffle. It may seem tedious, and what I’m thinking is more like one extra dish to clean, but it’s worth that extra dish.
It really just creates such a light and fluffy batter. I’ve tried some vegan pumpkin waffles in the past, but they struggle to get that fluffy and crispy consistency that we achieve here with whipped egg whites.
What Type of Waffle Iron to Use
I recommend using a Belgian waffle iron for this recipe for best results.
I like my All Clad Waffle Iron, it is however an older model that doesn’t have removable plates. Another good cheaper option would be the Cuisinart Belgian Waffle Maker.
Personally I don’t like the single Belgian waffle irons that make one waffle at a time, just because it’s a time saver to make more at once.
How to Make Pumpkin Waffles from Scratch
Preheat oven to 200 degrees and preheat a Belgian waffle iron (non Belgian should work fine too) to medium heat.
In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 30 seconds. Create a well in center of mixture then set aside.
To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar.
While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy).
Fold egg whites into batter.
Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions.
Keep warm in preheated oven and repeat process with remaining batter.
Serve warm with syrup of choice.
Frequently Asked Questions
Is it Possible to Make The Waffles Ahead?
Pumpkin waffles can be made ahead of time and refrigerated or frozen.
However, I don’t recommend making the batter ahead of time as it will deflate as it rests and the waffles won’t be as fluffy once cooked.
How Should They Be Stored?
Let waffles cool then store in in an airtight container in the fridge.
They’ll keep in the fridge for 3 days or frozen for 3 months.
What’s the Best Way to Reheat Them?
I recommend under-cooking waffles slightly if you plan on storing for later.
From the fridge toast in a toaster oven for a few minutes until warmed through and crisp.
Can I Use Pumpkin Pie Spices in the Recipe?
A good alternative to all of the spices used including cinnamon, nutmeg, ginger and cloves is to use pumpkin pie spice. I recommend using 1 Tbsp here.
Can I use this waffle recipe for pancakes?
Waffle batter is more light and fluffy and has a thicker consistency than pancake batter but it would also make a tasty souffle-like pancake. Simply dollop and spread batter out for pancakes, you can even include a few extra tablespoons of milk so batter isn’t overly thick.
Syrups to Serve with Pumpkin Waffles
- Apple Cider Syrup
- Buttermilk Syrup
- Real maple syrup
More Tasty Pumpkin Breakfast Recipes to Try
- Pumpkin French Toast
- Pumpkin Muffins
- Pumpkin Pancakes
