Fluffy Pumpkin Waffles

A Quick Look at the Recipe

✅ Recipe Name: Pumpkin waffles
🕒 Ready In: ~25 minutes
👪 Makes: 12 waffles
🧑‍🍳 Main Ingredients: Flour, eggs, pumpkin puree, butter and milk
📌 Difficulty: Quick and easy

Why you’ll love this pumpkin waffles recipe?

I gave my favorite Belgian waffle recipe a cozy fall twist by adding canned pumpkin purée, brown sugar, and warm cinnamon for the perfect autumn breakfast.

The secret to keeping these pumpkin waffles light and fluffy is folding whipped egg whites into the batter. They balance the pumpkin's natural heaviness, creating waffles that are crisp on the outside and soft and airy inside. Packed with a cozy pumpkin spice flavor and naturally sweet from the pumpkin, they're delicious even without syrup. Plus, they're freezer-friendly—just pop one in the toaster for a quick, cozy breakfast before school or work.

- maria doss

Why Pumpkin Can Make Waffles Dense

Pumpkin purée adds wonderful flavor and moisture to waffles, but it can also make them heavier. Since it's naturally high in water and fiber, it weighs down the batter, which can result in waffles that are dense instead of light and fluffy.

Rather than relying on extra baking powder, I lighten the batter by gently folding in whipped egg whites. The whipped whites are filled with tiny air bubbles that expand as the waffles cook, creating a soft, airy interior while still allowing the outside to crisp up beautifully. It's the same technique used in chiffon cakes, and it's the secret to making pumpkin waffles fluffy instead of heavy.

Ingredients

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.

Tips for Success

• Cook until the pumpkin spice waffles get a deep golden brown to get a crisp exterior. 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. Avoid overmixing.
• 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.
• To keep the waffles warm until serving time, 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.
• They can be frozen for up to 3 months.
• Whip the egg whites to medium or stiff peaks, but stop once they hold their shape. Overbeaten whites become dry and don't fold in as smoothly.

Topping Ideas for Pumpkin Waffles

Serve these warm, cozy fluffy 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
• Can I add chocolate chips?
• Absolutely! Stir about ⅓ cup of chocolate chips into the waffle batter before cooking. The combo of pumpkin and chocolate is always a win — just like in our pumpkin chocolate chip muffins or pumpkin mug cake!

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.

What is the best way to reheat frozen pumpkin waffles?

Toaster - My favorite way to reheat is to pop one or two frozen ones in a bread toaster, until hot and crisp.
Oven - Place the frozen waffle 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.

Variations to try

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.
• Can I add chocolate chips?
• Absolutely! Stir about ⅓ cup of chocolate chips into the waffle batter before cooking. The combo of pumpkin and chocolate is always a win — just like in our pumpkin chocolate chip muffins or pumpkin mug cake!

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.