Pumpkin Waffles Recipe: Crispy, Fluffy Fall Breakfast
I first made these on a chilly Sunday when I’d bought way too much canned pumpkin and needed something better than another loaf of bread. One bite of that spiced, crisp-edged waffle and pumpkin season basically became waffle season in my house.
Quick Summary
This is an easy pumpkin waffles recipe built on real pumpkin puree, warm spices, and buttermilk, for a batter that turns out crisp on the outside and fluffy inside. The two tricks that make the biggest difference: cook them a minute or two longer than a regular waffle (pumpkin adds moisture that needs to cook off), and cool them on a wire rack instead of stacking them on a plate. It’s easily made gluten-free, vegan, or extra hearty with pecans — all covered below.
Pumpkin Waffles Recipe
| Prep Time | Cook Time | Servings | Calories |
| 10 minutes | 20 minutes | 6 | ~290 kcal |
Tools You’ll Need
- Waffle iron (standard or Belgian)
- Large mixing bowl + medium bowl
- Whisk
- Measuring cups and spoons
- 1/3-cup scoop or ladle
- Wire cooling rack
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon (extra, on top of the pie spice)
- 1/4 cup (50g) packed brown sugar
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 1/2 cups (360ml) buttermilk (the tang balances the pumpkin, and it helps the baking soda give these waffles more lift than regular milk would)
- 1/4 cup (60ml) melted butter or neutral oil
- 1 tsp vanilla extract
All the ingredients for pumpkin waffles laid out before mixing.
Why These Ingredients Work
- Pumpkin puree — adds moisture, color, and a subtle earthiness, but also means the batter needs a slightly longer cook time than a plain waffle.
- Buttermilk — its acidity reacts with the baking soda for extra lift, and it balances the pumpkin’s sweetness with a little tang.
- Extra cinnamon — waffle irons cook under direct, intense heat, which mutes spice flavor more than baking in an oven does. The extra cinnamon on top of the pie spice makes sure it still tastes spiced once it’s cooked.
- Brown sugar — brings a hint of molasses that pairs better with pumpkin than white sugar does, and helps the exterior brown and crisp.
- Melted butter (or oil) — fat is what actually crisps the outside of a waffle; skimping on it is the most common reason a waffle turns out soft all over.
- Baking powder and baking soda together — the powder gives steady rise, the soda reacts with the buttermilk for extra lift right when the batter hits the hot iron.
How to Make Pumpkin Waffles
1. Mix the dry ingredients. Preheat your waffle iron to medium-high. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and brown sugar.
2. Mix the wet ingredients. In a separate bowl, whisk the pumpkin puree, eggs, buttermilk, melted butter, and vanilla until smooth.
Whisking the pumpkin, eggs, and buttermilk together until smooth.
3. Combine. Pour the wet mixture into the dry ingredients and fold gently until just combined. A few small lumps are fine — overmixing is the fastest way to end up with tough, dense waffles instead of fluffy ones.
4. Let it rest. Let the batter sit for 5 minutes. Pumpkin puree is dense, and this short rest gives the flour time to hydrate evenly.
5. Cook. Lightly grease the waffle iron and pour in batter according to your iron’s fill line. Cook until deep golden and the steam coming off the iron has mostly stopped — that usually takes a minute or two longer than a regular waffle, since the pumpkin adds extra moisture that needs time to cook off.
Pouring the batter into a preheated waffle iron.
6. Cool on a rack, not a plate. Move each waffle straight to a wire cooling rack instead of stacking it on a plate. Stacking traps steam underneath and softens the crisp edges you just cooked for.
A finished pumpkin waffle cooling on a wire rack to keep it crisp.
7. Repeat and serve. Repeat with the remaining batter. If you’re serving a crowd, keep finished waffles warm on the rack in a 200°F oven while you cook the rest. Serve warm.
Flour Options for Pumpkin Waffles
The base recipe uses all-purpose flour, but here’s how the common swaps behave if you’re adjusting for diet or texture:
| Flour | Result | Best For |
| All-purpose flour | Classic light, fluffy texture with crisp edges | Everyday version, most reliable |
| Whole wheat (half swap) | Denser, nuttier flavor, slightly less crisp | A heartier breakfast with more fiber |
| Gluten-free oat flour | Soft, a little chewy — needs a 10-minute batter rest to avoid grittiness | Gluten-free diets |
| Almond flour (1/3 swap) | Moist and tender, more delicate — add one extra egg to help it hold together | Low-carb, nutty flavor |
Waffle Iron Type: What Changes
The recipe above works in any waffle iron, but the type you use shifts the result a little:
| Iron Type | Result | Best For |
| Standard (thin) iron | Thinner, crisper waffle, cooks a bit faster | A quicker weekday breakfast |
| Belgian (deep-pocket) iron | Thicker, fluffier waffle with deeper syrup pockets, needs slightly more batter and time | A weekend brunch centerpiece |
| Mini waffle maker | Smaller, extra-crisp edges relative to the amount of fluffy center | Kids’ portions or waffle sandwiches |
Why Are My Pumpkin Waffles Soggy?
This is the number one complaint with pumpkin waffles, and it almost always comes down to one of four things:
- Undercooking for the extra moisture — pumpkin puree holds a lot of water compared to a standard batter. If you pull the waffle at the same time you would for a plain one, the inside stays gummy. Wait until the steam has mostly stopped.
- Stacking hot waffles — steam trapped between stacked waffles softens the crust within minutes. Always cool them flat on a wire rack.
- An underheated iron — if the iron isn’t fully preheated, the outside sets before the center finishes cooking, leaving a doughy middle.
- Using pumpkin pie filling instead of puree — filling has added sugar and liquid that throws off the whole ratio. Always use 100% pumpkin puree for this recipe.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of plain pumpkin puree
- Overmixing the batter
- Skipping the extra cinnamon — direct waffle-iron heat dilutes spice flavor more than you’d expect
- Stacking waffles right off the iron instead of using a cooling rack
- Not giving the waffles extra time to cook through
Variations
Gluten-Free Pumpkin Waffles
Swap the flour 1:1 for a cup-for-cup gluten-free blend or oat flour, and let the batter rest a full 10 minutes before cooking.
Vegan Pumpkin Waffles
Replace the eggs with 2 flax eggs, swap the buttermilk for oat milk plus 1 tablespoon lemon juice, and use melted coconut oil instead of butter.
Pumpkin Pecan Waffles
Fold 1/2 cup toasted chopped pecans into the batter right before cooking for crunch in every bite.
Belgian-Style Pumpkin Waffles
Use a deep-pocket Belgian waffle iron and add an extra 2 tablespoons of melted butter for a richer, crispier result.
Healthy Pumpkin Waffles
Swap half the flour for whole wheat, cut the brown sugar to 2 tablespoons, and use unsweetened applesauce in place of the butter.
What to Serve With Pumpkin Waffles
- Maple syrup and toasted pecans
- Cinnamon cream cheese spread
- Whipped cream with a dusting of cinnamon
- Warm apple compote
- Crispy bacon on the side
Storage and Reheating
Let waffles cool completely, then store airtight in the fridge for up to 4 days, or freeze in a single layer before transferring to a freezer bag for up to 2 months. Reheat in a toaster or a 350°F oven for 8-10 minutes to bring back the crisp edges — the microwave works in a pinch but leaves them soft.
Nutrition
Estimated per serving (2 waffle quarters, no toppings):
| Calories | Protein | Carbohydrates | Fat |
| 290 kcal | 7g | 42g | 10g |
| Fiber | Sodium | ||
| 2g | 380mg |
Nutritional values are estimates and will vary based on the exact brands and ingredients used.
Frequently Asked Questions
Can I make gluten-free pumpkin waffles?
Yes — swap in a cup-for-cup gluten-free flour blend or oat flour and let the batter rest 10 minutes before cooking. See the Variations section above.
Can I use a Bisquick or boxed waffle mix instead?
Yes. Stir 1 cup pumpkin puree and 2 teaspoons pumpkin pie spice into the mix’s wet ingredients as directed on the package. It won’t be quite as rich as the from-scratch version, but it works as a shortcut.
Why are my pumpkin waffles soggy?
Usually undercooking, stacking hot waffles, an underheated iron, or using pie filling instead of puree — see the troubleshooting section above for the fix.
Can I freeze pumpkin waffles?
Yes, up to 2 months. Freeze in a single layer first, then transfer to a freezer bag, and reheat straight from frozen in the toaster.
What’s the difference between pumpkin puree and pumpkin pie filling?
Puree is 100% pumpkin with nothing added. Pie filling already has sugar, spices, and extra liquid mixed in, which throws off this recipe’s ratios — always use plain puree.
A pumpkin waffle cut open to show the fluffy interior, drizzled with syrup.
Related Recipes
- Cottage Cheese Waffles
- Pumpkin Spice Creamer
- Easy Hotcake Recipe
- Blueberry Cottage Cheese Breakfast Bake
Pumpkin Waffles
Ingredients
Equipment
Method
- Preheat the waffle iron to medium-high. Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and brown sugar in a large bowl.
- In a separate bowl, whisk the pumpkin puree, eggs, buttermilk, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined
- Let the batter rest 5 minutes.
- Lightly grease the waffle iron and pour in batter per your iron's fill line. Cook until deep golden and the steam has mostly stopped, about 1-2 minutes longer than a regular waffle.
- Move each waffle to a wire cooling rack immediately — don't stack on a plate.
- Repeat with remaining batter. Keep warm in a 200°F oven if serving a crowd. Serve warm.
Notes
This recipe is shared for general informational purposes and isn’t a substitute for professional dietary advice. If you have food allergies, sensitivities, or specific health conditions, check the ingredients and consult a doctor or registered dietitian before making changes to your diet.
About Jonas Mitchell
Jonas Mitchell is the recipe developer behind RecipeValley, sharing tested, everyday recipes for home cooks who want food that actually works on a weeknight. He does not hold a clinical nutrition credential, and this content is not a substitute for advice from a doctor or registered dietitian.