This easy melt-in-your-mouth Pumpkin Waffle Recipe is sure to be a new fall favorite. Pumpkin spice blended with buttermilk waffle batter makes for light and fluffy fall flavored waffles!
Nothing screams fall more then my pumpkin waffle recipe. My family loves buttermilk waffles year round, but as soon as the fall months hit I make my pumpkin waffles instead. I love to top these waffles with whipped cream, salted maple caramel sauce, and chopped pecans. Of course, you can always enjoy the pumpkin waffles with just good old whipped butter and maple syrup. Either way these waffles are delicious!
In this post you will learn everything you need to know on how to make the very best pumpkin waffles in under a half hours time.
Ingredients
- Eggs – It’s always best whenever baking to have eggs sit at room temperature prior to incorporating them in the batter.
- Butter – For this recipe, you need to melt butter ahead of time in order to incorporate throughout the batter.
- Buttermilk – I always use buttermilk in my waffle and pancake recipes. It yields the fluffiest melt-in-your-mouth taste!
- Pumpkin Puree – You will not need a full can, so feel free to freeze the remaining pumpkin puree for a future recipe.
- Pumpkin Pie Spice – You can make your own pumpkin pie spice or buy it from the store.
- Sugar – A little sugar goes a long way. I don’t like these too sweet, since the toppings are a bit over the top.
- Toppings – I use whipped cream (fresh or from the can), salted maple caramel sauce that I make from scratch. A regular caramel sauce would work too, and chopped pecans to top these pumpkin waffles.
Directions
Preheat a waffle iron. Using a KitchenAid Stand mixer (or mix by hand), eggs, buttermilk, unsalted butter, vanilla extract, and pumpkin puree for 30 seconds on STIR mode.
In a separate bowl, combine all the dry ingredients, all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mix on “STIR” setting for 10 seconds then bump up to speed 2 for an additional 20 seconds. Scrape down the sides of the bowl and mix again for another 5-10 seconds.
Spray the waffle iron with cooking spray, ladle 1 cup batter into waffle iron. Cook for 3 minutes or until golden in color. Repeat until all the batter is used.
Top each waffle with freshly whipped cream, pecans, and salted maple caramel sauce.
FAQs
If I’m serving breakfast for a crowd, I will set my oven on a low temperature (around 200 degrees Fahrenheit). As each waffles comes out of the waffle iron, I place it on a baking sheet lined with a wire rack. This will ensure the waffles stay not only warm but crispy!
In order to achieve a light and fluffy waffle using buttermilk is best. When buttermilk is combined with baking soda it creates a rise in the batter.
Buttermilk waffles are on the moister side, and they tend to not be a crispier waffle. However, if you toast them for additional time they will crisp up.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe.
- Cool Butter – Whenever I make buttermilk waffles. The first thing I will do is melt and begin to cool the butter. If you pour hot butter into the batter with the cold buttermilk, the butter will immediately harden making it difficult to incorporate throughout.
- Waffle Irons – Depending on the size of your waffle iron will depend on how much batter you need to place in the waffle iron. I’ve tested both KitchenAid Waffle Baker and Cuisinart Griddler with Waffle Iron Plates. Both have taken 3 minutes to cook the waffles.
- Freeze – You can freeze any leftover waffles. Lay them flat or wrap them between parchment paper, place in a freeze bag, and label with recipe title and date.
- Fresh Waffles – Store waffles in an airtight container for up to 5 days in the refrigerator.
- Reheating Waffles – Whether the waffles are frozen or fresh simply place a waffle in a toaster oven on low setting. Cook until warm and just crispy.
Pumpkin Recipes
I love pumpkin recipes and I have a few dozen here on the blog. Here are a few of my favorite pumpkin breakfast recipes.
- Pumpkin Cream Cheese Stuffed French Toast
- Whipped Pumpkin Cream Cheese
- Pumpkin Pie Granola
- Cinnamon-Swirl Pumpkin Yeast Bread
- Pumpkin Spice Caramel Chocolate Chip Pancakes
- Iced Pumpkin Coffee
- Easy Pumpkin Bread
If you make this pumpkin waffles recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Pumpkin Waffle Recipe
Equipment
- KitchenAid Stand Mixer
- KitchenAid Waffle Baker
Ingredients
- 2 large eggs
- 1-½ cups buttermilk
- 1 stick unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1-¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Toppings
- Whipped cream
- Pecans
- Salted maple caramel sauce
Instructions
- Preheat a waffle iron.
- Using a KitchenAid Stand mixer (or mix by hand), eggs, buttermilk, unsalted butter, vanilla extract, and pumpkin puree for 30 seconds on STIR mode.
- In a separate bowl, combine all the dry ingredients, all-purpose flour, pumpkin pie spice, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients, mix on "STIR" setting for 10 seconds then bump up to speed 2 for an additional 20 seconds. Scrape down the sides of the bowl and mix again for another 5-10 seconds.
- Spray the waffle iron with cooking spray, ladle 1 cup batter into waffle iron. Cook for 3 minutes or until golden in color. Repeat until all the batter is used.
- Top each waffle with freshly whipped cream, pecans, and salted maple caramel sauce.
Notes
- Cool Butter – Whenever I make buttermilk waffles. The first thing I will do is melt and begin to cool the butter. If you pour hot butter into the batter with the cold buttermilk, the butter will immediately harden making it difficult to incorporate throughout.
- Waffle Irons – Depending on the size of your waffle iron will depend on how much batter you need to place in the waffle iron. I’ve tested both KitchenAid Waffle Baker and Cuisinart Griddler with Waffle Iron Plates. Both have taken 3 minutes to cook the waffles.
- Freeze – You can freeze any leftover waffles. Lay them flat or wrap them between parchment paper, place in a freeze bag, and label with recipe title and date.
- Fresh Waffles – Store waffles in an airtight container for up to 5 days in the refrigerator.
- Reheating Waffles – Whether the waffles are frozen or fresh simply place a waffle in a toaster oven on low setting. Cook until warm and just crispy.
Nutrition
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Deb
Hi I made these waffles using the exact instructions and ingredients, even using the stand mixer. They were fabulous! My husband said they were the best I’ve ever made and I’ve tried several recipes. Yummy! Very light and fluffy.
Katie
Hi Deb, thank you so much for taking the time to leave a 5-star comment! I’m so so happy that you both enjoyed this recipe!
Ann
I got a waffle iron for Christmas…this was my first recipe. Glad I tried it. Recipe was excellent. Waffles were fluffy with a Subtle pumpkin flavor. I added toasted pecans. Mine cooked in three minutes and were PERFECT. Thanks for sharing.
Katie
Hi Ann, thanks for taking the time to leave a 5 star review and comment. These are my absolute favorite waffles. I also love making my easy buttermilk waffle recipe too. Glad you enjoyed the recipe.
Kayla
By far the best waffles I’ve had in a LONG time!!! This perfect blend of sweet & savory had me craving these waffles every morning!
Katie
Thank you Kayla for leaving a 5 star review. I’m so so happy you enjoy this recipe so much!
Heather McCann
Just made these and they are fabulous!! I’m printing this and saving it for Christmas breakfast. ❤️
Katie
Heather, thank you so much for taking the time to leave a 5-star review! I’m so glad you enjoy these as much as my family does!
Ashley
How long does this batter last after it is made up?
Katie
Hi Ashley, I have always made the batter and cooked the waffles immediately. Whatever waffles I have leftover I store and reheat in my toaster oven within 3 days or freeze and reheat within 3 months of making. I would imagine if stored in an airtight container in the refrigerator the batter would be good for a day. Make sure you mix it well before making your waffles.
Jane
This is my favorite recipe to make when pumpkins are in season. I only wish I prepared enough pumpkin puree for my freezer so that I could make these year round! But honestly, it gives me something to look forward to all summer as I wait for the pumpkins to ripen.
Katie
Jane, thank you so much for taking the time to leave a 5 star comment! I’m so happy to read you love this recipe as much as I do! You can freeze the waffles, so you can make a few batches now so that you can enjoy them well into the heart of winter! Just place in your toaster on the lowest toaster setting to thaw and reheat!
Jordan
These turned out fantastic! Shared to my Facebook page – thank you!
Katie
Hi Jordan, thank you for taking the time to leave a comment. So happy you enjoyed them!
Meghan Hock
We made this tonight and it was fantastic! We’ve tried a few pumpkin waffle recipes before, but this was our favorite! Crispy exterior, chewy and lightweight interior. Subtle, not overpowering, pumpkin flavor. What more could you ask for in a recipe!? Made a maple cream cheese drizzle and toasted pecans!
Katie
Hi Meghan, thank you so much for taking the time to leave a comment! I’m so glad you enjoyed these waffles! That maple cream cheese and toasted pecans sound amazing, too!
Elizabeth
Yum! I just made these for dinner tonight and they were a big hit. I added in grated Apple from a Gala I had laying around. I’m not sure if it changed anything, but made me think they were healthier!
Katie
Hi Elizabeth, thank you for taking the time to leave a comment. I’m glad you enjoyed the waffles. They are a big hit in my house too! Did you add the grated apple to the batter or on top?
Marilyn
I want to try these! I did not see the butter mentioned in the directions, though … is it added to the wet ingredients?
Katie
Hi Marilyn, Yes you add it into the wet ingredients. I just updated the recipe–hope that helps!
Lindsey | Lou Lou Biscuit
Wow, Katie! These were so delicious! My husband requested waffles this morning, and after a quick Pinterest search, I stumbled on these. I’m so glad I chose your recipe! I have a finicky “waffle boat” waffle maker, and a lot of recipes are soggy in it, but this one had a perfect crispy texture. Thanks so much!
Katie
Awe so glad you guys loved these Lindsey Yes–they are the perfect mix of light and fluffy and crispy!
Eboney
Tried these today and they were absolutely amazing! The perfect flavor, crisp and tender on the inside! Searched so much for a good pumpkin waffle recipe and these are definitely going to be my go to . Thanks for sharing!
Katie
Eboney, thank you so much for taking the time to leave a comment. I’m so glad you love these waffles as much as my family does. I just published a recipe for pumpkin buttermilk waffles… you have to try those too. I think you’ll love them!
Alyssa
These were delicious!
Katie
Alyssa, I’m so glad you enjoyed them. I haven’t made them since last year–guess I better whip up a batch this weekend!
Fran
My son and I just had these for dinner tonight. They were delicious. I had such a craving for waffles and came across this recipe. Very easy to make. Can’t wait to make them again.
Katie
Glad you loved them Fran! I too crave waffles and then I make batches and batches of them and freeze them!
Jocelyn (Grandbaby Cakes)
I so want this for breakfast!
Sommer@ASP
Whoa… Those look amazing!
Katie
Thanks Sommer! They are so good. I made a double batch and froze the rest for a later date! They are so good!
Rogene Robbins
Love pumpkin and love waffles. My waffle iron burned out last year though. Might be time to replace it.
Katie
Rogene these waffles are divine. I definitely think you need to get a new waffle iron ASAP!