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A close-up shot of a single, perfectly cooked homemade pumpkin waffle, highlighting its crispy texture and deep pockets.

Pumpkin Waffles Recipe (The Only One You'll Ever Need)

The best Pumpkin Waffles Recipe for a perfect fall breakfast! Learn how to make waffles that are perfectly spiced, incredibly crispy on the outside, and light and fluffy on the inside. This foolproof recipe is easy and delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3 tbsp brown sugar packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter melted

Equipment

  • 1 Waffle Iron
  • 2 Mixing Bowls
  • 1 Wire cooling rack

Instructions
 

  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  2. In a separate medium bowl, whisk together the pumpkin puree, buttermilk, and eggs until smooth. Slowly whisk in the melted butter.
  3. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; a few lumps are okay.
  4. 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.
  5. 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

For Crispy Waffles: Avoid stacking hot waffles on a plate. Place them in a single layer on a wire cooling rack to allow air to circulate, which keeps them from getting soggy.
Make-Ahead: Waffles can be frozen for up to 3 months. Reheat in a toaster or toaster oven for a quick and easy breakfast.
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