Name: Easy Pumpkin Waffles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: ⅔ cup whole or low-fat milk (dairy-free alternative works); ¾ cup 100% pure pumpkin purée; ¼ cup unsalted butter, melted and slightly cooled; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1½ cups all-purpose flour; 3 tablespoons light brown sugar; 1 tablespoon pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; For serving: whipped cream, chopped pecans, maple syrup

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I love how these pumpkin waffles are not only quick to whip up—in just 15 minutes—but also delightfully light, fluffy, and infused with cozy fall spices. They come together using just two bowls, and I can make a batch and thaw them later for an easy breakfast.

Easy Pumpkin Waffles

Why I’ll Love This Recipe

I’ll love this recipe because the pumpkin purée naturally keeps the waffles light and airy, while pumpkin pie spice and brown sugar add layers of delicious flavor. It’s simple to double or halve depending on how many people I’m feeding, and I find the ability to freeze leftover waffles makes breakfast prep a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅔ cup whole or low‑fat milk (I even use dairy‑free milk when needed)
¾ cup 100 % pure pumpkin purée
¼ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 ½ cups all‑purpose flour
3 tablespoons light brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
For serving: whipped cream, chopped pecans, maple syrup

Directions

I start by whisking together the milk, pumpkin purée, melted butter, eggs, and vanilla. In a separate bowl, I combine the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Then I pour the wet ingredients into the dry, stirring just until combined—being careful not to overmix to keep the waffles fluffy.

I heat up my waffle iron until it’s really hot—because a hot iron makes for crispy edges—and spray it with nonstick spray. I ladle about ⅓ cup of batter onto an 8‑inch iron, close it, and cook until golden—usually about 2 to 3 minutes, or until steam stops escaping. Immediately after cooking, I serve the waffles topped with whipped cream, chopped pecans, and maple syrup.

Servings and timing

When I make this recipe, it yields 6 waffles. It takes 5 minutes of prep time and 5 minutes of cook time, so the total time is about 10 minutes.

Variations

I can mix in ⅓ cup of chocolate chips for a sweet twist, or swap in whole wheat or gluten‑free flour if I want to adjust for dietary needs (though I avoid nut flours as they can make the waffles dense). I can also add different toppings like fruit compote, powdered sugar, or honey butter.

storage/reheating

Once the waffles cool, I store them in an airtight container in the refrigerator for up to 5 days. If I want to freeze them, I pop them into a freezer‑safe container or bag and freeze for up to 3 months. To reheat, I use a toaster oven until they’re hot and crispy again.

FAQs

Can I refrigerate pumpkin waffle batter overnight?

I’ve tried it, and while it works, the waffles may lose some of their rise. For better results, I mix the wet and dry ingredients separately and only combine them just before cooking.

Can you freeze pumpkin waffles?

Absolutely—I freeze cooled waffles in an airtight container for up to 3 months, then reheat in a toaster oven to get them hot and crisp again.

When are waffles done cooking?

I look for the steam to stop escaping from the waffle iron; once the steam dissipates, I know the waffles are golden and done.

Can I double this recipe?

Yes—I often double or even triple it when I’m serving more people, and it works beautifully.

Can I add chocolate chips?

Definitely—I’ll stir in about ⅓ cup of chocolate chips into the batter before cooking for a sweet surprise in every bite.

Conclusion

I find this pumpkin waffle recipe to be my go‑to for a speedy, flavorful, and cozy breakfast. It’s simple enough to whip up on busy mornings, versatile in flavor variations, and incredibly convenient thanks to its make‑ahead and freezer‑friendly nature. I hope you enjoy how these waffles bring autumn warmth to your breakfast table as much as I do!