Pumpkin Waffles Recipe so soft and fluffy!
Pumpkin puree, seasonal spices and brown sugar for a hint of caramel, these are the most delicious and fluffy waffles! Serve pumpkin waffles with syrup or a scoop of vanilla ice cream for a delicious treat.
As much as I love classic waffles, it’s also fun to mix flavors for a special breakfast. We love these pumpkin waffles in the fall, but we also love making red velvet waffles and cinnamon roll waffles any time of year!
Amazing taste and texture
Hello! It’s Fiona from Just So Tasty, and today I’m here to share these fluffy pumpkin waffles.
Now that fall is officially here and pumpkin season is in full swing, making pumpkin waffles seems like the perfect idea. As much as I love pancakes and French toast – I think waffles are more special. Plus, the waffles are perfect for all the maples you drizzle on top. 🙂
These pumpkin waffles are bursting with flavor because of the amazing combination of ingredients: pumpkin, melted butter, a dash of brown sugar for a delicious caramel flavor, and lots of spices, including cinnamon.
Every bite has a taste of fall, and they pair perfectly with maple syrup or a scoop of vanilla ice cream. Not only do these pumpkin waffles taste great – they’re super fluffy in texture too! I don’t think you can ask for waffles anymore!
Waffle Making Tips
First, make sure all the ingredients are room temperature before you start. 2 eggs help tenderness, squash adds moisture, and buttermilk creates the fluffiest texture.
(notes: If you don’t have buttermilk, you can use regular milk and a little vinegar instead. Either way – you’ll end up with perfectly fluffy pumpkin waffles. )
tip: Do not overmix the batter when mixing wet and dry ingredients. Stirring them too much will make them denser and not fluffy.
To cook waffles, be sure to follow the manufacturer’s instructions for the waffle maker. Always preheat your waffle iron to medium-high heat first, then lightly grease before pouring in the batter.
If you like waffles with softer edges, you don’t need to cook them that long. Or you can cook them longer for a crispier waffle ridge.
Mix + Toppings
forward + freeze
leading batsman. The best way to make these pumpkin waffles in advance is to follow the directions to make the batter, cover and store in the refrigerator. Waffle batter will keep in the refrigerator for 2-3 days and can be eaten anytime you are making your waffles.
Freeze cooked waffles. Waffles are great for freezing. Once cooked, place them on a cooling rack until they are completely cool. Then place them in a single layer on a parchment-lined baking sheet and freeze for 2-3 hours.
Once frozen, place them in a ziplock bag and store in the refrigerator for up to 3 months. When ready to eat, simply reheat in the toaster.
We absolutely love these Buttermilk Pumpkin Waffles because they’re packed with pumpkin and fall flavors. Plus, they’re easy to make.
For more pumpkin breakfast recipes, check out:
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Serving Size 6
Calories 439 kcal
by Lil’ Luna
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree
- 1 3/4 cups buttermilk (or 1 tablespoon vinegar mixed with 1 ¾ cup milk)
Preheat the waffle iron according to the manufacturer’s instructions.
In a large bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
In a separate large bowl, whisk together melted butter, brown sugar, vanilla extract, eggs, and pumpkin puree. Then add milk.
Gently pour wet ingredients into dry ingredients.
Lightly grease the waffle iron with nonstick cooking spray. Then cook the waffles according to the manufacturer’s instructions.
I love pumpkin and can’t wait to try these! ! Thanks Fiona for sharing! Check it out, it’s so delicious, and get more great recipes from Fiona!