This Pumpkin Waffles Recipe uses real pumpkin puree and pumpkin pie spices to make the most light, fluffy, and delicious waffles. Served with butter, maple syrup, and your favorite toppings, they make the perfect sweet fall breakfast.
If you are looking for more pancake and waffle recipes, you can also try our Perfect Buttermilk Pancakes, Lemon Blueberry German Pancakes, or our classic Homemade Belgian Waffles.
Pumpkin Waffles Recipe
If there is one thing in life that you can count on, it is that you will never regret making homemade waffles for breakfast. These pumpkin spice waffles are certainly no exception. Made with a full cup of pumpkin puree and seasoned with pumpkin pie spices, they are light, fluffy, full of pumpkin flavor, and absolutely perfect to serve on a chilly fall morning.
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They get their super fluffy texture from whipped egg whites that are folded into the batter at the very end. If you have a Belgian waffle iron, great! The size and shape of the iron is perfect for cooking up waffles that are light and fluffy on the inside and slightly crisp on the outside. Otherwise, a regular waffle iron will do the trick.
Serve these up with maple syrup and whipped cream, or get a little fancy and choose from our suggestions below, or any one of your favorite waffle toppings. The more the merrier!
If you love pumpkin recipes, be sure to check out our Pumpkin Sweet Rolls, Pumpkin Fluff Dip, Pumpkin Cream Cheese Roll, Pumpkin Bread, and Pumpkin Swirl Muffins.
Key Ingredients
- Eggs – you will need to separate the yolks from the whites for this recipe.
- Baking Powder and Baking Soda – these help make fluffy Pumpkin Waffles.
- Pumpkin Pie Spice – you can use pumpkin pie spice mix, or add cinnamon, ginger, cloves and nutmeg individually.
- Pumpkin Puree – canned pumpkin is simplest, or you can make your own homemade pumpkin puree.
- Milk – we recommend using either whole milk or 2%. If you want to keep these dairy-free, try using almond milk, soy milk or oat milk.
- Vegetable Oil – any kind of low flavor vegetable or canola oil will work.
How to Make Pumpkin Waffles
- Prepare the eggs. Carefully separate the eggs and place the egg whites into a large glass or metal mixing bowl, setting aside the yolks. Using a handheld mixer, or a whisk, beat the egg whites until stiff peaks form and then set aside.
- Combine the dry ingredients. In a separate large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
- Add the wet ingredients. Make a well in the center of the dry ingredients, then add the reserved egg yolks, pumpkin puree, milk, vanilla extract and vegetable oil. Whisk the batter until almost completely smooth (there should still be some lumps).
- Fold in the egg whites. Using a rubber spatula, gently fold the egg whites into the batter until there are no streaks, but do not overmix.
- Cook the waffles. Add batter to a preheated waffle iron according to the manufacturer’s directions, cooking until they are golden brown on both sides.
- Serve. Serve warm with butter, maple syrup and your favorite toppings. Enjoy!
Toppings for Your Waffles
Now that you’ve got your waffles, it’s time to decide what you want to top them with. You can go simple—using melted butter, maple syrup, or fresh berries. Or, go all out. Here are a few of our favorite ideas:
- Cranberry Compote – this Cranberry Orange Sauce would make an amazing Pumpkin Waffle topping, and fit perfectly with the fall theme.
- Nut butter – try almond butter or even Nutella.
- Toasted nuts – toasted and chopped pecans or walnuts go great with pumpkin. Or, get fancy and toss on some homemade Candied Pecans.
- Candied bacon – Candied Bacon is another delicious candied savory topping idea. Make as directed then chop into bits and sprinkle over the top.
- Flavored syrups– we recommend Pumpkin Spice Syrup or Apple Cider Syrup.
- Whipped Cream – skip the canned stuff and make Homemade Whipped Cream. For a little extra flair, add a touch of cinnamon.
Frequently Asked Questions
The best way to make these ahead of time is to actually freeze the cooked waffles. Let them cool completely, then store in freezer bags for up to 1 month. To reheat, just pop into the toaster!
The biggest difference is in the batter. Standard American waffles are usually made with buttermilk and are quite a bit richer, which Belgian waffles are typically lightened with yeast. In this case, we chose to lighten the batter with whipped egg whites.
The most obvious difference, however, is the waffle iron. Belgian waffle irons have deeper pockets, making the waffles light and fluffy on the inside and slightly crisp on the outside.
That’s entirely up to you! The best waffle iron is the one that you have available, so use what you’ve got.
Storing and Reheating Instructions
- Refrigerator: you can store leftover Pumpkin Waffles in an airtight container in the fridge for up to 3 days.
- Freezer: you can freeze leftover Pumpkin Waffles in freezer bags, or any other airtight container, for up to 1 month.
- Reheating: the easiest way to reheat waffles is to pop them into a toaster. This way they will retain their crispiness. You can also microwave, but they will stay very soft if you do.
Pumpkin Waffles Recipe
Ingredients
- 3 large eggs, separated
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoons ginger powder
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 2 3/4 cups milk
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Instructions
- Preheat a waffle iron and spray with nonstick cooking spray.
- Carefully separate the eggs and place the egg whites into a large glass or metal mixing bowl, setting aside the yolks. Using a handheld mixer, or a whisk, beat the egg whites until stiff peaks form and then set aside.
- In a separate large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Whisk to combine.
- Make a well in the center of the dry ingredients, then add the reserved egg yolks, pumpkin puree, milk, vanilla extract and vegetable oil. Whisk the batter until almost completely smooth (there should still be some lumps).
- Using a rubber spatula, gently fold the egg whites into the batter until there are no streaks, but do not overmix.
- Add batter to your preheated waffle iron according to the manufacturer's directions, cooking until they are golden brown on both sides.
- Serve warm with butter, maple syrup and your favorite toppings. Enjoy!
Nutrition
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More of Our Favorite Breakfast Recipes
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This Pumpkin Waffles recipe uses a full cup of pumpkin puree and is seasoned with pumpkin pie spices. They are light and fluffy, full of pumpkin flavor, and absolutely perfect to serve on a chilly fall morning.
Pumpkin waffles are my mom’s favorite in the fall. So moist and flavorful every time. We love them!
These are delicious! Also love all the topping ideas – cranberry compote sounds perfect for this time of year, will try that next time!