Pumpkin Waffles

Ingredients you'll need to make pumpkin waffles from scratch

Scroll down to the recipe card below for full information on ingredients and amounts.

• Flour – Use plain all-purpose flour for this recipe; alternative flours like gluten-free flour or almond flour have not been tested and may affect the texture.
• Eggs – You’ll need 3 large eggs, and it’s best to separate them while cold, as the yolks and whites are easier to separate straight from the fridge.
• Milk – Whole milk adds richness and moisture to the Belgian pumpkin waffles, but non-dairy options like almond or cashew milk can also be used with good results.
• Butter – Melted butter adds richness, flavor, helping to create that crisp exterior that makes them so delicious.
• Pumpkin Purée – Be sure to use 100% pure canned pumpkin such as Libby's (not pumpkin pie filling, which contains added sugar and spices that can alter the flavor).
• Baking Powder – Baking powder gives a light, airy lift, balancing the density of the canned pumpkin puree.
• Brown Sugar – Brown sugar adds sweetness and subtle caramel notes that pair beautifully with the earthy flavor of pumpkin.
• Cinnamon – Feel free to use pumpkin pie spice or a blend of ground ginger, clove, and allspice for spiced pumpkin waffles.

Pumkin Waffles Variations

Here are some creative variations to create your own unique twist to your Fall waffle recipe:

• Maple Pecan - Mix chopped toasted pecans and use maple syrup instead of brown sugar.
• Gingerbread - Use molasses and ground ginger into the batter for a gingerbread twist -perfect for Christmas season!
• Cranberry Orange - Fold in dried cranberries and orange zest, and serve with orange-infused maple syrup.
• Chai - Add ground cardamom and ginger for a warm and aromatic flavor, like in chai mug cake. Serve with a dollop of whipped cream.
• Apple - Fold in diced apples along with cinnamon. Serve with a sprinkle of cinnamon sugar and a drizzle of caramel sauce.
• Chocolate chip - Stir in semi-sweet chocolate chips like in pumpkin mug cake.
• Nutella - Swirl Nutella into the batter for a chocolatey twist.

How to make pumpkin waffles?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1 & 2. Mix all purpose flour, ground cinnamon, baking powder and salt together.

3. Seperate the eggs, add egg whites into a medium bowl and beat the egg whites using an electric beater until thick and peaks begin to form. Set aside.

4. Add egg yolks, milk, pumpkin puree and melted butter and whisk until combined well.

5. Combine all the wet ingredients until smooth and evenly mixed.

6. Add the flour mixture and fold using a rubber spatula until it just combined.

7 & 8. Add the beaten egg whites and fold gently until it is evenly combined.

Cook according to manufacture's instructions, until deep golden brown, 5 to 6 minutes.

Best Toppings Ideas

Serve these warm, cozy pumpkin waffles with a simple pat of softened salted butter and a drizzle of warm maple syrup. Want to dress them up for a special fall breakfast or holiday brunch? Here are some delicious topping ideas to take them to the next level:

• A dusting of powdered sugar or cinnamon sugar
• Fresh fruit like sliced bananas or warm, cinnamon-spiced apples.
• A generous dollop of fresh whipped cream or brown sugar whipped cream
• A drizzle of salted caramel sauce
• Toasted and chopped candied pecans or walnuts for crunch
• A scoop of vanilla ice cream with Nutella or caramel sauce for a dessert-worthy twist

Tip: If serving for a crowd, place cooked waffles on top of a wire rack placed on a baking sheet and keep them in a 200-degree oven until serving time.

Storage and reheating

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

To reheat:

• Toaster - My favorite way to re heat is to pop one or two frozen pumpkin waffles in a bread toaster, until hot and crisp.
• Oven - Place the frozen ones directly on the oven rack or on a baking sheet. Bake for 5-10 minutes at 350 degrees, or until heated through and crispy.
• Microwave - Microwave on high in 30-second intervals, flipping between intervals, until heated through. Microwaving may result in softer waffles compared to toasting or baking.
• Air fryer - Air fry for 5-8 minutes at 360 degrees, flipping them halfway through the cooking time.

Recipe tips

• Cook until they get a deep golden brown. It took 6 minutes in my waffle maker.
• Use light or golden brown sugar and not dark brown sugar. Dark brown sugar might brown them too much before they have to crisp up.
• Fold the egg whites gently, making sure that you don't lose much of the air, causing them to deflate.
• Use pumpkin pie spice along with cinnamon.
• Cold eggs straight out of the refrigerator are easier to separate.
• Use 100% pumpkin puree and not pumpkin pie filling.

More Fall Waffle Recipes

• Apple Waffles use two fresh apples, and the batter comes together easily in a blender. Made using rolled oats, it makes a healthy fall breakfast!
• Chocolate Waffles topped with cinnamon tres leches sauce - Perfect for an indulgent automn breakfast or brunch.
• Eggless Waffles are easy to make and taste amazing! I use buttermilk as a substitute for eggs, for a light, fluffy texture—no milk needed!
• Easy Oatmeal Waffles are made using rolled oats, there's no flour, butter, or banana. They are light, fluffy, with a perfectly crisp exterior.