Welcome to the ultimate Pumpkin Waffles Recipe, your new go-to for the perfect fall breakfast. As the air gets crisp and leaves begin to turn, nothing says “cozy morning” quite like a stack of warm, spiced waffles. This recipe isn’t just about mixing ingredients; it’s a foolproof guide to achieving waffles that are wonderfully crispy on the outside while remaining impossibly fluffy and tender on the inside. Forget dense, soggy waffles for good. This is the recipe that will have your family asking for them all season long.
Why This is the Best Pumpkin Waffles Recipe
What makes this pumpkin waffle recipe stand out from the rest? It’s all in the details. We’ve tested every variable to guarantee success in your kitchen.
- Perfect Texture: We use a combination of melted butter and buttermilk to create a batter that results in a crisp, golden exterior and a light, airy interior.
- Balanced Spice Flavor: The blend of cinnamon, ginger, nutmeg, and cloves provides the perfect amount of warmth without overwhelming the subtle sweetness of the pumpkin.
- Incredibly Easy: The instructions are straightforward and simple, using common pantry staples. It’s a recipe designed for busy mornings and enthusiastic home cooks alike.
Key Ingredients for Perfect Pumpkin Waffles
The quality of your waffles starts with the quality of your ingredients. Here’s what you’ll need and why each component is crucial.
Canned Pumpkin Puree vs. Pumpkin Pie Filling
It is absolutely essential to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling comes pre-sweetened and pre-spiced, which will throw off the balance of our recipe. Pure pumpkin puree gives you complete control over the flavor and sweetness.
The Right Spices
While you can use a pre-made pumpkin pie spice, we prefer blending our own for the freshest flavor. The combination of cinnamon, ginger, nutmeg, and a pinch of cloves creates a warm, aromatic profile that is the essence of autumn.
Buttermilk for Tenderness
Buttermilk is a star player in this recipe. Its acidity reacts with the baking soda, creating extra lift and resulting in a much more tender and fluffy waffle than you would get with regular milk.
If you don’t have buttermilk, you can easily make a substitute: just add one tablespoon of lemon juice or white vinegar to a measuring cup and fill it with regular milk to the one-cup line. Let it sit for 5-10 minutes before using.
Essential Equipment
The most important tool for this recipe is, of course, a waffle iron. A standard Belgian waffle maker will give you those deep pockets perfect for holding pools of maple syrup. However, any type of waffle iron will work. The key is to ensure it’s properly preheated before you add the batter. A hot iron is critical for creating that initial crispy crust.
How to Make Pumpkin Waffles: A Step-by-Step Guide
Follow these simple steps for flawless waffles every time. Remember, the secret is in the technique, not just the ingredients.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and all the spices. Whisking ensures everything is evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk the pumpkin puree, buttermilk, and eggs until smooth. Then, slowly whisk in the melted butter.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until they are just combined. A few lumps are perfectly fine! Overmixing will develop the gluten in the flour, leading to tough, chewy waffles.
- Rest the Batter (Optional but Recommended): For the best results, let the batter rest for 5-10 minutes while your waffle iron preheats. This allows the flour to hydrate and the leavening agents to get a head start.
- Cook the Waffles: Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with non-stick spray or a little butter. Pour the recommended amount of batter onto the hot iron, close the lid, and cook until the waffle is golden brown and crisp, usually about 4-6 minutes.
- Keep Warm: As you cook the waffles in batches, place the finished ones on a wire rack set on a baking sheet in a warm oven (200°F or 95°C). This keeps them warm and crispy until you’re ready to serve.
The Secret to Crispy Waffles (That Stay Crispy!)
Nobody wants a soggy waffle. The biggest secret to achieving that coveted crispiness is to avoid stacking them on a plate. Stacking traps steam, which softens the crust. Instead, let them cool for a moment on a wire rack. This allows air to circulate around the entire waffle, preserving its perfect texture. This method is even more effective than a warming oven for maintaining crispiness.
Topping and Serving Suggestions
These pumpkin waffles are a delicious blank canvas. While amazing with just a pat of butter and pure maple syrup, here are a few other ideas to elevate them even further:
- Whipped Cream and Cinnamon: A classic dollop of freshly whipped cream and a light dusting of cinnamon.
- Toasted Pecans or Walnuts: For a delightful crunch and nutty flavor.
- A Drizzle of Caramel Sauce: Complements the pumpkin flavor perfectly.
- Apple Compote: Warm, spiced apples make this the ultimate fall breakfast. For a similar flavor profile, check out our delicious apple crisp bread.
Storage, Freezing, and Reheating Instructions
One of the best things about this pumpkin waffles recipe is how well the waffles store. Make a double batch and have an easy breakfast ready for the week!
Storing Leftovers
Store completely cooled waffles in an airtight container in the refrigerator for up to 3 days.
How to Freeze Waffles for Later
Place cooled waffles on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Transfer the frozen waffles to a zip-top freezer bag, squeezing out as much air as possible. They will keep for up to 3 months.
The Best Way to Reheat
For the best results, skip the microwave! Reheat refrigerated or frozen waffles in a toaster or toaster oven until they are hot and crispy. This brings them right back to their freshly-made glory.
Troubleshooting Common Waffle Woes
Even the best recipes can sometimes go awry. Here’s how to fix a couple of common issues.
Why are my waffles soggy?
This is usually caused by two things: undercooking or stacking them. Make sure your waffle iron is fully preheated and that you cook the waffle until it’s a deep golden brown. And remember, always place finished waffles on a wire rack, not a plate.
Why did they stick to the iron?
This is often due to an iron that isn’t hot enough or isn’t greased well. Ensure your iron is fully preheated and give it a light coating of non-stick spray or melted butter before each waffle for the first few batches.
Frequently Asked Questions
You can mix the batter and store it in an airtight container in the refrigerator for up to 24 hours. The baking soda may lose some of its potency, so the waffles might be slightly less fluffy than with fresh batter, but still delicious.
Yes, you can use fresh pumpkin puree, but make sure it is very thick. Canned pumpkin puree has a consistent, low moisture content. If your homemade puree is watery, it can make the batter too thin. We recommend blotting it with paper towels to remove excess moisture before using.
Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for the best structure and texture.
The best way to keep waffles crispy is to place them on a wire cooling rack in a single layer after cooking. This allows air to circulate and prevents steam from softening the crust. Avoid stacking them on a plate.
Pumpkin puree is 100% cooked and pureed pumpkin with nothing else added. Pumpkin pie filling is a pre-mixed product that contains pumpkin, sweeteners, and spices. This recipe requires pure pumpkin puree for proper flavor and consistency.
More Dessert and Breakfast Ideas You’ll Love
If you loved this recipe, you’re sure to enjoy some of our other baking favorites. Our easy banana bread recipe is a reader favorite for a reason, and if you love chocolate, don’t miss these incredible Buckeye Bars. For another cozy treat, try these white chocolate cranberry cookies.
Share Your Creations!
We are so excited for you to try this Pumpkin Waffles Recipe! It is truly the perfect way to celebrate the flavors of fall. If you make them, please leave a comment below and let us know how they turned out. And don’t forget to save this recipe to your favorite breakfast board on Pinterest!
Pumpkin Waffles Recipe
Pumpkin Waffles Recipe (The Only One You’ll Ever Need)
Ingredients
Equipment
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate medium bowl, whisk together the pumpkin puree, buttermilk, and eggs until smooth. Slowly whisk in the melted butter.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
- Preheat your waffle iron. Lightly grease if necessary. Pour batter onto the hot iron and cook for 4-6 minutes, or until golden brown and crisp.
- Serve immediately with your favorite toppings, or keep warm on a wire rack in a 200°F (95°C) oven until ready to serve.
Notes
Make-Ahead: Waffles can be frozen for up to 3 months. Reheat in a toaster or toaster oven for a quick and easy breakfast.
