With this pumpkin waffle recipe you get the best of both worlds (cue Hannah Montana song). Deliciously crisp waffles made with pumpkin puree and a touch of pumpkin pie spice, you'll be smitten while devouring a large stack of these homemade waffles.
Pumpkin is suitable all year round, so are these delicious waffles. Make the for sunday breakfast, meal prep, freezer prep, or just because you like waffles!
My waffle recipes are all inspired by one another, such as my chai buttermilk recipe or pink velvet recipe. Either recipe, you're going to get fluffy, tasty, incredibly yummy waffles each and every time.
What are the ingredients for this recipe?
Making these pumpkin waffles takes very simple ingredients such as:
- All purpose flour: I actually really like using a paleo baking blend from Bob's Red Mill for these waffles, but typical all-purpose flour will do just fine here.
- Baking powder: Helps with the rise of the waffle and adds the airiness to the baked waffle.
- Oil: We need a decent amount of oil here to add the fluff factor, the flavor, and give the waffles a nice crisp edge.
- Sugar: I mean, of course we're adding a little sugar.
- Pumpkin purée: We really only need a small amount of pumpkin here, to add the flavor of the pumpkin. NOT PUMPKIN PIE FILLING!
- Pumpkin pie spice: You don't technically need a spice blend, but you can use cinnamon, clove, nutmeg, ginger and it'll give you the same flavor profile.
- Egg: Just one egg is all it takes baby!!
- Milk: Adds more fat, fluff, and helps to bind the ingredients together. You could absolutely swap for a dairy alternative, although it may alter the taste. I'd stick with half and half or whole milk here.
See the recipe card below for more information about quantities.
How do I make this recipe?
A few minutes to prep the batter, a few more minutes to make the waffles, and even shorter amount of time to consume the waffles because they're amazing.
Start by whisking together the dry ingredients together in a small bowl. Set aside. In a medium bowl, add in the wet ingredients and whisk until combined. Pour the dry ingredients into the wet and whisk until the batter is incorporated and then stop. Do not overmix.
Let the batter sit 5 minutes. Meanwhile, preheat a waffle iron and coat with non-stick spray. Ladle some of the batter into the iron and close. Let cook until desired crispness and repeat until all of the batter is used. Top with maple syrup, whipped cream, or powdered sugar.
HINT: Let the batter sit on the counter for a few minutes to allow the baking powder to work its way through and give the waffles a deliciously airy texture.
Recipe Swaps and Substitutions
Gluten Free? Dairy Free? Here are a few standard swaps you can make for this recipe:
- Gluten free flour: this won’t really change the bake time, but it will alter the taste and texture. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
- Milk: if you want to make this dairy free, swap out the regular milk for almond or oat milk!
- Sugar: I like using Wholesome Sweet’s brand of organic cane sugar, but I also really like their coconut sugar (Bob’s Red Mill makes a great coconut sugar too). Coconut sugar is usually a 1:1 replacement, but sometimes, real organic sugar is best, and in these waffles the real deal is where it’s at.
Recipe Variations and Serving Suggestions
Looking to make this recipe your own? Here's a few variations to the recipe you can make, including ways to serve them:
- Mini - you can make these into miniature waffles if you have a mini waffle iron. Fun, cute for kiddos to snack on too.
- Pancakes - turn this recipe into pancakes. Waffle and pancake batter are essentially the same, but pancakes will require a touch more oil (I would add 2 additional tablespoon of oil to the batter if you want to make these pancakes)
- Add-ins - feel free to add in fresh fruit, chocolate, or sprinkles within the batter themselves!
- Brunch Board - serve these waffles on a fancy brunch charcuterie board like I did in this recipe (link)
Kitchen Equipment and Tools
The beauty of making waffle recipes is the ease of using minimal tools. All you'll need is below:
- Waffle iron (I love my mini by Dash, but I also really like my Cuisinart belgian waffle maker too)
- Large mixing bowl
- Measuring spoons and cups
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour
How do I store these waffles? Can I freeze them?
You can most definitely freeze this recipe, and storage is a breeze. Simply add any remaining waffles to a large container or ziplock bag, store in the fridge for up to 4 days, or in the freeze for one month. Let defrost in the fridge the night before you want to eat them.
Do your best not to over-mix the batter. I do this sometimes and always end up regretting the end result. Over-mixing causes a lot of issues with gumminess and results in flat or chewy waffles.
Hungry for More?
Looking for other recipes like this? Try these:
Pumpkin Waffles Recipe
- 1 large mixing bowl
- 1 waffle iron
- 1 kitchen scale optional
- 1 spatula
- 1 whisk
- measuring cups and spoons
- 192 grams all purpose flour 1 ½ cups
- 2 teaspoon baking powder
- 1 tbsp pumpkin pie spice
- 1 large egg room temperature
- ¼ cup pumpkin puree
- ¾ cup whole milk
- ¼ cup oil
- 2 tablespoon sugar
- Start by whisking together the dry ingredients together in a small bowl. Set aside.
- In a medium bowl, add in the wet ingredients and whisk until combined. Pour the dry ingredients into the wet and whisk until the batter is incorporated and then stop. Do not overmix.
- Let the batter sit for 5 minutes. Preheat a waffle iron and coat with non-stick spray. Ladle some of the batter into the iron and close.
- Let cook until desired crispness and repeat until all of the batter is used.
- Top with maple syrup, whipped cream, or powdered sugar.