Quick Summary
Pumpkin Waffles made with brown butter, pumpkin puree, and a blend of warm spices. Top with whipped cream, maple syrup, and candied pecans for the ultimate fall breakfast!
Our boys love waffles so we make them every week, sometimes twice a week. They never miss a “Waffle Wednesday.” Our classic Belgian Waffles are our favorite, but during the fall months we love making Pumpkin Waffles. They are such a treat!
This is the BEST pumpkin waffle recipe. The waffles are made with pumpkin puree, brown butter, and the perfect mixture of warm fall spices. The brown butter addition is a game changer, it makes the waffles extra special, trust me!
Serve warm with whipped cream, pure maple syrup, and candied pecans and you will be in pumpkin heaven! There is no better way to start the day on a crisp fall morning!
And the best part? The waffles freeze beautifully so you can made a big batch and put them in the freezer. Pull them out when you are entertaining or on a busy morning!
Pumpkin Waffle Ingredients
- Butter-I use unsalted butter and brown it in a skillet to bring out the BEST flavor! Browned butter makes everything better!
- Flour– you can use regular all-purpose flour, whole wheat flour, or gluten-free flour.
- Brown sugar– sugar helps the surface of the waffles caramelize and helps the waffle get crispy.
- Baking powder & baking soda– to help the waffles rise and brown.
- Salt-to give the waffles flavor and to balance out the sweet!
- Spices– cinnamon, ginger, nutmeg, and cloves! All of the fall favorites!
- Buttermilk– at room temperature
- Pumpkin– you need 1 cup of pumpkin puree. A 15 oz can will be plenty!
- Eggs– you need 2 large eggs.
- Vanilla extract– don’t skip it!
How to Make Pumpkin Waffles
- Preheat waffle iron according to manufacturer’s directions. We like this waffle maker because it makes two waffles at the same time!
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Set aside.
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, whisk together the buttermilk, pumpkin, brown butter, eggs, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and with a spatula until just combined. The batter will be thick and slightly lumpy and that is ok. Don’t over mix. If you want, you can stir in mini chocolate chips. Pumpkin and chocolate are a match made in heaven.
- Scoop the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer’s recommendations. Close and cook until the waffle is dark golden brown and crisp on both sides.
- Serve immediately or keep warm in a 200-degree F oven until ready to serve.
Pumpkin Waffle Toppings
Serve the waffles warm with your favorite toppings! Here are some of our favorites!
- Butter
- Maple Syrup or Brown Butter Buttermilk Syrup
- Whipped Cream
- Confectioner’s sugar
- Candied Pecans or Regular Pecans
- Nutella
- Skillet Cinnamon Apples
What to Serve with Pumpkin Waffles
- Eggs or Egg Casserole
- Crispy Hash Browns
- Breakfast Potatoes
- Bacon or Sausage
- Fruit Salad
- Smoothie
How to Store Pumpkin Waffles
Store cooled waffles in an airtight container in the refrigerator for up to 3 days.
How to Freeze Waffles: Let the waffles cool on a cooling rack. Once cooled, place the waffles on a baking sheet and put in the freezer until frozen, about 2 hours. Transfer to a freezer bag or freezer container. If you are going to stack them, put parchment paper or wax paper in between the waffles. Freeze for up 3 months.
How to Reheat Waffles: Reheat in the toaster, microwave, or oven. We like to pop them in the toaster, it is quick, easy, and the toaster gets the waffles nice and crispy.
More Pumpkin Breakfast Recipes
Pumpkin Waffles
Ingredients
- 6 tablespoons unsalted butter, cut into tablespoon pieces
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 3/4 cups buttermilk, at room temperature
- 1 cup pumpkin
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Optional toppings: butter, maple syrup, whipped cream, chopped candied pecans or pecans
Instructions
- Preheat waffle iron according to manufacturer’s directions.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
- In a medium bowl, whisk together the buttermilk, pumpkin, brown butter, eggs, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and with a spatula until just combined. The batter will be thick and slightly lumpy and that is ok. Don’t over mix.
- Scoop the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer’s recommendations. Close and cook until the waffle is dark golden brown and crisp on both sides.
- Serve immediately with desired toppings or keep warm in a 200-degree F oven until ready to serve.
Nutrition
Have you tried this recipe?
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My foodie friend said these are to die for! Guess I better make them SOON!
Man oh man these look incredible! I am totally in the Fall spirit and these are just the thing to make over the weekend, thanks!
These look ah-mazing, Maria!! Pinning. xo
Those waffles look like autumn perfection!
Looks like I’m busting out the waffle maker this weekend!
These sound so yummy! Do you think they would turn out with an egg replacement? (egg allergy)
Yes, you can use a replacement!
Have been waiting for the weekend to make these… and they were worth the wait! They are soooo good! You can really taste the pumpkin (which is sometimes a problem with pumpkin recipes) and the brown butter really adds richness! I didn’t even bother with syrup–mine was gone before I got that far. Haha! Thanks for the awesome recipe!!!
Yay! So glad you liked the waffles!
Wow! These look stunning! We love keeping frozen waffles in the freezer for easy weekday breakfasts and how perfect would a stash of these be throughout the fall!
So I made these yesterday morning for my husband’s 30th birthday and we both gobbled them up. I didn’t realize how many the recipe actually makes – I am delighted that there are leftover waffles to pop in the toaster and enjoy the next few mornings. So yummy!
how would you alter this to make pancakes instead of waffles? or would it be a completely different recipe altogether? Thanks!
I haven’t tried making pancakes with the batter, but I am sure it would work!
This is like the cozy wool scarf of breakfasts. Those waffles just look so warm and comforting. I really need a waffle iron!
Made theses this morning for the kiddos and we all loved them. Can’t wait to make the pumpkin chocolate chip cookies tonight with the leftover pumpkin! I made the cereal bars last week from your site and they were also a hit. I think this may have become my new favorite recipe blog!!
Yum! Yum! I can’t wait to try these! 🙂
Just made these. They had a wonderful rich and salty crust full of pumpkin flavor. Don’t think you need to separate the eggs for this recipe as the pumpkin flavor lends itself well to a more moist, dense waffle. Thanks for the recipe!
I made these waffles (with the browned butter buttermilk syrup) this morning for my niece and myself before we go on our pumpkin patch/corn maze/haunted house day. Best thing I ever had in my life! The waffles are perfectly pumpkiny and the syrup is nothing short of dreamy, delicious, liquid gold, which I will no doubt dream about. (Good thing there’s leftovers!) YUM!
your waffles are PERFECT! and I’m pretty much in love with anything brown butter!
Hmmm… This sounded like a real winner but today I can honestly say these were the worst waffles i ever made. Maybe it’s the 100% whole wheat? I don’t know…they were heavy and soggy and tasteless. My usually reliable bird population outside won’t even touch them….ouch!
Reading all the comments, I keep thinking I made an error with the recipe….but I don’t see one at all. I couldn’t even spread these in my waffle maker! Wow … I can’t see the problem but I was hugely diassapointed.
I made these this morning & everyone really liked them – including my daughter who initially turned her nose up at the pumpkin part. The syrup was awesome, too – tasted a lot like caramel. Thanks for sharing! (BTW – I used Bob’s Red Mill whole wheat pastry flour & powdered buttermilk.)
I used homemade pumpkin puree and milk with vinegar. I made half a batch to try. BEST waffles I’ve ever made. They tasted like something you’d get at a posh bed n breakfast.
Just tried these today for the grandbabies and myself…they were absolutely delicious. The browned butter is another layer of flavor in them that really stands out! We topped them with melted butter and real maple syrup. Great recipe, thanks for sharing.
It seems so nice. I am a big fan of pumpkin.
Hey is it possible to substitute the egg or just not put it?
I haven’t tried without the egg. You could do a flax egg replacement.
So yummy and amazing article. I Love all the recipes and love the figure. Thanks for sharing this blog..
So yummy and amazing article. I Love all the recipes and love the figure. Thanks for sharing this blog..
Delicious recipe and beautiful waffles! I’m a big fan of using whole wheat flour in pancakes/waffles and combined with pumpkin left over from fall baking and brown butter, this recipe is hard to beat. I didn’t try the brown butter syrup and used maple syrup instead. Thanks for the recipe!
Made these last weekend. Good flavor, but not crispy. Cooked at max setting. Wondering.