Pumpkin Waffles Recipe

These pumpkin waffles take about 25 minutes and make 4 large waffles from 1¾ cups flour and ⅓ cup canned pumpkin. They come out soft inside with lightly crisp edges and a gentle cinnamon and nutmeg flavor, not too sweet, so maple syrup or butter does the rest.

You need two bowls, a spatula and a properly hot waffle iron. Stir the batter only until the flour disappears, and wait for the steam to stop before you open the lid. I make these every year once the mornings turn cool and the first can of pumpkin lands in the pantry.

Four Waffles, 25 Minutes

• Makes: 4 large waffles (fewer, thicker ones in a deep Belgian iron)
• Time: 10 minutes to mix, about 15 minutes at the iron
• Pumpkin: ⅓ cup plain canned puree
• Leavening: 1 tablespoon baking powder plus ¼ teaspoon baking soda
• Spice: 1 teaspoon cinnamon, ¼ teaspoon nutmeg
• Keep warm: on a wire rack in a 200°F oven

Flour, Pumpkin and a Little Baking Soda

The batter is plain all-purpose flour lifted with a full tablespoon of baking powder and a small pinch of baking soda. The soda reacts with the mild acidity of the pumpkin and brown sugar, which helps the waffles brown and keeps the inside tender. Use plain pumpkin puree, not pie filling. The recipe takes only ⅓ cup, so about 1½ cups of the can are left; I use them for pumpkin scones or no bake pumpkin cheesecake balls.

Cinnamon carries the spice. The nutmeg adds depth, but you can leave it out if your family likes a milder flavor; I have made them both ways and both are good. Only 2 tablespoons of brown sugar go in, which is why the waffles work with savory sides too. On cool mornings I serve them next to scrambled eggs.

Mixing by Hand, Lumps and All

Preheat the waffle iron first, so it has time to get fully hot. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

In a second bowl, whisk the milk, pumpkin, brown sugar, melted butter, eggs and vanilla until smooth. Let the melted butter cool for a minute first, or it can start to cook the eggs.

Pour the wet into the dry and stir with a spatula or wooden spoon just until no flour shows. Small lumps are fine and cook out in the iron. I have tried this with an electric mixer, and the waffles always came out tight and chewy, because beating develops the gluten. The batter should be thick and pourable, like in the bowl above.

Getting Crisp Edges on a Soft Pumpkin Waffle

Brush the hot plates with melted butter before each waffle, even on a nonstick iron. Butter browns better than spray and helps the edges crisp. Pour in enough batter to cover about three quarters of the grid, spread it slightly, and close the lid. The exact amount depends on your iron.

Watch the steam coming out of the sides. When it almost stops, the waffle is set and golden; this is usually a little longer than the iron light says. Lifting the lid early tears the waffle in half. If it resists, close it and give it another 30 seconds.

Move each waffle straight onto a wire rack in a 200°F (90°C) oven while you cook the rest. Never stack them on a plate: the steam trapped between them turns the crisp outside soft within minutes.

Soggy, Sticking or Pale?

• Soft and limp: pumpkin adds water and the batter is low in sugar, so these need the full time. Cook until the steam stops and keep them on a rack, not a plate.
• Stuck to the iron: the plates were not greased again, or the lid was opened too soon. Brush with butter every time and wait.
• Pale and floppy: the iron was not fully preheated. Give it a few more minutes before the first waffle.
• Dense or chewy: the batter was overmixed or the baking powder is old. Stir by hand and check the date on the tin.

Milk and Sugar Swaps

Whole milk gives the roundest, richest waffle. Oat milk comes close and is the plant-based milk I would pick. Almond milk works, but the waffles turn a little drier once they cool.

I have also tried white sugar in place of the brown. The edges came out sharper and crisper, but the inside dried out within minutes. Brown sugar holds a bit more moisture and its molasses suits the pumpkin, so I keep it.

Toppings, Sweet or Savory

My usual is warm maple syrup with a small bowl of spiced whipped cream. If you want to make your own, try my homemade maple syrup or a spoon of maple butter. Sliced pears or caramelized apples work well when you are feeding a crowd, and pumpkin butter doubles the pumpkin.

For a less sweet plate, salted butter and a spoonful of plain Greek yogurt are enough. For Halloween mornings, I have dusted them with cinnamon sugar and pumpkin sprinkles for the kids.

Making Them Ahead and Freezing

For an easy morning, whisk the dry ingredients in one bowl and the wet in another the night before. Cover both and keep the wet bowl in the fridge. Combine them in the morning, since baking powder starts working as soon as it gets wet.

To freeze, let the waffles cool completely on a rack, freeze them flat in a single layer, then move them to a freezer bag. They keep for about 2 months. Reheat straight from frozen in the toaster or a 350°F oven; they crisp right back up without thawing first.

Waffle Questions, Answered

How do I make pumpkin pie waffles?

Add a pinch each of ground ginger and cloves to the dry ingredients, or swap the cinnamon and nutmeg for 1½ teaspoons pumpkin pie spice. Top with whipped cream and a little cinnamon.

Can I add more pumpkin?

A little, but every extra spoonful adds water and makes the waffles heavier and harder to crisp. The batter is balanced for ⅓ cup; for a stronger taste, add spice rather than pumpkin.

Can I use Bisquick or a waffle mix?

Yes. Stir about ⅓ cup pumpkin and 1 teaspoon cinnamon into a batch of mix and hold back a splash of the liquid, since the pumpkin adds moisture. This from-scratch batter takes only a few minutes longer.

Will this batter work for pancakes?

It will cook on a griddle, but pancakes made for the job are fluffier. Try my pumpkin pancakes with cinnamon butter, or for another fall waffle, the sweet potato waffles.

Pin these pumpkin waffles to your fall breakfast board. If you make them, tell me in the comments: sweet or savory?