Fluffy Pumpkin Waffles
These fluffy, perfectly spiced pumpkin waffles are delicious served with maple syrup or buttermilk caramel syrup for an extra special breakfast.
So quick and easy, this waffle recipe embodies all there is to love about fall flavors: cinnamon, pumpkin, nutmeg, and more. The waffles are so soft and fluffy. They taste like pumpkin bread in waffle form!
Why You’ll Love This Recipe
There’s a lot to love about these pumpkin waffles. But I think you’re really going to appreciate that:
- The batter comes together really fast.
- You don’t need to beat the egg white and yolks separately (unless you want to – but I never do!).
- They are perfectly spiced with warm flavors that compliment, rather than overpower, the pumpkin.
- The batter can be cooked in any size or style of waffle maker.
I have an older square-style waffle maker (Calphalon brand) similar to this one, but the batter can just as easily be made in a circle Belgian waffle maker.
Pumpkin Waffle Ingredients
The ingredients for this waffle recipe are very pantry-friendly:
- Buttermilk: Using buttermilk in waffle batter gives the best texture to the waffles – light and fluffy. You can use a homemade buttermilk substitute (my favorite is 1/2 sour cream + 1/2 milk).
- Pumpkin: The recipe calls for canned pumpkin puree.
- Eggs: A lot of waffle recipes call for beating and folding the egg whites separately into the batter. I tested this recipe both ways, and I like the texture and fluffiness of the waffles as written (without beating the egg whites). If you want a crispier outer shell to the waffles, you can separate the eggs, beat the egg whites to stiff peaks, and fold them into the batter at the end.
- Butter: I use salted butter.
- Flour: The recipe calls for all-purpose flour (I always use unbleached flour); I think this recipe would adapt quite well to subbing in half whole wheat flour for half of the all-purpose flour.
- Cinnamon: The cinnamon lends essential flavor to the pumpkin waffle batter.
- Nutmeg + allspice + ginger: There is just a dash of each of these – they help add robust warmth to the cinnamon and pumpkin.
There are also a handful of other basic ingredients, like baking powder, baking soda, and salt.
What to Serve with These Waffles
These waffles taste like a light, fluffy pumpkin bread…which leads me to believe that they would be most excellent with chocolate chips stirred into the batter before cooking on the waffle iron.
Topping ideas for pumpkin waffles:
- Butter
- Cinnamon butter
- Maple syrup
- Nutella
- Buttermilk caramel syrup
- Toasted pecans
A Delicious Breakfast
There is no better breakfast to usher in the onset of fall than these pumpkin waffles.
I love using pumpkin flavors in other recipes besides just the typical pumpkin muffins, cakes, and cookies (all delicious, but I think pumpkin deserves a more far-reaching purpose, don’t you?).
This fall, I’ll be alternating between these waffles and these dreamy pumpkin pancakes for breakfast (as well as doing a serious inventory of my hoodies to see if I have enough to get me through The Most Wonderful Season of the Year – I’m sure I could use a few more 😉). I love fall! And these pumpkin waffles are just one reflection of that. I hope you enjoy them!
Fluffy Pumpkin Waffles
Ingredients
- 1 ¼ cups (303 g) buttermilk (see note)
- 1 cup (245 g) canned pumpkin puree
- 4 large (200 g) eggs
- 6 tablespoons (86 g) butter, melted
- 2 teaspoons vanilla extract
- 2 cups (284 g) all-purpose flour
- 2 tablespoons (27 g) granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
Instructions
- In a large bowl, whisk together the buttermilk, pumpkin, eggs, butter and vanilla until very well-combined.
- In a separate medium bowl, whisk together the flour, sugar, baking powder, cinnamon baking soda, nutmeg, salt, ginger and allspice.
- Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks remain. Don't over mix or the waffles may cook up tough instead of soft and fluffy.
- Heat a waffle maker to medium. Scoop batter into hot waffle maker and cook until golden.
- Serve with butter, maple syrup, buttermilk syrup (recipe below), nutella, or whatever your heart desires.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe



My family loved these! Perfect flavor and texture! I was out of some of the individual spices, so I just added cinnamon and a couple of teaspoons of Pumpkin Pie Spice instead, and it worked great! Thank you for another great recipe!
Fantastic, Cindy! Glad you liked the waffles!
Such great texture and flavor! We ate these up! I loved them in my deep waffle iron!
Very happy you loved this recipe, Lisa. Thanks for taking the time to let me know!
These are the best pumpkin waffles! They come together quickly and are so light and fluffy. My whole family loved them!!
Love, love, love hearing that, Becky! Thank you!
These are delicious! We ate them with whipped cream.
Very good choice!
These were really good! Crispy outside, soft inside and perfect spice level. Not overly spiced. I made 1.5 batch for family of 5, and since we had bacon and eggs too there were 7 extra waffles that I froze for another day. We loved them with maple syrup. Also loved them with choc chips. And I think whipped cream is a must!
Love this, Mel! Sounds like such a yummy breakfast!
I made these using King Arthur Measure for Measure Gluten-Free flour and no other changes. They turned out perfect and were delicious! Thank you!
That’s fantastic, Casie! Thanks for letting others know they worked well made gluten free!
My husband made these for my birthday breakfast, and they were delicious, especially with the buttermilk syrup. We did double the cinnamon.
Happy birthday, Keri!
These were a hit tonight – especially with the syrup. Perfect fall breakfast for dinner menu option. Thank you!
Oh, I love breakfast for dinner! Thanks for letting me know you enjoyed these waffles, Tricia!
Delicious! I made these after dinner to have for breakfast in the morning and my girls each ate more than 1. We did put a few chocolate chips in them and a little extra cinnamon. I am hoping to make the syrup to go with them if they aren’t gone before breakfast. I made this a 1.5x batch with the remaining pumpkin from the can after making your sourdough pumpkin muffins. Thanks for another winner!
Loved your detailed comment, Kimberly – thank you! Happy you and your girls loved these!
We ALL devoured these!! Kids had fun putting a chocolate chip in each little square of the waffle on their plate haha! My daughter said fall flavors are perfect with real maple syrup on top. YUM!
Haha, that’s adorable about the careful chocolate chip placement.
I made this for dinner last night, and the family loved it. I topped mine with whipped cream and almost felt like I was eating pumpkin pie. This morning, I ate one with Nutella on it—SO delicious!! Thank you for another awesome breakfast (or breakfast for dinner 😂) recipe!
Ooooh, whipped cream – yummy idea!
These were sooo good! My two littles helped me make them, and we all gobbled them up! The perfect amount of pumpkin, nutmeg, and cinnamon! Another amazing recipe! Thanks, Mel!
Oh, I’m so happy you and your kiddos loved these, Jessica! Thanks for letting me know!