The perfect fall breakfast, these Pumpkin Waffles are super easy, flavorful and filling. One recipe you will want to make on repeat.
Waffles are one of my breakfast meals of choice and these Pumpkin Waffles are no exception to that.
Breakfast in general we feel is important so I always try to have something ready to go that is quick and easy or sometimes just takes a little more time.
These Pumpkin Waffles are quick and easy so that is one reason besides the amazing flavor that I love to make them. They taste like dessert but for breakfast.
With easy ingredients that you can find in your pantry, this is a great fall staple that you will want to add to your menu.
There is just something about pumpkin that I cannot resist and I will always crave any and all thing pumpkin, not just in the fall either.
So if you are looking for a delicious and easy breakfast recipe, you cannot go wrong when making these tasty Pumpkin Waffles.
Some of our other favorite fall breakfast recipes that we have on our site include: Apple Toaster Strudel, Pumpkin Coffee Cake and Apple Fritter Bread.
WHY THIS RECIPE WORKS:
- Staple baking ingredients that you have in your pantry are needed to make these
- Easily double this recipe to serve more people.
- You can make in a round waffle iron, but you will have less waffles, but larger.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking powder
Baking soda
Cinnamon
Nutmeg
Ground ginger
Salt
Canned pumpkin
Milk
Eggs
Light brown sugar
Salted butter
Optional toppings (see at bottom in recipe card)
HOW TO MAKE PUMPKIN WAFFLES, STEP BY STEP:
- Heat your waffle iron to manufacturing instructions for desired crisp level.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate mixing bowl mix together the pumpkin, milk, eggs, brown sugar and melted butter until well combined.
- Add the liquid mixture into the dry ingredients and mix until a few dry streaks remain.
- Spray your waffle iron with cooking spray and scoop the right amount of batter into your iron. This amount will depend totally on the size and shape of your particular waffle iron. Cook until the outside is light golden brown. Remove the waffle and set on a wire cooling rack and continue cooking until all the batter is used.
- Top with your desired toppings and serve warm.
CAN I USE PUMPKIN PIE FILLING?
No, that will not work in this recipe as it already has all the spices and extra ingredients where it is more liquid.
You want to make sure that you are using canned pumpkin puree in this recipe, so make sure you check the can.
WHAT CAN I ADD TO THE WAFFLE BATTER?
Yes! One thing that we love to add to the batter is chocolate chips and kids love them too.
You can also use chopped nuts as well. Both are great additions to these Pumpkin Waffles.
CAN I USE A ROUND WAFFLE IRON FOR THESE?
Yes! We use both for this recipe but we used our square one for this specific recipe.
If you use a round one, you will have less waffles, but you will have larger ones.
You can easily double this recipe to make more to have on hand or save for later.
WHAT CAN I TOP THESE WAFFLES WITH?
Pumpkin is a really fun flavor to play around with so there are various things that you can top these with. Some of my favorites include:
- Maple syrup
- Whipped cream
- Apple butter
- Pumpkin butter
- Butter
- Chocolate chips
- Chopped Nuts
- Cinnamon
Whatever you think would compliment these Pumpkin Waffles would be great as a topping.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 2-3 days.
They can also be frozen, place in a freezer bag or container and they will keep for up to 2 months.
To defrost, remove to the countertop until thawed. To reheat, place in the microwave or the toaster until heated through.
TIPS AND TRICKS:
- Make sure you are using canned pumpkin puree and not pumpkin pie filling.
- These can be frozen, see above on how to do that.
- Lots of different toppings can be used, see above for ideas.
- If you use unsalted butter add an extra pinch of salt to your batter.
- The batter will be thick. If you measure your flour with a heavy hand and the mixture is too thick you can add a few tablespoons extra milk to help thin it out a bit. I used the spoon and level method for measuring my flour.
- Over mixing will result in less fluffy and more dense/tough waffles.
- If you stack the waffles the steam from them cooling will make the waffles soft and soggy so I think it’s best to let them sit on a wire cooling rack to have some breathing room or serve to your family fresh as you cook them.
- Add in some chocolate chips or chopped nuts to give the waffles some extra flavor and texture.
- You can use a round waffle maker, you will have larger waffles but a smaller batch.
- Easily double this recipe.
When it comes to a delicious and tasty breakfast recipe you cannot skip out on making these Pumpkin Waffles.
If you like this recipe you might also like:
If you’ve tried these PUMPKIN WAFFLES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Waffles
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 ½ cups canned pumpkin
- 1 ½ cups milk
- 3 large eggs
- 6 Tablespoons light brown sugar
- 5 Tablespoons melted salted butter
Optional toppings:
- Maple syrup
- Whipped cream
- Apple butter or pumpkin butter
- Butter
- Chocolate chips/chopped nuts
Instructions
- Heat your waffle iron to manufacturing instructions for desired crisp level.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate mixing bowl mix together the pumpkin, milk, eggs, brown sugar and melted butter until well combined.
- Add the liquid mixture into the dry ingredients and mix until a few dry streaks remain.
- Spray your waffle iron with cooking spray and scoop the right amount of batter into your iron. This amount will depend totally on the size and shape of your particular waffle iron. Cook until the outside is light golden brown. Remove the waffle and set on a wire cooling rack and continue cooking until all the batter is used.
- Top with your desired toppings and serve warm.
Notes
- Toppings are not included in the nutritional value.
- Make sure you are using canned pumpkin puree and not pumpkin pie filling.
- These can be frozen, see above on how to do that.
- Lots of different toppings can be used, see above for ideas.
- If you use unsalted butter add an extra pinch of salt to your batter.
- The batter will be thick. If you measure your flour with a heavy hand and the mixture is too thick you can add a few tablespoons extra milk to help thin it out a bit. I used the spoon and level method for measuring my flour.
- Over mixing will result in less fluffy and more dense/tough waffles.
- If you stack the waffles the steam from them cooling will make the waffles soft and soggy so I think it’s best to let them sit on a wire cooling rack to have some breathing room or serve to your family fresh as you cook them.
- Add in some chocolate chips or chopped nuts to give the waffles some extra flavor and texture.
- You can use a round waffle maker, you will have larger waffles but a smaller batch.
- Easily double this recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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