Pumpkin Waffles are super fluffy, immersed with plenty of pumpkin spice flavor, and drizzled with real maple syrup. This easy to make waffle recipe has plenty of pumpkin flavor and is perfect for breakfast or brunch.
With only a few simple ingredients and just two bowls- you’ll have homemade pumpkin waffles in less than 30 minutes!
I love cooler weather, flannel shirts, jeans and pumpkin spice lattes in the fall!
Homemade waffles are easy to make with only a few simple ingredients. These waffles are packed with pumpkin flavor and can be made quickly! Is there anything better than homemade waffles drizzled with warm maple syrup on a crisp fall day?!
Why this recipe works
- Waffles are easy to make in just two bowls.
- Pumpkin puree and buttermilk makes these waffles super moist.
- Waffles can be made ahead of time, cooled completely, put into large zip-style bags and frozen.
Ingredients you’ll need
- Pumpkin Puree – this is canned pumpkin- not pumpkin pie mix!
- Flour – all-purpose flour is perfect in this waffle recipe.
- Sugar – gives a little sweetness to the waffle batter.
- Baking Powder – this is the leavening agent that makes the waffles rise and get fluffy.
- Eggs – you want the eggs to be room temperature. Whipped egg whites folded into the batter make the waffles super fluffy.
- Butter – use unsalted or salted, whichever you prefer.
- Buttermilk – if you cannot find buttermilk, you can add one teaspoon of vinegar or lemon juice to milk.
- Spices – I prefer to mix my own spices of cinnamon, nutmeg, and cloves, rather than adding pumpkin spice.
How to make Pumpkin waffles
Step 1: Separate the eggs into two different bowls. Whip egg whites with cream of tartar until you have stiff peaks.
Step 2: In a large bowl, combine all of the dry ingredients with a spoon. Add the egg yolks, vanilla, melted butter, pumpkin, and buttermilk and combine. Gently fold in the whipped egg whites with a rubber spatula.
Cooking the waffles:
Step 3: Cook the waffles in your waffle iron according to the manufacturer’s instructions.
Step 4: Serve with softened butter, warm maple syrup, whipped cream, and a sprinkle of cinnamon.
This waffle maker has a removable tray that catches all of the overflow and makes clean up a breeze! And that makes my life easy!
I usually use a fork to gently and carefully remove the waffle. Just be careful not to scratch the non-stick coating on the waffle maker.
Make a few extra waffles and put them in freezer zip-style bags for those days that are super crazy, but you still want something homemade. Be sure the waffles are cooled completely before you put into bags– or they will have too much moisture and make them soggy!
Simply plop the frozen waffles in the toaster to warm them up and re-crisp.
Recipe FAQs
Whipped egg whites folded into the batter make these waffles super moist and fluffy.
You likely have too much moisture. Cook on medium to high heat and cook long enough so the waffle is crispy outside but tender inside. Keep them warm and crispy in a 200-250 degree F oven while you make more.
Pumpkin adds moist texture and autumnal flavor to these spiced waffles. Beaten egg whites folded into the batter make them especially fluffy. You’ll love this buttermilk waffle recipe!
Be sure to warm up your maple syrup for about 30 seconds in the microwave before pouring over your waffles! Remember, maple syrup never goes bad! And, real maple syrup is always the best.
More Fall Desserts
- Pumpkin Bread
- Pumpkin Donuts
- Apple Fritters
- Apple Cider Donuts
- Apple Hand Pies
- Caramel Apple Pie
- Caramel Apples
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Pumpkin Waffles
Ingredients
Pumpkin Waffles
- 2 ½ cups all-purpose flour
- 2 cups buttermilk
- 1 cup pumpkin puree
- 4 large eggs room temperature, separated
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons butter melted
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- pure maple syrup for serving
- whipped cream for serving
Instructions
Pumpkin Waffles
- Separate your eggs into 2 different bowls. Add ½ teaspoon cream of tartar to the egg whites and beat them using a hand mixer until stiff peaks form. Set aside.
- In a large bowl, combine all of the dry ingredients with a spoon. Add the egg yolks, vanilla, melted butter, pumpkin and buttermilk and combine. Gently fold in the whipped egg whites with a rubber spatula.
- Cook the waffles in your waffle iron according to the manufacturer’s instructions. Serve with warm maple syrup and a sprinkle of cinnamon.
Recipe Notes
Nutrition
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Sara says
Salt is shown in the pictures, but not listed as an ingredient. Makes a huge difference in taste!!
Jessica Robinson says
Sara,
Thanks for catching it wasn’t in the recipe card, we’ve updated it. As a generally rule, 1 teaspoon of salt is in most of our baking and bread recipes. As salt accents sweet and bread recipes and heightens the flavors.
Donna Gagin says
The waffles are delicious! They make a wonderful Fall breakfast. Thank you for sharing the recipe!
Jessica Robinson says
Thanks Donna for following and letting us know you enjoyed the recipe!
Suzette says
Cream of tartar isn’t listed in the ingredients but you mention using it in the very first step
Jessica Robinson says
It gives you the amount right in the instructions. Add 1/2 teaspoon to egg whites, which helps them stay whipped.
Laura Reigel says
Okay! I’m definitely making these! I need this waffle maker!
Jessica Robinson says
Love my waffle maker!! Thanks for stopping by Laura!
Lisa Hatfield says
I have always wanted to make a unique waffle, this will be perfect for Fall! And the buttermilk will make them extra tasty. Can’t wait to make these Jessica!