Pumpkin Waffles

It all started with an opened can of pumpkin purée, only one-third full, staring back at me as I cleaned out the fridge. Make something with me please! I don’t know about you, but it pains me to see food, or anything for that matter, go to waste. Heck, I even save egg shells and spent coffee grounds for compost.

So, what can one make with the remainders of a can of pumpkin purée? Pumpkin waffles! Lightly spiced with ground cinnamon, nutmeg, ginger, and cloves, these pumpkin waffles are a fun way to change up a waffle breakfast. In this recipe we add a little finely ground cornmeal too; it gives the waffles just a little crunch. 

Trying to estimate the right amount of batter for the number of people is always a challenge. Here’s a tip: make more batter than you need, cook up as many waffles as the batter will make, and freeze the leftover waffles to heat up in a toaster for another morning.

Pumpkin Waffles Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 2-3.

Any leftover waffles can be cooled, wrapped in plastic wrap, and frozen. Unwrap and pop in a toaster or oven to reheat.

Don't have buttermilk? Add 1 tablespoon of lemon juice to 1 cup and 3 Tbsp of milk, and let sit for a couple minutes. Or mix 3/4 cup of plain yogurt with a half cup of milk.



  • 1 cup all-purpose flour
  • 1/4 cup yellow cornmeal, finely ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch ground nutmeg
  • Pinch of ground cloves
  • 2 large eggs
  • 2 Tbsp brown sugar (packed)
  • 1 1/4 cup buttermilk
  • 1/2 cup fresh or canned pumpkin purée
  • 4 Tbsp butter, melted (plus a little more for brushing the waffle iron)
  • Applesauce or apple butter for serving


1 Preheat your waffle iron.

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2 In a medium bowl, vigorously whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices.


3 In a larger bowl, whisk together the eggs and brown sugar until there are no more brown sugar clumps. Add the buttermilk, pumpkin purée, melted butter and whisk until smooth.

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4 Add the dry ingredients to the wet ingredients and whisk until smooth.

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5 Brush a little melted butter over the wells of the hot waffle maker (to make it easier to remove the waffles.) When your waffle maker is hot, working in batches, ladle the batter onto the center of the waffle iron wells, not all the way to the edge, and slowly lower the top lid of the waffle iron. Cook until your waffle iron indicates that the waffles are ready, or until steam stops coming out of the sides of the waffle iron, about 4 to 5 minutes. Open the waffle iron and carefully lift the edge of a waffle with a fork to remove the waffles from the waffle iron.

Serve with warmed maple syrup and a side of apple sauce or apple butter.

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Showing 4 of 31 Comments

  • Mallory @ Because I Like Chocolate

    I feel your pain, I have a tiny bit of pumpkin left in the back of my fridge. The problem is I am sick of pumpkin and have no interest in using it!

  • Katrina @ Warm Vanilla Sugar

    I keep seeing pumpkin pancakes, but haven’t seen waffles yet this year! This recipe sounds lovely!!

  • Bob

    The batter is too thin. More like a pancake batter. A waffle batter is thicker. I tried this and had to add more flour. Either that or use masa instead of cornmeal and decrease the amount of additional flour.

  • Patti

    Canned pumpkin purée? Haven’t seen it in years! Living in France I’ve had to learn to make pumpkin purée from scratch–and is it ever so good! How about sharing your recipe for that with us? Thanks!

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