Best Pumpkin Waffles
Best Pumpkin Waffles are golden on the outside and fluffy on the inside. Top with butter, maple syrup, powdered sugar, and toasted pecans!
Fall mornings call for crisp waffles and delicious honey pepper bacon for breakfast. It’s also fun for weekend guests to make a Fall Pumpkin Waffle Board.
Today enjoy our Best Pumpkin Waffles with a drizzle of maple syrup or fresh canned summer jam. Autumn is a great time to bring people together around the table, and we hope our waffle recipe will give you inspiration to possibly create a board, or a waffle breakfast.
Best Pumpkin Waffles
This easy waffle recipe actually has maple syrup right in the recipe! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. Think hot waffles, a slab of butter, more syrup, and a dusting of powdered sugar. You may also love our Dutch Baby, which is a different kind of pancake (baked).
This recipe is simple to make with an electric mixer, and is a fall staple in our house, on chilly weekend mornings.
Ingredients for pumpkin waffles
Let’s get started with these simple ingredients:
- Flour
- Dark brown sugar
- Baking powder + baking soda + salt
- Pumpkin spice + cinnamon + cardamom
- Eggs
- Milk
- Maple syrup
- Butter
- Canned pumpkin
Serve on top:
- Butter
- Maple syrup
- Chopped toasted pecans
- Dusting of powdered sugar
- Dusting of nutmeg
- Pumpkin butter or maple butter
While we love to eat these with just a little butter and syrup, here are some more topping options:
Fresh fruit – Cinnamon apples or sliced bananas.
Whipped cream – A dollop of whipped cream is always a good idea.
Sauce – Salted caramel sauce or dulce de leche.
How do you make pumpkin waffles?
- In a large bowl, stir together the flour, dark brown sugar, baking powder and soda, salt, pumpkin pie spice, cinnamon and cardamom.
- Next, whisk together the eggs, milk, maple syrup, melted butter (or oil) and canned pumpkin until smooth in a large bowl. Optional to blend these wet ingredients for fluffier waffles.
- Add the wet ingredients to the dry ingredients and mix until combined – don’t overmix.
- Heat the waffle iron and bake the waffles until baked through.
How do you serve pumpkin waffles?
Serve with more butter, a drizzle of syrup, chopped toasted pecans, and a dusting of powdered sugar or cinnamon/sugar for garnish.
Or, how to serve waffles for dessert?
In our cookbook Big Boards for Families, we have a delicious Waffle Board recipe that you might want to try! Waffles are great served for dessert with vanilla ice cream, a drizzle of caramel, and stovetop candied pecans. YUM!
Don’t forget about chocolate syrup and flavored ice cream, like bourbon vanilla, pumpkin, or maple for fall.
Tips and substitutions:
- Use light brown sugar in place of dark – we like dark brown sugar because of the richer flavor.
- Don’t over mix – As with all baking recipes, DO NO OVER MIX the batter.
- Replace cinnamon and nutmeg with pumpkin spice. You can leave out the cardamom, but we love the flavor.
- Use whole milk if possible, or you can even try buttermilk.
How to Store Pumpkin Waffles
Cooled waffles: Store cooled waffles in an airtight container in the refrigerator for up to three days.
Freeze waffles: Let the waffles cool on a cooling rack. Once cooled, place the waffles on a baking sheet and put in the freezer until frozen, about one hour. Transfer to a freezer bag or freezer container. Freeze for up two months.
Freeze and stack: If you are going to stack the waffles for freezing, add a piece of parchment paper in between the waffles.
Reheat waffles: We like to reheat waffles in the toaster or oven to make them nice and crispy. Optional to reheat in the microwave, but you will lose the crispiness.
When our days transition from summer to fall, I can’t help but think about cozy recipes that I will make for our family. Coming together around the table for breakfast on the weekend is what we love. So we mix it up between a breakfast board (link), waffles, pancakes, and a good breakfast casserole.
For fall recipes, I seem to be more intentional about using pumpkin, squash, cranberries, apples—all the cozy ingredients that make a nice comfort dish. You, too?
The perfect treat on a crisp fall morning!
Stay tuned this month for some great recipes coming up on RE!
Happy weekend!
More pumpkin recipes to try:
Pumpkin Chocolate Chip Banana Bread
Pumpkin Maple French Toast Bake
Muffins with pumpkin and cranberries
Get the Recipe:
Best Pumpkin Waffles
Ingredients
Dry ingredients
- 2 cups all purpose flour
- ¼ cup dark brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ teaspoon pumpkin spice
- ½ teaspoons cinnamon
- ½ teaspoon cardamom
Wet Ingredients
- 3 large eggs
- 1 ⅓ cup whole milk
- ¼ cup maple syrup
- 3 tablespoons oil OR melted butter
- 1 cup canned pumpkin
Instructions
- In a large bowl, stir together the flour, dark brown sugar, baking powder and soda, salt, pumpkin pie spice, cinnamon and cardamom.
- Next, whisk together the eggs, milk, maple syrup, melted butter (or oil) and canned pumpkin until smooth in a large bowl. Optional to blend these wet ingredients for fluffier waffles.
- Add the wet ingredients to the dry ingredients and mix until combined – don’t overmix.
- Heat the waffle iron and bake the waffles until baked through.
- Serve with more butter, a drizzle of syrup, chopped toasted pecans, and a dusting of powdered sugar or cinnamon/sugar for garnish.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
