Pumpkin Waffle Recipe (2024)

Published: Oct 11, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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This easy melt-in-your-mouth Pumpkin Waffle Recipe is sure to be a new fall favorite. Pumpkin spice blended with buttermilk waffle batter makes for light and fluffy fall flavored waffles!

Nothing screams fall more then my pumpkin waffle recipe. My family loves buttermilk waffles year round, but as soon as the fall months hit I make my pumpkin waffles instead. I love to top these waffles with whipped cream, salted maple caramel sauce, and chopped pecans. Of course, you can always enjoy the pumpkin waffles with just good old whipped butter and maple syrup. Either way these waffles are delicious!

In this post you will learn everything you need to know on how to make the very best pumpkin waffles in under a half hours time.

🥘Ingredients
🔪Directions
⭐FAQs
💭
📋Recipes

Ingredients

Eggs – It’s always best whenever baking to have eggs sit at room temperature prior to incorporating them in the batter.
Butter – For this recipe, you need to melt butter ahead of time in order to incorporate throughout the batter.
Buttermilk – I always use buttermilk in my waffle and pancake recipes. It yields the fluffiest melt-in-your-mouth taste!
Pumpkin Puree – You will not need a full can, so feel free to freeze the remaining pumpkin puree for a future recipe.
Pumpkin Pie Spice – You can make your own pumpkin pie spice or buy it from the store.
Sugar – A little sugar goes a long way. I don’t like these too sweet, since the toppings are a bit over the top.
Toppings – I use whipped cream (fresh or from the can), salted maple caramel sauce that I make from scratch. A regular caramel sauce would work too, and chopped pecans to top these pumpkin waffles.

Directions

Preheat a waffle iron. Using a KitchenAid Stand mixer (or mix by hand), eggs, buttermilk, unsalted butter, vanilla extract, and pumpkin puree for 30 seconds on STIR mode.

In a separate bowl, combine all the dry ingredients, all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients, mix on “STIR” setting for 10 seconds then bump up to speed 2 for an additional 20 seconds. Scrape down the sides of the bowl and mix again for another 5-10 seconds.

Spray the waffle iron with cooking spray, ladle 1 cup batter into waffle iron. Cook for 3 minutes or until golden in color. Repeat until all the batter is used.

Top each waffle with freshly whipped cream, pecans, and salted maple caramel sauce.

FAQs

How do you keep waffles crispy?

If I’m serving breakfast for a crowd, I will set my oven on a low temperature (around 200 degrees Fahrenheit). As each waffles comes out of the waffle iron, I place it on a baking sheet lined with a wire rack. This will ensure the waffles stay not only warm but crispy!

What does buttermilk do to waffles?

In order to achieve a light and fluffy waffle using buttermilk is best. When buttermilk is combined with baking soda it creates a rise in the batter.

Why are my Belgian waffles not crispy?

Buttermilk waffles are on the moister side, and they tend to not be a crispier waffle. However, if you toast them for additional time they will crisp up.

Tips & Tricks

Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.

Cool Butter – Whenever I make buttermilk waffles. The first thing I will do is melt and begin to cool the butter. If you pour hot butter into the batter with the cold buttermilk, the butter will immediately harden making it difficult to incorporate throughout.
Waffle Irons – Depending on the size of your waffle iron will depend on how much batter you need to place in the waffle iron. I’ve tested both KitchenAid Waffle Baker and Cuisinart Griddler with Waffle Iron Plates. Both have taken 3 minutes to cook the waffles.
Freeze – You can freeze any leftover waffles. Lay them flat or wrap them between parchment paper, place in a freeze bag, and label with recipe title and date.
Fresh Waffles – Store waffles in an airtight container for up to 5 days in the refrigerator.
Reheating Waffles – Whether the waffles are frozen or fresh simply place a waffle in a toaster oven on low setting. Cook until warm and just crispy.

Pumpkin Recipes

I love pumpkin recipes and I have a few dozen here on the blog. Here are a few of my favorite pumpkin breakfast recipes.

Pumpkin Cream Cheese Stuffed French Toast
Whipped Pumpkin Cream Cheese
Pumpkin Pie Granola
Cinnamon-Swirl Pumpkin Yeast Bread
Pumpkin Spice Caramel Chocolate Chip Pancakes
Iced Pumpkin Coffee
Easy Pumpkin Bread

If you make this pumpkin waffles recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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Pumpkin Waffle Recipe

This easy melt-in-your-mouth Pumpkin Waffle Recipe is sure to be a new fall favorite. Pumpkin spice blended with buttermilk waffle batter makes for light and fluffy fall flavored waffles!

5 from 9 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 12

Calories: 45kcal

Author: Katie

Equipment

▢
KitchenAid Stand Mixer
▢
KitchenAid Waffle Baker

Ingredients

▢ 2 large eggs
▢ 1-½ cups buttermilk
▢ 1 stick unsalted butter melted and cooled
▢ 1 teaspoon vanilla extract
▢ ½ cup pumpkin puree
▢ 1-¾ cups all-purpose flour
▢ 2 teaspoons pumpkin pie spice
▢ 3 tablespoons sugar
▢ 2 teaspoons baking powder
▢ 1 teaspoon baking soda
▢ 1 teaspoon salt

Toppings

▢ Whipped cream
▢ Pecans
▢ Salted maple caramel sauce

Instructions

Preheat a waffle iron.
Using a KitchenAid Stand mixer (or mix by hand), eggs, buttermilk, unsalted butter, vanilla extract, and pumpkin puree for 30 seconds on STIR mode.
In a separate bowl, combine all the dry ingredients, all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mix on "STIR" setting for 10 seconds then bump up to speed 2 for an additional 20 seconds. Scrape down the sides of the bowl and mix again for another 5-10 seconds.
Spray the waffle iron with cooking spray, ladle 1 cup batter into waffle iron. Cook for 3 minutes or until golden in color. Repeat until all the batter is used.
Top each waffle with freshly whipped cream, pecans, and salted maple caramel sauce.

Notes

Cool Butter – Whenever I make buttermilk waffles. The first thing I will do is melt and begin to cool the butter. If you pour hot butter into the batter with the cold buttermilk, the butter will immediately harden making it difficult to incorporate throughout.
Waffle Irons – Depending on the size of your waffle iron will depend on how much batter you need to place in the waffle iron. I’ve tested both KitchenAid Waffle Baker and Cuisinart Griddler with Waffle Iron Plates. Both have taken 3 minutes to cook the waffles.
Freeze – You can freeze any leftover waffles. Lay them flat or wrap them between parchment paper, place in a freeze bag, and label with recipe title and date.
Fresh Waffles – Store waffles in an airtight container for up to 5 days in the refrigerator.
Reheating Waffles – Whether the waffles are frozen or fresh simply place a waffle in a toaster oven on low setting. Cook until warm and just crispy.

Nutrition

Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

Catherine
November 06, 2023 at 10:12 am

I made these waffles today for a fun fall breakfast, and they were fantastic! The pecans and caramel sauce are a must to complete the plate! We plan to use the remaining caramel sauce for ice cream, pretzel turtles, etc. I can’t wait to try more of your recipes!
Reply
- Katie
  November 06, 2023 at 7:26 pm
  Catherine–so happy you enjoyed this recipe! Thank you for taking the time to leave this 5 star review.
Deb
April 04, 2021 at 2:28 pm

Hi I made these waffles using the exact instructions and ingredients, even using the stand mixer. They were fabulous! My husband said they were the best I’ve ever made and I’ve tried several recipes. Yummy! Very light and fluffy.
Reply
- Katie
  April 05, 2021 at 1:10 pm
  Hi Deb, thank you so much for taking the time to leave a 5-star comment! I’m so so happy that you both enjoyed this recipe!
Ann
January 01, 2021 at 10:01 am

I got a waffle iron for Christmas…this was my first recipe. Glad I tried it. Recipe was excellent. Waffles were fluffy with a Subtle pumpkin flavor. I added toasted pecans. Mine cooked in three minutes and were PERFECT. Thanks for sharing.
Reply
- Katie
  January 04, 2021 at 9:49 am
  Hi Ann, thanks for taking the time to leave a 5 star review and comment. These are my absolute favorite waffles. I also love making my easy buttermilk waffle recipe too. Glad you enjoyed the recipe.
Kayla
November 21, 2020 at 12:39 pm

By far the best waffles I’ve had in a LONG time!!! This perfect blend of sweet & savory had me craving these waffles every morning!
Reply
See Also
100 Best Old Fashioned Recipes
- Katie
  November 21, 2020 at 3:46 pm
  Thank you Kayla for leaving a 5 star review. I’m so so happy you enjoy this recipe so much!
Heather McCann
November 20, 2020 at 9:34 am

Just made these and they are fabulous!! I’m printing this and saving it for Christmas breakfast. ❤️
Reply
- Katie
  November 20, 2020 at 1:11 pm
  Heather, thank you so much for taking the time to leave a 5-star review! I’m so glad you enjoy these as much as my family does!
Ashley
October 29, 2020 at 1:38 pm
How long does this batter last after it is made up?
Reply
- Katie
  October 30, 2020 at 2:48 pm
  Hi Ashley, I have always made the batter and cooked the waffles immediately. Whatever waffles I have leftover I store and reheat in my toaster oven within 3 days or freeze and reheat within 3 months of making. I would imagine if stored in an airtight container in the refrigerator the batter would be good for a day. Make sure you mix it well before making your waffles.
Jane
October 21, 2020 at 7:24 am

This is my favorite recipe to make when pumpkins are in season. I only wish I prepared enough pumpkin puree for my freezer so that I could make these year round! But honestly, it gives me something to look forward to all summer as I wait for the pumpkins to ripen.
Reply
- Katie
  October 21, 2020 at 7:29 pm
  Jane, thank you so much for taking the time to leave a 5 star comment! I’m so happy to read you love this recipe as much as I do! You can freeze the waffles, so you can make a few batches now so that you can enjoy them well into the heart of winter! Just place in your toaster on the lowest toaster setting to thaw and reheat!
Jordan
September 19, 2020 at 1:30 pm
These turned out fantastic! Shared to my Facebook page – thank you!
Reply
- Katie
  September 23, 2020 at 3:37 pm
  Hi Jordan, thank you for taking the time to leave a comment. So happy you enjoyed them!
Meghan Hock
November 05, 2019 at 5:46 pm
We made this tonight and it was fantastic! We’ve tried a few pumpkin waffle recipes before, but this was our favorite! Crispy exterior, chewy and lightweight interior. Subtle, not overpowering, pumpkin flavor. What more could you ask for in a recipe!? Made a maple cream cheese drizzle and toasted pecans!
Reply
- Katie
  November 06, 2019 at 10:08 pm
  Hi Meghan, thank you so much for taking the time to leave a comment! I’m so glad you enjoyed these waffles! That maple cream cheese and toasted pecans sound amazing, too!
Elizabeth
November 10, 2015 at 6:12 pm
Yum! I just made these for dinner tonight and they were a big hit. I added in grated Apple from a Gala I had laying around. I’m not sure if it changed anything, but made me think they were healthier!
Reply
- Katie
  November 11, 2015 at 8:45 pm
  Hi Elizabeth, thank you for taking the time to leave a comment. I’m glad you enjoyed the waffles. They are a big hit in my house too! Did you add the grated apple to the batter or on top?
Marilyn
November 04, 2015 at 1:01 pm
I want to try these! I did not see the butter mentioned in the directions, though … is it added to the wet ingredients?
Reply
- Katie
  November 04, 2015 at 10:33 pm
  Hi Marilyn, Yes you add it into the wet ingredients. I just updated the recipe–hope that helps!
Lindsey | Lou Lou Biscuit
November 04, 2015 at 11:56 am
Wow, Katie! These were so delicious! My husband requested waffles this morning, and after a quick Pinterest search, I stumbled on these. I’m so glad I chose your recipe! I have a finicky “waffle boat” waffle maker, and a lot of recipes are soggy in it, but this one had a perfect crispy texture. Thanks so much!
Reply
- Katie
  November 04, 2015 at 10:27 pm
  Awe so glad you guys loved these Lindsey Yes–they are the perfect mix of light and fluffy and crispy!
Eboney
October 10, 2015 at 8:18 pm
Tried these today and they were absolutely amazing! The perfect flavor, crisp and tender on the inside! Searched so much for a good pumpkin waffle recipe and these are definitely going to be my go to . Thanks for sharing!
Reply
- Katie
  October 13, 2015 at 9:41 am
  Eboney, thank you so much for taking the time to leave a comment. I’m so glad you love these waffles as much as my family does. I just published a recipe for pumpkin buttermilk waffles… you have to try those too. I think you’ll love them!
Alyssa
October 25, 2014 at 12:15 pm
These were delicious!
Reply
- Katie
  October 30, 2014 at 8:44 pm
  Alyssa, I’m so glad you enjoyed them. I haven’t made them since last year–guess I better whip up a batch this weekend!
Fran
October 02, 2014 at 7:41 pm
My son and I just had these for dinner tonight. They were delicious. I had such a craving for waffles and came across this recipe. Very easy to make. Can’t wait to make them again.
Reply
- Katie
  October 04, 2014 at 9:59 pm
  Glad you loved them Fran! I too crave waffles and then I make batches and batches of them and freeze them!
Jocelyn (Grandbaby Cakes)
November 19, 2013 at 9:14 pm
I so want this for breakfast!
Reply
Sommer@ASP
November 11, 2013 at 7:49 pm
Whoa… Those look amazing!
Reply
- Katie
  November 23, 2013 at 7:36 am
  Thanks Sommer! They are so good. I made a double batch and froze the rest for a later date! They are so good!
Rogene Robbins
November 09, 2013 at 8:19 pm
Love pumpkin and love waffles. My waffle iron burned out last year though. Might be time to replace it.
Reply
- Katie
  November 23, 2013 at 7:39 am
  Rogene these waffles are divine. I definitely think you need to get a new waffle iron ASAP!

Did you make this recipe? Let me know!

FAQs

What is the secret to good waffles? ›

3 Tips for Making Crispy Waffles

Make Sure Your Waffle Iron Is Hot. A hot waffle iron makes a huge difference when it comes to crispy waffles, even more than brushing the iron with butter (though that is, of course, delicious). ...
Swap Half the Buttermilk for Milk. ...
Bake the Finished Waffles in the Oven.

Keep Reading ›

Should waffle batter be thicker than pancake batter? ›

Consistency: Waffle batter is thicker than pancake batter. This thick consistency lets you pour the waffle batter into a waffle maker without running out the sides. Pancake batter is looser, which means it is easily pourable into a round shape.

What can I add to waffles to make them better? ›

Bacon! ...
A handful of blueberries or other small or sliced berries.
Miniature chocolate chips. ...
Miniature cinnamon chips. ...
Peanut butter (about 1/4 cup peanut butter for every cup of flour). ...
1/2 cup cocoa with 1/3 cup sugar.
1 cup crushed pineapples (drained well); top finished waffles with whipped cream and coconut flakes.

More items...

Aug 20, 2014

See Details ›

Why are my homemade waffles tough? ›

Not waiting until the iron heats up properly means your waffles will cook, but never achieve that satisfyingly crisp exterior. Overworking the batter will leave your waffles dense and chewy instead of light and airy. And stacking even the most perfect waffles will cause them to become soggy and limp in minutes.

Get More Info Here ›

What is the secret to crispy waffles? ›

Of course, you can substitute whole grain flours like whole wheat or spelt flour, but expect them to be a little denser. Cornstarch is our secret ingredient for making the crispiest waffles. Cornstarch guarantees that the waffles will be perfectly crisp and tender.

See Details ›

What makes waffles taste better? ›

Any tips on how to make waffles from mix taste better?

Use clarified butter to cook them.
Add orange zest.
Add some cardamom.
Try almond extract in place of vanilla.

Dec 23, 2022

See Details ›

What happens if you use pancake batter in a waffle maker? ›

If you just put pancake batter into a waffle maker, chances are it will spill over the edges of the iron, burn, and create a mess. Also, they'll come out a bit flat and too crunchy, as opposed to having that fluffy soft center that you usually look for in a waffle.

Get More Info ›

What is the difference between a Belgian waffle and a normal waffle? ›

Belgian waffles are usually thicker than their American counterparts. These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

Read On ›

Is it better to let waffle batter sit? ›

Let the batter rest for about 30 minutes.

The resting time allows the batter to thicken and the gluten to relax so you get that really tender and fluffy waffle interior rather than chewy waffles. (Here's a good article on what's happening while batter is resting, if you're curious).

Read The Full Story ›

Is it better to use milk or water in waffle mix? ›

Instead of water, you can use whole milk to make your waffles extra rich. Typically, for one batch of waffles, you'll need 1 cup of water for every 1 cup of classic pancake mix. A couple of large brown eggs will also help your waffles have the perfect fluffy interior.

Discover More ›

How do you jazz up waffles? ›

Ideas for Waffle Toppings

Try Brown Sugar Cinnamon Applesauce or Homemade Peach Jam on your next batch of waffles for a treat. Peanut butter might not immediately come to mind as a waffle topping but it's certainly one of my favorite quick ways to dress up a waffle, especially on a busy morning.

See Details ›

Which flour is best for waffles? ›

On the flip side, waffles aren't as flaky-delicate as baked goods, making pastry flour too fine for the job. Good old AP, or all-purpose, flour is where it's at. If you want to sprinkle in a tablespoon or two of buckwheat or rye flour for added nutty heft, go for it.

Should you separate eggs for waffles? ›

“Always be sure to separate your egg whites and yolks when making waffles.” As a rule, egg yolks are an essential part of any proper waffle. However, it's still a good idea to separate the yolks and the eggs. You can beat the egg yolks and then add them to the rest of your wet ingredients (butter, milk, etc.)

Learn More ›

Why won't my waffles get crispy? ›

Use a hot griddle or waffle iron: Make sure your griddle or waffle iron is hot before adding the batter. This will help create a crispy crust on the outside while allowing the inside to cook evenly. Don't overcrowd the griddle or waffle iron: Give each pancake or waffle enough space to cook without touching each other.

Find Out More ›

Should you let waffle batter rest? ›

Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.