How to Make Easy Pumpkin Waffles From Scratch

No need to buy frozen waffles when you can easily make the real thing at home! These easy pumpkin waffles are fluffy, tender, and bursting with your favorite fall flavors for the perfect family breakfast.

Fall is here, which means the leaves are changing (and there are some beautiful spots to see fall color in North Carolina!) and the air is full of pumpkin spice.

Lately, we’ve started a little weekend tradition of family breakfasts on Sunday mornings where everyone actually sits at the table together (no small feat with toddlers!). Some weeks it’s bit spread of bagels and lox, other weeks it’s a giant stack of waffles—these pumpkin waffles being the current favorite. They’re perfectly spiced, fluffy, and just a little indulgent, making them just right for a lazy weekend morning with the family.

We always try serve a little brunch cocktail on the side for the adults (but otherwise coffee with some pumpkin spice syrup hits the spot), like a homemade Bloody Mary, bellini, or if we want to stick with the fall theme, maybe an apple cider cocktail or a pumpkin old fashioned.

These waffles are so easy even your three-year-old could “help” (and by help, I mean make a mess in your kitchen but have fun doing it), and they’re guaranteed to make your kitchen smell like pumpkin spice season.

My family’s favorite pumpkin waffle recipe

This recipe for easy pumpkin waffles comes from my friend Tiffany’s fabulous cookbook, The Ultimate Kids’ Cookbook!

I met Tiffany several years ago through our local blogging group, and let me tell y’all, she is #goals. 

Even before we had kids, I loved watching Tiffany be a full-time blogger over at Peanut Blossom, raise her two spunky girls, and be an amazing source of delicious recipes, photography tips, holiday inspiration, and more.

Now that I’m a parent, I love turning to the recipes in The Ultimate Kids’ Cookbook to help my kids take center stage in the kitchen. 

My family loves these pumpkin waffles because they’re fluffy and delicious. And I love this recipe because it’s easy to make!

I can easily whip up a batch of these pumpkin waffles before heading out to one of the pumpkin patches near Charlotte, or before we go on a search for fall colors in North Carolina. And yes, I do like adding some pumpkin spice syrup to my coffee while I cook them (you could even drizzle some on top of the waffles, too).

No shame in our pumpkin loving game.

What you’ll need to make this recipe

The ingredient list for this pumpkin waffle recipe is simple. If you bake often, you probably have most of what you need in your pantry already.

You’ll need:

• All-purpose flour: Make sure you measure this by scooping it into the measuring cup and leveling it with the back of a knife. 
• Brown sugar: You can use light or dark brown sugar. Using dark brown sugar will give more of a molasses-y flavor to the waffles!
• Pumpkin pie spice: This has all of the warm spices to complement the pumpkin and flavor these waffles perfectly. If you don’t have any on hand, you can make homemade pumpkin pie spice or use cinnamon with a bit of ground ginger and nutmeg.
• Baking powder and baking soda: These work together to help the waffles rise.
• Salt: A bit of salt helps round out the flavor of the pumpkin waffles.
• Buttermilk: This adds a tangy flavor to the waffles and makes them perfectly tender and fluffy. If you don’t have any buttermilk on hand, you can make an easy buttermilk substitute with milk and lemon juice or vinegar.
• Large eggs: You’ll need 4 whole eggs.
• Pure pumpkin puree: Make sure to buy pure pumpkin puree, not pumpkin pie filling. You can also use homemade pumpkin puree if you have some on hand.
• Unsalted butter: Melted and cooled.

Check out the recipe card below for the full list of ingredients, including measurements.

You will also need a waffle iron. Even though there are some very fancy waffle irons available, you can also find some basic, inexpensive ones that work great. 

How to make pumpkin waffles

The two things I love most about this pumpkin waffle recipe is that it uses ingredients I almost always have on hand and it can be made using 1 bowl and 1 big liquid measuring cup.

It’s ideal for easy clean up and quicker pumpkin-waffle eating.

Start by preheating your waffle iron. Make sure to do this according to the manufacturer’s directions, since every waffle iron is a little different.

Now add the dry ingredients to a large mixing bowl: flour, brown sugar, pumpkin pie spice, baking powder and soda, and salt. Whisk until they’re combined.

In a measuring cup, whisk together the buttermilk, eggs, and pumpkin. Add this to the dry ingredients and mix until just combined.

Slowly add the melted butter to the batter, mixing until just combined. You want the ingredients to be mixed, but you don’t want the batter to become tough! 

And that’s it, you’re ready for waffle making!

Spray your preheated waffle iron lightly with nonstick spray. Add some of the waffle batter, close it up, and cook until done.

Once the pumpkin waffles are done, I like to move them to a cookie sheet or wire rack in a warm oven (about 225℉). This will keep the waffles warm while I cook the rest of the batter.

Serve with your favorite waffle toppings…ours are syrup, powdered sugar and whipped cream!

Recipe variations and mix-ins

Trust me, these pumpkin waffles are really good on their own with a little syrup and powdered sugar on top.

But Tiffany has a few recommendations in her cookbook about how you can play with the recipe and make it all your own.

Think about using the pumpkin waffle batter as a blank canvas for a variety of fun and delicious mix in and flavors. Some ideas include:

• Butterscotch chips
• Chopped pecans or walnuts
• Diced apples
• Dried cranberries

Add up to 1 cup total mix-ins when you add the melted butter. Feel free to mix and match; for example, butterscotch chips and chopped pecans would be amazing together!

Pumpkin waffle storage and reheating tips

One more thing I love about this recipe: It makes a ton of waffles (like 20-22!) which means you’ll be enjoying pumpkin waffles for daysss, which is never a bad thing.

Go ahead and cook the entire batch of waffles. Allow any waffles you don’t eat right away to cool completely on a wire rack.

Store the cooled waffles in zip-top freezer bags or an airtight container. Place pieces of waxed paper or parchment paper between the waffles to prevent them from sticking together.

Label them with the date and freeze for up to 2 months.

To reheat, pop the waffles in your toaster or toaster oven. If your toaster has a “from frozen” setting, use that to get the insides warm without burning the outside.

If you don’t have a toaster or toaster oven, you can microwave each waffle for 20-30 seconds to thaw and warm it through.

Trust me, as a busy parent, I can promise that you’ll love having these pumpkin waffles in your freezer for quick weekday breakfasts! Your kids will think you’re a superstar. No need to tell them how easy it was!