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Home / Latest Posts / Recipes / Course / Breakfast and Brunch / Pumpkin Waffles

Pumpkin Waffles

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By: Leigh Anne WilkesPosted: 10/03/23Updated: 5/30/25

This post may contain affiliate links. Please see disclosure policy here.

Pumpkin Waffles with whipped cream and syrup on top

Pumpkin Waffles are the perfect breakfast for a cool fall morning. They have the perfect amount of pumpkin flavor!

Pumpkin Waffles with whipped cream and pecans

Why You’ll Love This Recipe

If you are looking for a taste of fall, these Pumpkin Waffles are what you need. They are crispy and delicious thanks to the pumpkin, cinnamon, and nutmeg. They are easy to make and perfect for a weekend breakfast or even a weeknight dinner!

Top them with your favorite syrup and some toasted or candied nuts for a little crunch.

pumpkin waffles with syrup whipped cream pecans

Ingredients

  • Flour. I like unbleached, all purpose flour
  • Pumpkin Puree. Make sure it is pumpkin puree, not pumpkin pie filling!
  • Eggs
  • Milk. You can substitute almond milk if you prefer.
  • Butter
  • Sugar. Use Granulated sugar or for a deeper flavor you can use brown sugar.
  • Vanilla Extract
  • Baking Power
  • Cinnamon
  • Nutmeg
  • Salt
Pumpkin Spice Waffles with pecans

How To Make Pumpkin Waffles

  • Mix dry ingredients together in a large mixing bowl.
  • Add wet ingredients, egg yolks, pumpkin, vanilla, milk, and melted butter and whisk until combined and smooth.
  • Beat 4 egg whites in the bowl of a stand mixer until stiff peaks form. Then fold into the pumpkin waffle batter.
  • Spray waffle maker with cooking spray to prevent waffles from sticking.
  • Pour batter evenly into preheated waffle maker and cook until cooked through and crisp.

Serve Pumpkin Waffles With:

  • Buttermilk Syrup
  • Cinnamon Syrup
  • Sweetened Whipped Cream
  • Candied Pecans
  • Flavored Honey Butter
  • Maple Syrup
  • Add a handful of chocolate chips into the waffle batter before cooking.
cutting into pumpkin waffles

Frequently Asked Questions

Can I freeze pumpkin waffles?

Waffles freeze great! Place them in plastic freezer bags, remove as much air as possible. You can keep them in the freezer for 2-3 months. Reheat in the toaster.

Can I make pumpkin pancakes instead of waffles with this batter?

Sure! Just pour the batter onto a hot griddle or frying pan.
I also have a pumpkin pancake recipe you can find here.

Now serve and enjoy. I like to add some whipped cream and pecans on top of my syrup for a little extra fall flavor.

Check out more of my favorite breakfast recipes:

  • Overnight Waffles
  • Overnight Breakfast Casserole
  • Dutch Baby Pancake

Be sure and follow me over on You Tube for weekly cooking demos.

4.67 from 3 votes
Pumpkin Waffles

Pumpkin Waffles

Recipe From: Leigh Anne Wilkes
What says fall better than pumpkin? These pumpkin waffles are the perfect way to welcome and celebrate fall.
serves: 4 people
Prep:10 minutes minutes
Cook:10 minutes minutes
Total:20 minutes minutes
Rate Recipe

Ingredients

  • 2 cups flour
  • 2 Tbsp baking powder
  • 2 Tbsp. cinnamon
  • 1 Tbsp. sugar
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 4 egg yolks save egg whites
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 Tbsp vanilla
  • 1 1/2 cups milk
  • 3/4 cup melted butter

Instructions

  • Mix dry ingredients together
  • Then add egg yolks, pumpkin, vanilla, milk, butter
  • Beat 4 egg whites until stiff peaks form and fold them into batter
  • Cook in waffle iron (I used a deep Belgian waffle iron)
  • Serve with buttermilk or cinnamon syrup

Tips & Notes:

Leftover waffles will keep in an airtight container in the fridge for 2-3 days.
Waffles also freeze great! Place them in plastic freezer bags, remove as much air as possible. You can keep them in the freezer for 2-3 months. Reheat in the toaster.

Nutrition Facts:

Calories: 703kcal (35%) Carbohydrates: 67g (22%) Protein: 13g (26%) Fat: 43g (66%) Saturated Fat: 25g (156%) Cholesterol: 295mg (98%) Sodium: 505mg (22%) Potassium: 953mg (27%) Fiber: 5g (21%) Sugar: 10g (11%) Vitamin A: 3960IU (79%) Vitamin C: 2.9mg (4%) Calcium: 486mg (49%) Iron: 4.7mg (26%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Breakfast
Cuisine:American
Pumpkin Waffles
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Originally shared October 2017

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4.67 from 3 votes (3 ratings without comment)

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  1. Kirstie says

    Posted on 12/4 at 6:58 am

    I have made these twice now! Thay are amazing. I love anything pumpkin and these are extra special. Thanks for the great recipe!

    Reply
  2. Tara says

    Posted on 11/14 at 8:10 am

    We had these pumpkin waffles with cinnamon syrup for breakfast this morning. They were incredibly delicious! Thanks for sharing!!

    Reply
  3. Jeanne says

    Posted on 10/22 at 12:46 am

    Thanks for the Provo restaurant/dessert list! By the way, The Chocolate has a website now, and a blog. I noticed on their blog, they give a shout-out to a new restaurant, Cafe Paesan, from founders of Cafe Rio, which serves fresh made Italian food. That’s going to be a stop on my trip! Thanks for the helpful Provo tips.

    Reply
  4. Anne Petersen says

    Posted on 10/20 at 9:58 pm

    So… I’m not the ONLY person who loves that series?! I have to go on a blog-strike occasionally to prove what’s really important in my life – so good for YOU that you can share some time with your daughter while she is still with you this year. I lose my last son in three weeks to the mission field, and I’m trying to be positive. Great post!

    Reply
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