Pumpkin Waffle Recipe

These crisp, pumpkin-y waffles are the breakfast comfort food that is perfect for those chilly fall mornings. Slather them in maple syrup and sprinkle them with some milk chocolate chips for a sweet first meal of the day.

This post contains affiliate links. Please see our full disclosure policy HERE.

Who loves waffles? They are a favorite around here and everyone is beyond happy when I make them. Adding pumpkin to waffles definitely brings these waffles to an extra special level.

When the fall season hits I’m on a mission to see how many food items I can add pumpkin to. At this time of year you’ll easily find pumpkin cinnamon rolls, pumpkin spiced latte, pumpkin bread, and whatever else I can add pumpkin to at my house.

I don’t care if people roll their eyes at my obsession with pumpkin flavored everything, or the fact that before August even ends I’m jumping in head first to all the pumpkin-y things. I love autumn, and sweater weather, and fall boots, and pumpkin everything and I’m not ashamed to admit it.

Honestly, I don’t know why it’s taken me so long to realize I could put pumpkin in waffles.

Anyways, today I’m sharing with you this pumpkin waffle recipe so you can enjoy it all season long. Or all year long – I won’t judge. Sometimes in mid-February you are just craving a pumpkin breakfast, you know what I mean?

You’ll need a waffle maker for these. All waffle makers are not the same. I like my waffles thick, like a Belgium style waffle. I use a waffle maker like this. It’s what I would consider a middle of the road waffle maker.

Can you freeze waffles?

While I always find waffles are best to be enjoyed right after they are cooked (as that’s when they are crispiest) I’ve definitely froze waffles for my family to enjoy later. Flash freeze them by putting them on a pan to freeze first. Once all frozen you can put them in a freezer bag and they won’t stick together.

When you want a waffle you can take one out and either put it in the toaster or the microwave.

Pumpkin Waffles

Ingredients:

• 2 cups flour
• 1 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 2 eggs
• 1 tsp vanilla
• 1/3 cup butter, melted
• 1 cup pumpkin, pureed (make sure it isn’t pumpkin pie filling, but actual pureed pumpkin)
• 1 1/2 cups milk

Step 1

Preheat the waffle maker. Mine only has one setting but if yours has multiple heat settings you’ll want to put it on medium-high.

Step 2

In a large bowl mix the flour, brown sugar, baking powder, salt, ginger, nutmeg, and cinnamon together. Set aside.

Step 3

In a medium sized bowl crack the eggs and whisk. Add the vanilla, milk, melted butter, and pumpkin. Mix together.

Step 4

Add your wet ingredients into your dry ingredients and mix until well combined.

Step 5

Grease your waffle maker. You can do this by spraying it with a non-stick cooking spray, or if you are like me you can just use some oil and brush it on with a basting brush.

Step 6

Take 1 cup of waffle batter and pour it into your waffle iron. You may need more or less batter depending on the size of your waffle maker, but for mine it takes about a cup.

Step 7

Cook waffles until golden brown.

Step 8

Serve with some maple syrup and sprinkle some icing sugar on top if you’d like. You’ll want to eat these waffles right away as the longer waffles sit on the counter the more likely they are to go soft.