Pumpkin Waffles

Hearty pumpkin waffles made with pumpkin purée, pumpkin pie spices, flour, egg, and buttermilk.

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.

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

Ingredients

  • 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

Method

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.

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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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Comments

  1. 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!

    • Rob

      Freeze leftover pumpkin – either cooked or uncooked – for using another day when you don’t have a fresh one :)
      (& freeze the cooking liquid from boiling pumpkin, also – it is fabulous added to soups, sauces, or risotto…)

  2. Katrina @ Warm Vanilla Sugar

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

  3. 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.

    • Elise

      That’s interesting, we’ve made several batches of this without the batter being too thin. But as with any pancake or waffle recipe, you need to adjust to your specific circumstances (brand of flour, buttermilk, etc.). Also sometimes when working with buttermilk it can be thin on top and thicker at the bottom of the carton, so you need to shake it a bit to even it out.

  4. 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!

  5. Liza

    I know what you mean about the pumpkin. You should see what happens when I make muffins!

  6. Pamela

    Love your use of cornmeal here as a textural component. These look wonderful, and unlike other folks, I never tire of pumpkin!

  7. Marilea

    These are delicious!!! I made them for breakfast this morning and my husband loved them.
    The only change I made, was I used pumpkin seasoning instead of cinnamon, nutmeg, ginger and cloves.
    This recipe will be used over and over at our home.
    Thank you so much.

  8. Juanita

    I love the sight and am at it every day, but I am a diabetic and am searching high and low for blogs by people like me. If you or anyone can tell me where to look I would be so thankful. Keep up the good work because you give me a reason to smile every day.

  9. valerie

    Do you think this batter could be whipped up the night before, stored in the fridge and cook the waffles in the morning? I remember a book about some cowboys in olden days that assembled batter for hotcakes the evening before. Not sure if fiction or not??? Thank you!

  10. Christine

    No Valerie, you can’t make the batter ahead. The leavening won’t work if you mix it ahead. But you can get it ready ahead and then finish assembling it in the morning. The night before, mix up the dry ingredients and set them aside on your kitchen counter. Then in the morning all you have to do is mix up the wet ingredients and finish the batter. I always make pancakes and waffles this way. Good luck.

  11. Nina

    Can I make this as a pancake? I don’t have a waffle maker.

    • Elise

      If I made this as a pancake, I would leave out the cornmeal (who wants crunch in a pancake?) and maybe thin the batter out a bit with some milk or water.

  12. misspaulinevintage

    i love waffles and i just can’t wait to try this one! thanks!X

  13. Alexe @ Keys to the Cucina

    Yum pumpkin waffles are my jam. I usually use the Trader Joe’s mix but this recipe looks simple enough to make them homemade :)

  14. Candy C.

    Mmmm…pumpkin! :)

  15. Robin

    Great flavor. Consistency was a little thin for me, but I just cooked my second pouring a minute longer to crisp them up. Delicious!

  16. Elizabeth

    We had the same leftover pumpkin issue. Made these this morning and they were great! I had to do the yogurt/milk combo with plain Greek yogurt and the batter was pretty thick, perfect for waffles. The cornmeal probably wasn’t as finely ground as yours, but I liked the crunch! We also added chocolate chips, by request of my 3 year old. Finally, we used whole wheat flour. :)

  17. Cheryl

    Made these this morning and they were the BOMB! I didn’t have any cornmeal, so subbed ground flax seed which gave them a bit more richness. I was short of buttermilk too, but subbed 1% milk for the rest and they came out fine. Light and fluffy, if you like them that way. Cornmeal may have made them crunchier. I had some homemade apple butter which we used along with butter and the flavors were wonderful together. Thanks Elise!

  18. Hannah

    This looks just incredible–the only problem is, I’m still shopping for a waffle iron! I have trouble trusting Amazon reviews, but your advice is always great. What kind of waffle iron do you have?

  19. Tabitha

    I made these this morning and found the batter to be very thin. The resulting waffles – while pretty tasty – were quite soft and not with the crispiness on the outside that I normally like. I even cooked subsequent batches for longer times and they were still not crispy. No matter – I froze the extras and will toast them in toaster, which I think will make them crispy for future breakfasts.

    Because I LOVE pumpkin pie, I would likely add more spices next time to draw out that flavor more.

  20. Carsan

    This sounds like a great recipe. The only thing I would change is to add a little bit of vanilla extract. It would give it a vanilla pumpkin spice taste. To top it off maybe put a bit of whip cream on it.

  21. Puya

    House smells wonderful and they are delicious! Thank you!

  22. Gary T !

    WoW..yes, it is a bit labor intensive, but what an outcome. Never used buttermilk before but am sure it makes a difference.Cooking is a bit of chemistry so go with the recipe. Be sure to leave the waffle in the iron a bit longer than you think for proper crispiness. The cornmeal adds a bit of crunchy, whole grain mouth feel to the experience. Might try a bit of vanilla extract, as Carsan suggested above. For a real cardiac effect, serve eggnog w/Myers rum !

  23. Deb

    These were AMAZING!! I ground the grains and made flour so they were really whole wheat. The whole family is in love with them.