Pumpkin Waffles

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 tablespoons 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 to 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 tablespoons brown sugar (packed)
  • 1 1/4 cup buttermilk
  • 1/2 cup fresh or canned pumpkin purée
  • 4 tablespoons butter, melted (plus a little more for brushing the waffle iron)
  • Applesauce or apple butter for serving

Special equipment:

Method

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.

mixing dry pumpkin waffle ingredients in bowl whisked pumpkin waffle dry ingredients in metal bowl

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.

mixing in wet ingredients for pumpkin waffle mix

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

whisking all ingredients for pumpkin waffles mixed pumpkin waffle mix in bowl

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.

brushing melted butter over waffle iron pumpkin waffle mix poured into 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.

waffle iron cooking pumpkin waffles - yum! removing cooked pumpkin waffles from waffle iron

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

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Comments

  • Jacqueline

    So good! And we all loved the applesauce for serving, one of my toddlers even preferred it to the maple syrup and kept dipping in the applesauce instead! Thank you!

    xxxxxyyyyy

  • Me You

    Delicious!

    no buttermilk so used the plain Greek yogurt and milk as suggested

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

  • 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 !

  • Puya

    House smells wonderful and they are delicious! Thank you!

  • 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.

  • 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.

  • 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?

  • 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!

  • 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. :)

  • 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!

  • 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 :)

  • Nina

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

    • Elise Bauer

      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.

  • 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…)

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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 Bauer

      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.