Want an easy way to bring all the cozy fall flavors to the table? These homemade Pumpkin Pie Spice Waffles are just the thing! Thick, fluffy and perfectly spiced, they're made with real pumpkin puree and pumpkin pie spice for a stack that's perfect for breakfast on a chilly morning or even as a quick dinner when you've got that breakfast for dinner craving this pumpkin season.
I have been successful in getting my kids to enjoy pumpkin and pumpkin spiced things as much as I do by testing all my pumpkin recipes on them over the years. This is one of our favorite fall weekend breakfast recipes.
Just like my apple cider pancakes, maple belgian waffles and Dutch baby with apples, these easy pumpkin waffles are a perfect way to start your day!
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Why You Will Love This Recipe
- Thick and fluffy. If you're into waffles with a crisp golden outside and a soft, pillowy inside, these are perfect for you! They cook up just right every single time.
- Perfectly spiced. The pumpkin pie spice adds just the right amount of flavor without being too strong. When you top your waffles with a drizzle of maple syrup, the flavor combination is the ultimate fall breakfast.
- Simple. It only takes a few minutes to prepare the batter and then a couple more to cook these perfect waffles. Making homemade pumpkin waffles from scratch is just about as easy as making them from a mix!
Ingredients
Here's what you'll need, along with a few notes about key ingredients:
- Flour: All-purpose flour is going to work best, but whole wheat flour could also be used if you prefer.
- Pumpkin pie spice: Feel free to use your favorite brand of pumpkin pie spice or make your own blend of cinnamon, nutmeg, ginger, and cloves.
- Buttermilk: I prefer full fat buttermilk for these, it keeps them tender and adds the perfect amount of tang. Low fat or fat free would work too.
- Pumpkin: Be sure to use 100% pure pumpkin.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Fold chocolate chips into the batter before cooking.
- If you like a little extra crunch in your waffles add some chopped pecans or walnuts to the batter. You can also top your waffles with some toasted pecans or walnuts for some delicious added flavor.
- If you want even more flavor in your waffles add a splash of vanilla extract to the batter.
- Don't have a waffle maker? No problem. Use the waffle batter to make pumpkin pancakes instead!
This pumpkin waffle recipe has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Waffle maker: I love our 4 slice belgian waffle maker and we use it all the time. Any waffle maker you have will work.
Step by Step Instructions
Step 1: In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
Step 2: In a large seperate bowl, whisk together the buttermilk and pumpkin until combined.
Step 3: Add the flour mixture to the pumpkin mixture and stir just until you no longer see dry spots.
Step 4: Heat your waffle maker.
Spoon the batter into your preheated waffle maker. The exact amount will depend on the size and style of your waffle maker, so check the manufacturer's instructions for best results.
Step 5: Cook until golden brown.
Step 6: Serve warm with butter, maple syrup and any additional toppings you like.
Expert Tips
- Don't overmix. Stir the batter just until the dry ingredients are incorporated; overmixing can make the waffles tough.
- Preheat the waffle maker. Make sure your pan is fully heated to medium before adding batter so the waffles cook evenly.
- Keep waffles warm. Place cooked waffles on a cooling rack set over a baking sheet to prevent sogginess if making a big batch.
Game Plan 📋
When I know the week ahead is going to be busy, I like to make these fluffy pumpkin waffles work a few different ways:
- Meal prepping: I'll mix up the dry ingredients in one container and the wet ingredients in another ahead of time. That way, when it's time to cook, I just combine them and have waffles cooking in minutes.
- Freezing for later: These waffles freeze beautifully! I'll make a big batch, let them cool completely, then freeze in a single layer before transferring to a freezer bag. When I need a quick breakfast or dinner, I just pop a few in the toaster or microwave.
- Quick dinners or breakfasts: They're perfect for busy mornings or even a simple dinner on hectic nights. With a little butter and warm maple syrup, or your favorite toppings, a stack of these waffles is ready in no time.
FAQ
Yes! You can swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture might be slightly different-sometimes a touch more delicate-but should still be thick, fluffy and perfectly spiced.
It's best to use plain pumpkin purée rather than pumpkin pie filling. Pie filling already has added sugar and spices, which can throw off the flavor and sweetness of the waffles.
Absolutely! To mimic buttermilk, stir a little lemon juice or vinegar into your milk and let it sit for a few minutes before using. This adds the tang and helps the waffles stay tender and fluffy.
Storage
Refrigerator: Store leftover waffles in an airtight container in the fridge for up to 3-4 days.
Freezer: Let waffles cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag for up to 2 months.
Reheating: Reheat waffles in the toaster, oven or microwave until warmed through.
More Recipes To Try
Looking for other recipes to make? Try these:
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Recipe
Pumpkin Pie Spice Waffles
Ingredients
- 3 cups flour
- 2 tablespoon sugar
- 1 ½ tablespoons baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups buttermilk
- ½ cups canned pumpkin purée
Instructions
- In a medium bowl, combine the flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt. Stir with a whisk to combine.3 cups flour, 2 tablespoon sugar, 1 ½ tablespoons baking powder, 1 tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon salt
- In a separate large bowl, combine the buttermilk and pumpkin. Stir with a whisk until combined.3 cups buttermilk, ½ cups canned pumpkin purée
- Add the flour mixture to the pumpkin mixture and stir just until you no longer see dry ingredients.
- Preheat your waffle maker and lightly coat it with butter or cooking spray, if needed. Add the batter (check the waffle maker's instructions for correct amount) to the center, close the lid and cook until golden brown and crisp, about 3-5 minutes or until your waffle maker signals it's ready.
- Serve with butter, warm maple syrup and your choice of additional toppings.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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