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Close-up of a pumpkin waffle cut open showing the fluffy interior, drizzled with syrup
Jonas Mitchell

Pumpkin Waffles

Crispy-edged, fluffy pumpkin waffles made with real pumpkin puree, warm spices, and buttermilk — ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

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
  • ¼ cup (50g) packed brown sugar
  • 1 cup (240g) canned pumpkin puree
  • 2 large eggs
  • 1½ cups (360ml) buttermilk
  • ¼ cup (60ml) melted butter or neutral oil
  • 1 tsp vanilla extract

Equipment

  • 1 Waffle iron (standard or Belgian)
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 whisk
  • 1 set Measuring cups and spoons
  • 1/3 cup scoop or ladle
  • 1 Wire cooling rack

Method
 

  1. 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.
  2. In a separate bowl, whisk the pumpkin puree, eggs, buttermilk, melted butter, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients and fold gently until just combined
  4. Let the batter rest 5 minutes.
  5. 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.
  6. Move each waffle to a wire cooling rack immediately — don't stack on a plate.
  7. Repeat with remaining batter. Keep warm in a 200°F oven if serving a crowd. Serve warm.

Notes

Nutritional values are estimates and will vary based on exact ingredients used.
Nutrition (per serving): 290 kcal, 7g protein, 42g carbs, 10g fat, 2g fiber, 380mg sodium