Pumpkin Waffles

Breakfast and BrunchVegetarianPumpkinWaffle

Delicious Pumpkin Waffles! Best thing to make with leftover pumpkin purée.

Photography Credit: Elise Bauer

Pumpkin waffles are the world’s best answer to leftover pumpkin purée.

Ever have a half-empty, opened can of pumpkin purée staring back at you when you open the fridge?

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 on plate with apple sauce

Pumpkin Spice Waffles

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.

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

3 Whisk sugar and wet ingredients: 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.

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

5 Cook in waffle iron: 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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28 Comments / Reviews

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Did you make it? Rate it!

  • Melissa Wagner

    I made these tonight to go with our Chicken and Waffles. They were amazing! The crunch of the cornmeal really complimented the pumpkin spice and the maple syrup.
    The only changes I made were to make the waffles dairy free. I used Ripple Half & Half to replace the buttermilk and Earth Balance to replace the butter.


  • Barbara

    Completely amazing waffles with terrific flavor! I served them with just apple butter. There was no need for syrup. My family loved them and ate every crumb. Next time, I’ll double the recipe and freeze the extra waffles for easy breakfasts on weekdays.


  • Reir

    Elise, we made these today, and they were SO good! I am amazed at your recipes, yet to try one that didn’t turn out well. I have never made a pot roast before so trying your brisket recipe today, fingers crossed that it turns out well!!

  • 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.


  • 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 !

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