Pumpkin Waffle Recipe
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This Pumpkin waffle recipe is perfect for fall weekends. These waffles use simple ingredients that come together in about 15 minutes from start to finish. No mixer needed, no complicated steps, just two bowls and a waffle iron.
The pumpkin keeps them moist and fluffy, and the warm spices make your whole kitchen smell amazing while they cook.
I love a breakfast recipe that feels festive without being fussy, and these deliver every time. They are just as great for a lazy Sunday morning as they are for holiday brunch with the whole family.
Looking for more easy morning ideas? My simple pumpkin pancakes are another fast and delicious option that your whole family is sure to love.
Why You’ll Love This Recipe
Delicious – These waffles have crispy golden edges, a soft and tender center, and warm pumpkin spice flavor.
Easy Recipe – This pumpkin waffle recipe comes together quickly with simple ingredients you probably already have on hand.
Festive – Pumpkin waffles are a wonderful way to celebrate fall and the holiday season. They are great for a cozy weekend at home, a holiday brunch, or just to celebrate the season.
Ingredients for Pumpkin Waffles
- Flour – all-purpose flour works great here. You can use a 1:1 gluten-free flour replacement if needed.
- Chocolate milk – this is the special twist in this recipe. It adds a subtle richness and depth of flavor that regular milk just does not give you. Any brand works great.
- Pumpkin puree – make sure you are grabbing pumpkin puree and not pumpkin pie filling. They are two different things. Pumpkin pie filling already has sugar and spices added.
- Brown sugar – light or dark brown sugar both work here. Brown sugar adds a gentle molasses flavor that pairs beautifully with the pumpkin spices.
- Spices – cinnamon, nutmeg, and ginger give these waffles that warm, cozy fall flavor. Make sure your spices are fresh for the best results.
- Egg – I like to use a large egg for baking. Let it come to room temperature while you gather the rest of your ingredients.
- Melted butter – adds richness and helps the waffles get those beautiful crispy edges.
Substitutions and Alterations
- You can use regular whole milk or 2% milk if you do not have chocolate milk on hand, though the chocolate milk really does add something special.
- You can add a teaspoon of vanilla extract to the wet ingredients for extra flavor.
- Pumpkin pie spice can be used in place of the individual spices if that is what you have on hand. Use about 1 and a half teaspoons total.
How to Make Pumpkin Waffles
Step 1 Preheat your waffle iron. Pull your egg and dairy products first so they can come to room temperature while you gather the rest of your ingredients.
Step 2 In a large mixing bowl, whisk together all the dry ingredients – flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Step 3 In a separate bowl, whisk together the chocolate milk, pumpkin puree, melted butter, and egg until smooth and combined.
Step 4 Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. A few small lumps are totally fine.
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Step 5 Cook the waffles according to your waffle maker’s instructions. Most waffle irons will let you know when they are ready.
Step 6 Serve hot with your favorite toppings and enjoy!
Time Saving Tips ⏰
- Do not overmix the batter. Mix until just combined and stop. Overmixing develops gluten and makes waffles tough instead of fluffy.
- Let your egg and chocolate milk come to room temperature before mixing. They will incorporate into the batter much more smoothly.
- Preheat your waffle iron fully before adding batter. A hot iron is what gives you those crispy edges.
- Grease your waffle iron well between each waffle to prevent sticking.
- Keep finished waffles warm in a 200 degree oven on a baking sheet while you cook the rest of the batch.
- Store leftover waffles in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully for up to 2 months.
How to Serve Pumpkin Waffles
Serve these with a generous drizzle of real maple syrup. It pairs perfectly with the warm pumpkin spice flavor.
You could also serve with whipped cream and a sprinkle of cinnamon on top .
You can add chopped walnuts for a wonderful crunch and a little toasty flavor that takes these waffles up a notch.
How to Store Leftover Pumpkin Waffles
Allow the waffles to cool completely before storing. Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
You can also freeze pumpkin waffles for up to 2 months. I like to lay them flat on a parchment-lined baking sheet and freeze them for a couple of hours first so they do not stick together. Then transfer them to a freezer-safe bag, date it, and store.
To reheat, pop them in the toaster or toaster oven for a few minutes and they will crisp right back up. They reheat so well, they taste almost fresh baked.
Recipe FAQs
Can I make the batter ahead of time? Yes! You can mix the batter the night before and store it covered in the refrigerator. Give it a gentle stir before cooking. The baking soda and baking powder may lose a little lift overnight, but the waffles will still taste wonderful.
Can I use canned pumpkin pie filling instead of pumpkin puree? I do not recommend it for this recipe. Pumpkin pie filling already has added sugar and spices, which will throw off the balance of the recipe. Stick with plain pumpkin puree for the best results.
Why does this recipe use chocolate milk? Chocolate milk adds a subtle richness and a gentle chocolate undertone that pairs really nicely with the warm pumpkin spices. It is not an overpowering chocolate flavor, just a really lovely depth. My oatmeal chocolate chip cookies use a similar idea of pairing chocolate with warm spices and it works beautifully.
Can I make these without a waffle iron? You can use this same batter to make pumpkin pancakes on a griddle or skillet. They will not have the crispy edges of a waffle, but the flavor will be just as delicious.
My waffles are sticking to the iron. What am I doing wrong? Make sure your waffle iron is fully preheated before you add batter, and grease it well between each waffle. A light spray of cooking spray or a small amount of melted butter brushed on works great. Also, do not open the iron too early. Let it cook until the steam slows down before checking.
Can I add chocolate chips to the batter? Absolutely. Mini chocolate chips folded into the batter are a fun addition and really play up that chocolate milk flavor. My chocolate chip blondies use mini chips the same way and they add the best little pockets of chocolate in every bite.
More Breakfast Recipes You’ll Love
Pumpkin Waffle Recipe
Equipment
- waffle iron
- medium mixing bowl
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup chocolate milk
- 1/2 cup pumpkin puree
- 2 tablespoons melted butter
- 1 egg
Instructions
- Preheat your waffle iron.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the chocolate milk, pumpkin puree, melted butter and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Cook the waffles according to your waffle maker’s instructions.
- Serve the waffles with your favourite toppings, such as maple syrup, chopped walnuts , coco chips, dark chocolate or whipped cream.
Notes
Nutrition
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