Pumpkin waffles are the ultimate autumn breakfast,crispy on the outside, tender on the inside, and infused with warm seasonal spices. These waffles strike the balance between cozy comfort and culinary elegance, delivering that satisfying golden crunch while staying fluffy within. Ideal for crisp fall mornings, they bring the flavor of pumpkin pie straight to your breakfast table in just the right form.
Ingredients List
- 1 ¾ cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup pumpkin purée (unsweetened)
- 1 ¼ cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
Step-by-Step Instructions
Step 1: Preheat and prepare
Preheat your waffle iron according to manufacturer’s instructions. Lightly grease with nonstick spray or melted butter.
Step 2: Mix dry ingredients
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Step 3: Mix wet ingredients
In another bowl, combine pumpkin purée, buttermilk, eggs, melted butter, and vanilla until smooth.
Step 4: Combine the batter
Gradually add the wet mixture into the dry ingredients, whisking gently until just combined. Do not overmix; a few lumps are fine.
Step 5: Cook the waffles
Pour the batter into the preheated waffle iron, spreading evenly. Cook until golden and crisp, about 4–5 minutes depending on your waffle maker.
Step 6: Serve immediately
Remove waffles carefully and serve hot with maple syrup, toasted pecans, or a dollop of whipped cream.
Cook Time
25 minutes total (10 minutes prep, 15 minutes cooking)
Servings
6 waffles
Nutritional Information (approx. per serving)
- Calories: 280 kcal
- Protein: 7 g
- Fat: 10 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Sugar: 8 g
Storage Instructions
- Store cooled waffles in an airtight container in the refrigerator for up to 3 days.
- Freeze individually wrapped waffles for up to 2 months. Reheat directly in a toaster or oven for crisp results.
Suggestions
- For a richer flavor, add a handful of mini chocolate chips or chopped toasted pecans to the batter.
- Top with caramel sauce and a sprinkle of sea salt for a dessert-style waffle.
- Pair with spiced apple cider or pumpkin spice latte for a complete fall brunch experience.
Seasonal Relevance
Pumpkin waffles shine brightest during autumn and early winter, making them perfect for October breakfasts, Thanksgiving brunch spreads, or cozy weekend mornings throughout the holiday season.
Conclusion
With their golden crisp and pumpkin-spiced warmth, these waffles are more than just breakfast,they’re a seasonal celebration on a plate. Easy enough for a weekday treat yet special enough for gatherings, this recipe shows how pumpkin can transform an everyday waffle into an unforgettable autumn indulgence.
How to Make Pumpkin Waffles with the Perfect Golden Crisp
6
servings10
minutes15
minutes280
kcalThese pumpkin waffles are golden and crisp on the outside, fluffy on the inside, and spiced with the warm flavors of fall. Perfect for cozy mornings or festive brunches, this recipe delivers the perfect balance of pumpkin sweetness and autumn spice.
Ingredients
1 ¾ cups all-purpose flour
2 tbsp brown sugar
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
1 cup pumpkin purée (unsweetened)
1 ¼ cups buttermilk
2 large eggs
¼ cup unsalted butter, melted and slightly cooled
1 tsp pure vanilla extract
Directions
- Preheat your waffle iron and lightly grease it with nonstick spray or melted butter.
- In a bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, whisk pumpkin purée, buttermilk, eggs, melted butter, and vanilla.
- Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
- Pour batter into the preheated waffle iron and cook until golden and crisp, about 4–5 minutes.
- Serve immediately with maple syrup, whipped cream, or toasted pecans.
Recipe Video
Notes
- Keep cooked waffles warm in a 200°F (95°C) oven on a wire rack while finishing the batch.
- For dairy-free waffles, use almond milk with 1 tsp lemon juice instead of buttermilk, and substitute butter with coconut oil.
- Freeze leftovers individually wrapped and reheat in a toaster for perfect crispness.
FAQs
Q1: Can I make the batter ahead of time?
Yes, you can prepare the batter up to 12 hours in advance and store it in the refrigerator. Stir lightly before using.
Q2: Can I make these waffles dairy-free?
Absolutely. Substitute buttermilk with almond milk mixed with 1 tsp lemon juice, and use melted coconut oil instead of butter.
Q3: Why aren’t my waffles coming out crisp?
Ensure your waffle iron is fully preheated and avoid opening it too early. For extra crispness, place cooked waffles in a 200°F oven on a wire rack while finishing the batch.
