Pumpkin Waffles


We all know what season it is, so there's literally no surprise that I am trying to incorporate pumpkin in just about every single baked recipe. There aren't many things more superior than a homemade breakfast, and homemade waffles rank pretty high in my book. I'll admit, I wasn't always a waffle person, I am a die hard french toast fan.

Homemade pumpkin waffles

When I wanted to branch out and try making my own waffle mix, I needed a waffle iron and fell in love with making them. There's something about pouring syrup into every single crevice of a waffle that makes eating one so satisfying. With the addition of pumpkin and pumpkin pie spice, these are truly a fall fan favorite (a little alliteration for my English and grammar friends) and I am here for the pumpkin.

Waffles or pancakes: what's the diff?

Fun fact: waffles and pancakes are technically the same batter. There are slight differences when making the batter itself, but essentially waffle batter can be made for pancakes, and vice versa. Pancakes require a touch more oil and little more liquid. Waffle batter can be on the thicker, less oily side. If you want a super crisp waffle, let the waffle iron do its thing a little longer. Adding pumpkin to recipes does more than just change the color and add fall flavor. It has ample amounts of Vitamin A and helps the body with building the immune system.


Making these pumpkin waffles takes very simple ingredients such as:

  • All purpose flour: I actually really like using a paleo baking blend from Bob's Red Mill for these waffles, but typical all-purpose flour will do just fine here.
  • Baking powder: Helps with the rise of the waffle and adds the airiness to the baked waffle.
  • Oil: We need a decent amount of oil here to add the fluff factor, the flavor, and give the waffles a nice crisp edge.
  • Sugar: I mean, of course we're adding a little sugar.
  • Pumpkin purée: We really only need a small amount of pumpkin here, to add the flavor of the pumpkin.
  • Pumpkin pie spice: You don't technically need a spice blend, but you can use cinnamon, clove, nutmeg, ginger and it'll give you the same flavor profile.
  • Egg: Just one egg is all it takes baby!!
  • Milk: Adds more fat, fluff, and helps to bind the ingredients together. You could absolutely swap for a dairy alternative, although it may alter the taste. I'd stick with half and half or whole milk here.


These pumpkin waffles will be one of the easiest breakfast recipes you will ever make. Perfect for a Saturday or Sunday morning, and will yield plenty for the freezer for another day!

  1. In a separate bowl, whisk the wet ingredients and pour the dry into the wet; whisk until just incorporated but do NOT over mix.
  2. Preheat and spray a waffle iron and ladle batter into the iron. Close the iron and cook until desired crispness.
  3. Drizzle maple syrup over the top, or add a large dollop of whipped cream.

Swaps and Substitutions:

  • Swap whole milk with dairy alternatives: Almond, oat, coconut milk will all likely work well. I did not test these waffles with these dairy alternatives so I cannot predict the taste, but it likely will work.
  • Swap all purpose flour with gluten free: Again, I don't know how this will taste technically, I will say using an almond or coconut flour blend tastes fantastic, but I also used a baking blend, so if you're interested in that, you can find Bob's Red Mill paleo baking blend here.

Hungry for more?

Find your next breakfast recipes with these yummy ideas:

Pumpkin Waffles

With this pumpkin waffle recipe you get the best of both worlds (cue Hannah Montana song). Deliciously crisp waffles made with pumpkin puree and a touch of pumpkin pie spice, you'll be smitten while devouring a large stack of these homemade waffles. All you need is a large cup of coffee and a pumpkin patch.



  • 192g (1 1/2 cups) all purpose flour
  • 2 tsp baking powder
  • ¼ cup pumpkin
  • 1 egg
  • ¾ cup whole milk 
  • ¼ cup oil
  • 2 tbsp sugar
  • 1 tbsp pumpkin pie spice


  1. Start by whisking together the dry ingredients together in a small bowl. Set aside
  2. In a medium bowl, add in the wet ingredients and whisk until combined.
  3. Pour the dry ingredients into the wet and whisk until the batter is incorporated and then stop! Do not overmix.
  4. Let the batter sit 2-3 minutes.
  5. Preheat a waffle iron and coat with non-stick spray. Ladle some of the batter into the iron and close. Let cook until desired crispness and repeat until all of the batter is used.
  6. Top with maple syrup, whipped cream, or powdered sugar.

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