Pumpkin Waffles

Pumpkin Waffles have the best flavors of pumpkin spice. The perfect fall breakfast! The waffles freeze and reheat well.

pumpkin waffles on a plate

I had a recipe for pumpkin waffles that required the batter sit in the fridge overnight, intending to make the batter on a Saturday night so we could have them for breakfast on Sunday. Time got away from me and it was too late to start making waffle batter, so I decided to search for a recipe in the morning that didn’t require an overnight incubation. Thankfully I found this one on Smitten Kitchen.  

pumpkin waffles on a plate

We loved these waffles! The whipped egg whites make for a fluffy interior, and the outside is still nice and crispy like a waffle should be in my opinion. These sort of taste like my favorite pumpkin bread! This recipes makes a lot of waffles, so we have the leftovers in our freezer. I look forward to being able to pop one in the toaster for a quick weekday breakfast!

pumpkin waffles ready to be served

Gluten Free Waffles

I haven’t tried this myself with this recipe, but I have good luck using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour in many baked goods recipes.

Pumpkin Waffles PIN

Looking for More Fall Breakfast Ideas?

Check out these other recipes:
Pumpkin Scones
Allspice Crumb Muffins
Pumpkin Pancakes
Ultimate Steel Cut Oatmeal
Breakfast Chicken Sausage Patties
Baked Oatmeal
Apple Cider Doughnuts
Chocolate Chip Pumpkin Bread
Monkey Bread Muffins

pumpkin waffles on a plate

Pumpkin Waffles

The flavors of pumpkin and fall spices in delicious homemade waffles!
5 from 2 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 5 full waffles (20 squares)


  • 2 1/2 cups all purpose flour
  • 1/3 cup packed light brown sugar
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs (separated)
  • 2 cups well-shaken buttermilk (see note)
  • 1 cup canned solid-pack pumpkin
  • 6 tablespoons unsalted butter (melted)
  • Vegetable oil for brushing waffle iron or cooking spray


  • Preheat oven to 250 degrees F and preheat waffle iron.
  • Sift together flour, brown sugar, baking powder, baking soda, salt, and spices.
  • Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
  • In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter until just combined.
  • Brush waffle iron lightly with oil or spray with cooking spray (I like to use Pam for Grilling because it's a high temperature formula and holds up better to heat of my waffle iron). Pour or spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. When I make waffles, I like to transfer the batter to a pourable measuring cup and pour it onto the waffle iron. I don't even bother spreading the batter because the weight of my waffle iron's lid spreads it nicely.
  • If serving many people, transfer waffles to rack in oven to keep warm and crisp. Repeat with remaining batter. I just cool my extra waffles on a cooling rack, break up the squares, wrap them in waxed paper, and pack them up in freezer bags. Then they are ready to pop in the toaster from frozen.


Note:  In place of buttermilk, you may use 2 cups milk with 2 tablespoons vinegar and allow to curdle for 10 minutes.
Source: Adapted from Smitten Kitchen
You’re Gonna Bake It After All
Keyword breakfast, fall, pumpkin, vegetarian

2 thoughts on “Pumpkin Waffles”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating