Irresistible Pumpkin Waffles

I never thought much about pumpkin waffles until my daughter asked for them last October. She’d had them at a friend’s house and couldn’t stop talking about how good they were. I figured they’d be complicated or require special ingredients I didn’t have.

Turns out, pumpkin waffles are just regular waffles with a can of pumpkin puree mixed in. That’s it. No fancy spices needed—though a little cinnamon doesn’t hurt. They come out fluffy and soft, with just enough pumpkin flavor to make them feel special without tasting like you’re eating a jack-o’-lantern.

What Kind of Pumpkin Should I Use?

For these waffles, you’ll want to stick with canned 100% pure pumpkin puree rather than pumpkin pie filling, which already has spices and sugar added. Libby’s is probably the most common brand you’ll find at the grocery store, but any plain pumpkin puree will work perfectly. If you’re feeling ambitious, you can definitely make your own pumpkin puree from scratch using sugar pumpkins or pie pumpkins, but honestly, the canned stuff is convenient and tastes just as good. Just make sure the label says “100% pumpkin” and doesn’t include any other ingredients – you want that pure, smooth pumpkin flavor to shine through in your waffles.

Options for Substitutions

These pumpkin waffles are pretty forgiving when it comes to swaps, so here’s what you can do:

• All-purpose flour: You can substitute with whole wheat flour for a nuttier flavor, but use about 1¾ cups since whole wheat is denser. Gluten-free flour blends work too – just use the same amount.
• Dark brown sugar: Light brown sugar or regular white sugar work fine here. You could even try maple syrup (reduce milk by 2 tablespoons) or honey for a different sweetness.
• Canned pumpkin: Sweet potato puree is a great swap and tastes almost identical. Butternut squash puree works too, though it’s a bit milder in flavor.
• Milk: Any milk works – almond, oat, or buttermilk are all good options. If using buttermilk, skip the apple cider vinegar since buttermilk is already acidic.
• Apple cider vinegar: White vinegar or lemon juice work just as well for that tangy kick that makes the waffles fluffy.
• Pumpkin pie spice: If you only have cinnamon, that’s fine! Or make your own blend with cinnamon, nutmeg, ginger, and a pinch of cloves.
• Butter: Vegetable oil or melted coconut oil can replace the butter if needed – just use the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin waffles is overmixing the batter, which leads to tough, dense waffles instead of light and fluffy ones – mix just until the ingredients are barely combined, even if you see a few lumps.

Another common error is not separating the eggs properly; whipping those egg whites to soft peaks and folding them in gently at the end creates the airy texture that makes these waffles special.

Make sure your waffle iron is fully preheated before adding the batter, and resist the urge to open it too early – let the steam stop escaping before checking if they’re done.

Finally, serve these immediately while they’re crispy on the outside, as pumpkin waffles tend to get soggy faster than regular ones if they sit around too long.

What to Serve With Pumpkin Waffles?

These fluffy pumpkin waffles are perfect for a cozy fall breakfast, and they pair beautifully with classic maple syrup and a pat of butter. I love serving them alongside crispy bacon or breakfast sausage to balance out the sweet pumpkin flavors with something savory. For an extra special touch, try topping them with whipped cream and a sprinkle of cinnamon, or even some chopped pecans for a nice crunch. A hot cup of coffee or spiced apple cider makes the perfect drink to complete this autumn-inspired meal.

Storage Instructions

Refrigerate: Leftover pumpkin waffles keep really well in the fridge for up to 4 days. Just stack them with parchment paper between each waffle in an airtight container. They’re great for quick breakfasts during busy mornings when you don’t have time to make fresh ones.

Freeze: These waffles are perfect for freezing! Let them cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once frozen solid, transfer them to a freezer bag and they’ll keep for up to 3 months.

Toast: Pop your frozen or refrigerated waffles straight into the toaster for a few minutes until they’re heated through and crispy again. You can also warm them in a 350°F oven for about 5 minutes if you’re heating several at once. They taste almost as good as fresh!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 30-36 g
• Fat: 28-34 g
• Carbohydrates: 225-245 g

Ingredients

For the dry mixture:

• 2 cups all-purpose flour
• 3 tbsp packed dark brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon or pumpkin pie spice
• 1/2 tsp kosher salt

For the wet mixture:

• 1 1/2 cups milk
• 1 cup pure canned pumpkin
• 1 egg yolk
• 3 egg whites
• 4 tbsp unsalted butter, melted and cooled
• 2 tbsp apple cider vinegar

Step 1: Whip the Egg Whites

• 3 egg whites

In the bowl of a stand mixer, whip the 3 egg whites until stiff peaks form.

This will give extra fluffiness to your waffles.

Once whipped, set the bowl aside for later use.

Step 2: Mix the Dry Ingredients

• 2 cups all-purpose flour
• 3 tbsp packed dark brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon or pumpkin pie spice
• 1/2 tsp kosher salt

In a large mixing bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, ground cinnamon or pumpkin pie spice, and kosher salt.

Whisk thoroughly to ensure the dry ingredients are evenly combined.

Step 3: Mix the Wet Ingredients

• 1 1/2 cups milk
• 1 cup pure canned pumpkin
• 1 egg yolk
• 4 tbsp unsalted butter, melted and cooled
• 2 tbsp apple cider vinegar

In a separate small bowl, mix together the milk, pure canned pumpkin, egg yolk, melted and cooled unsalted butter, and apple cider vinegar.

Stir until the mixture is smooth and the ingredients are well incorporated.

Step 4: Combine Wet and Dry Mixtures

• Pumpkin mixture from Step 3
• Dry ingredients from Step 2

Pour the pumpkin mixture (from Step 3) into the bowl with your dry ingredients (from Step 2).

Stir gently until everything is just combined and there are no large pockets of flour.

Be careful not to overmix—this keeps the waffles light and tender.

I like to stop mixing as soon as I don’t see any dry streaks left.

Step 5: Fold in the Whipped Egg Whites

• Whipped egg whites from Step 1
• Waffle batter from Step 4

Carefully fold the whipped egg whites (from Step 1) into the waffle batter (from Step 4) using a spatula.

Do this gently to avoid deflating the egg whites, which will help give your waffles a beautifully airy texture.

Step 6: Cook the Waffles

Preheat your waffle maker according to the manufacturer’s instructions.

Use the batter immediately, portioning it into the waffle maker and cooking until golden brown and cooked through.

Serve the waffles warm.

For an extra fall touch, I like to sprinkle a little extra cinnamon on top before serving.

Irresistible Pumpkin Waffles

Delicious Irresistible Pumpkin Waffles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 17 minutes mins

Total Time 25 minutes mins

Servings 4

Calories 1275 kcal

Ingredients

  

For the dry mixture:

• 2 cups all-purpose flour
• 3 tbsp packed dark brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon or pumpkin pie spice
• 1/2 tsp kosher salt

For the wet mixture:

• 1 1/2 cups milk
• 1 cup pure canned pumpkin
• 1 egg yolk
• 3 egg whites
• 4 tbsp unsalted butter, melted and cooled
• 2 tbsp apple cider vinegar

Instructions

 

• In the bowl of a stand mixer, whip the 3 egg whites until stiff peaks form. This will give extra fluffiness to your waffles. Once whipped, set the bowl aside for later use.
• In a large mixing bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, ground cinnamon or pumpkin pie spice, and kosher salt. Whisk thoroughly to ensure the dry ingredients are evenly combined.
• In a separate small bowl, mix together the milk, pure canned pumpkin, egg yolk, melted and cooled unsalted butter, and apple cider vinegar. Stir until the mixture is smooth and the ingredients are well incorporated.
• Pour the pumpkin mixture (from Step 3) into the bowl with your dry ingredients (from Step 2). Stir gently until everything is just combined and there are no large pockets of flour. Be careful not to overmix—this keeps the waffles light and tender. I like to stop mixing as soon as I don't see any dry streaks left.
• Carefully fold the whipped egg whites (from Step 1) into the waffle batter (from Step 4) using a spatula. Do this gently to avoid deflating the egg whites, which will help give your waffles a beautifully airy texture.
• Preheat your waffle maker according to the manufacturer's instructions. Use the batter immediately, portioning it into the waffle maker and cooking until golden brown and cooked through. Serve the waffles warm. For an extra fall touch, I like to sprinkle a little extra cinnamon on top before serving.