These Pumpkin Waffles are crispy on the outside, soft and fluffy on the inside, and perfect for the fall season! They're made with gluten-free flour and buttermilk, which makes the waffles extra soft. You can easily make a double batch for a big family or a holiday brunch! Leftovers are delicious reheated, and they're freezer-friendly!
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Why You'll Love These Pumpkin Waffles
The perfect fall flavor - Nothing beats the pumpkin spice flavor in the fall, especially in October around Halloween! I've made Pumpkin Spice Pancakes before, but it was time to share a waffle recipe with you as well! They have just the right amount of pumpkin puree, not too much, and the spices make them so comforting and cozy, perfect for the cold weather.
Crispy and soft - These waffles are exactly what you want from your waffles! They're crispy on the outside but still soft and fluffy on the inside. Butter is what helps to crisp up the edges, and buttermilk makes them extra light; I swear by this combo for pancakes, too!
Easy and freezer-friendly - The batter is super easy to whip up, and the waffles cook quickly. I've always found waffles much easier and quicker than pancakes; they're so much more efficient! You can freeze them for later, and they taste just as good defrosted as they do fresh, if not even better!
Ingredient Notes
- All-purpose flour - You can use regular all-purpose flour or a gluten-free blend. All my recipes are tested with Bob's Red Mill 1:1 gluten-free flour, and it's what I always use and works the best for me.
- Pumpkin puree - Make sure you're using 100% pumpkin puree without any other ingredients, NOT pumpkin pie filling.
- Eggs - Large eggs help bind everything together. I haven't tested any vegan substitutes, so I can't guarantee results.
- Maple syrup - The waffles are lightly sweetened with maple syrup. I like using extra dark maple syrup here for a more molasses-like flavor, but light maple syrup or other liquid sweeteners like honey or agave work as well.
- Butter - Melted unsalted butter makes the waffles crispier on the outside and softens the inside. You can use vegan butter if needed.
- Buttermilk - The acidity in buttermilk makes the batter extra light and the waffles fluffy. It also helps the waffles rise more. See the paragraph below on how to make your own with regular or dairy-free milk like almond milk.
- Pumpkin pie spice - This is usually a blend of cinnamon, ginger, nutmeg, cloves, and allspice. Make sure your spice blend is fresh because when it sits open for a long time, the spices lose potency and the waffles come out bland (speaking from experience, I learned the hard way).
Variations and Substitutions
- Homemade buttermilk - Measure 2 cups of regular or dairy-free milk, remove 2 tablespoons of the milk, and add 2 tablespoons of lemon juice or apple cider vinegar. Gently stir and let it sit for 5-10 minutes. It's ready when it slightly thickens and curdles.
- Oil - If you don't have butter, you can add oil (like avocado oil) to the batter. I also cook the waffles with oil in a spray.
- Chocolate chips - You can fold in ¼-1/2 cup of chocolate chips to the batter at the end right before cooking to add sweetness and chocolatey flavor. I like dark chocolate chips. The smaller they are, the better they spread in the batter!
Step-by-Step Instructions
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda. Set aside.
- In a large bowl, whisk together eggs, maple syrup, melted butter, vanilla extract, and fine sea salt.
- Add pumpkin puree and buttermilk and whisk again until well mixed.
- Add the dry ingredients in two batches and whisk until just combined. Don’t overmix the batter; it's okay if there are a few small lumps.
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- Heat up your waffle maker, brush or spray the plates with avocado oil (coconut oil), and spoon the batter on them to make waffles. I avoid filling them all the way to the corners because the waffles expand as they cook. I do about ¼ cup per waffle but this will depend on the size of your waffle iron.
- Cook the waffles for 4-5 minutes on medium or according to the manufacturer's instructions.
- Transfer the waffles to a wire rack or to a preheated oven to keep warm, and repeat with the rest of the batter.
- Serve the waffles with maple syrup, yogurt, fruit, or your favorite toppings and enjoy!
Tips & Tricks!
- Use fresh spices - Stale pumpkin pie spice will yield bland waffles. Make sure your spice blend is new and fragrant.
- Don't overmix your batter - Try to fold in the dry ingredients instead of vigorously whisking them in. Overmixing the batter could make your waffles denser, and they might not rise as much.
- Keep your waffles warm - Preheat your oven to 200°F and keep your waffles on a baking sheet in the oven while you finish cooking the rest of the batter to keep them warm. Don't stack them to avoid them steaming. You can use a baking sheet with a wire rack to keep them crispy on both sides.
- Keep them crispy - Laying them out in the preheated oven also helps them crisp up more if you feel like they're not crispy enough straight from the waffle maker. I find they're actually even crispier when you reheat them from frozen in the oven!
Serving Suggestions
You can keep things simple and just serve the waffles drizzled with maple syrup, or you can make them extra special and add these Caramelized Apples if you're serving them on the holidays or for a family brunch.
Other delicious toppings you can try are yogurt, nut butter like almond butter, fresh berries, diced fresh stone fruit, apples, or pears. You can also sprinkle some raw or roasted pecans or other chopped nuts or seeds on top for added crunch. I highly recommend trying the caramelized pecans from this Pecan Crunch Oat Milk Latte; they're amazing!
Storing
Refrigerator: Store any leftover waffles in an airtight container in the fridge for up to 3 days.
Freezer: You can also freeze the waffles in a freezer bag or a freezer-safe container for up to 2-3 months. I recommend placing a small piece of parchment paper between each waffle to prevent them from sticking together.
Reheating
Reheat the waffles in a preheated oven at 300°F on a baking sheet in a single layer for about 10 minutes or until warmed through. Lining the baking sheet with parchment paper is optional.
You can reheat the waffles from frozen as well, but they'll just need more time. Otherwise, you can also defrost them in the fridge first.
Alternatively, you can also reheat the waffles in the toaster or a toaster oven. Microwave works as well, but they might not come out crispy.
FAQs
No, you have to use pure pumpkin puree. Pumpkin pie filling would throw off the sweetness, flavor, and texture of the waffles too much because of the other ingredients it has.
You can use vegan butter and make your own buttermilk using dairy-free milk, but I haven't tested the recipe with any egg substitutes. You can try flax eggs, but I can't guarantee good results. If you do try it, I'd love to hear how it went in the comments!
Other Breakfast Recipes with Pumpkin
Don't know what to do with your leftover pumpkin puree? I have 3 sweet breakfast recipes you can make with it, and they're all easy and delicious! If you want to see more waffle recipes, head over to Pancakes and Waffles! Search for "pumpkin" in the search bar for savory pumpkin recipes like this Pumpkin and Mushroom Risotto!
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Print📖 Recipe
Pumpkin Waffles
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Waffles are crispy on the outside, soft and fluffy on the inside, and perfect for fall! You can easily make a double batch for a big family or a holiday brunch! Leftovers are delicious reheated, and they're freezer-friendly!
Ingredients
- 1 ½ cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- 2 large eggs
- 2 tbsp maple syrup
- 3 tbsp melted unsalted butter
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cup buttermilk
- Avocado oil as needed for cooking
Instructions
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda. Set aside.
- In a large bowl, whisk together eggs, maple syrup, melted butter, vanilla extract, and fine sea salt.
- Add pumpkin puree and buttermilk and whisk again until well mixed.
- Add the dry ingredients in two batches and whisk until just combined. Don’t overmix.
- Heat up your waffle maker, brush the plates with avocado oil, and add batter to make waffles. I avoid filling them all the way to the corners because they expand as they cook.
- Cook the waffles for 4-5 minutes on medium or according to package instructions.
- Transfer the waffles to a wire rack or a plate and repeat with the rest of the batter.
- Serve with maple syrup, yogurt, fruit, or your favorite toppings and enjoy!
Equipment
Notes
Keep your waffles warm: Preheat your oven to 200°F and keep your waffles in a single layer on a baking sheet in the preheated oven. If you have a baking sheet with an oven safe wire rack, it will help to keep your waffles crispy on both sides.
Storing: You can store the waffles in an airtight container in the fridge for up to 3-4 days. You can also freeze them for 2-4 months in a freezer bag or a freezer-safe container. To avoid them sticking together, place a small piece of parchment paper in between each waffle.
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