Description

These pumpkin waffles are crispy on the outside, fluffy inside, and loaded with warm autumn spices. They make a cozy, delicious breakfast perfect for busy mornings, lazy weekends, or festive brunches.

Ingredients

Scale

1 1/2 cups all-purpose flour (or gluten-free blend)
2 tablespoons brown sugar (or coconut sugar)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs (room temperature)
1 1/4 cups buttermilk (or milk + 1 tablespoon vinegar/lemon juice)
1/4 cup melted unsalted butter (or coconut oil)
1 teaspoon pure vanilla extract
Optional: 1/2 cup chopped pecans or walnuts
Optional: 1/2 cup mini chocolate chips
For serving: Maple syrup
For serving: Whipped cream or Greek yogurt
For serving: Extra cinnamon or pumpkin spice sprinkle

Instructions

Preheat your waffle iron according to the manufacturer’s instructions, setting it to medium-high for crisp edges (about 5 minutes).
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
In a medium bowl, whisk pumpkin puree, eggs, buttermilk, melted butter, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
Let the batter rest for 5 minutes to hydrate the flour.
Grease the waffle iron with nonstick spray or brush with oil.
Scoop about 1/2 cup batter per waffle onto the hot iron. Close the lid and cook for 3-5 minutes, until steam subsides and waffles are golden brown.
Carefully open the iron and remove the waffle. If it sticks, cook another minute.
Place cooked waffles on a cooling rack to keep them crispy. Repeat with remaining batter, re-greasing as needed.
Serve hot with maple syrup, whipped cream, Greek yogurt, or extra cinnamon. Enjoy!

Notes

For crispier waffles, preheat the iron fully and let the batter rest before cooking. Batter can be adapted for gluten-free, dairy-free, or vegan diets. Leftovers freeze well and reheat crispy in the toaster. Add-ins like nuts or chocolate chips are optional for extra flavor and texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 large waffle
Calories: 210
Sugar: 7
Sodium: 350
Fat: 7
Saturated Fat: 4
Carbohydrates: 32
Fiber: 3
Protein: 6

Keywords: pumpkin waffles, fall breakfast, easy waffles, autumn recipes, cozy breakfast, brunch, pumpkin spice, kid-friendly, gluten-free option, dairy-free option