Buttermilk Pumpkin Waffles

published Sep 29, 2021
Pumpkin Waffles Recipe

Easy-to-make pumpkin waffles make for an autumn brunch favorite.


Makes4 to 7 waffles

Prep30 minutes to 40 minutes

Cook20 minutes to 30 minutes

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a pumpkin waffle with syrup and butter
Credit: Laura Rege

Perfectly pumpkin-packed and spiced just right, why make ordinary waffles this fall when you can indulge in an easy-to-make festive breakfast? The addition of pumpkin purée and pumpkin pie spice — two ingredients you very likely have on hand during crisp weather months — don’t make the process any harder but go a long way in upgrading your morning meal to an irresistible seasonal treat

How to Make Fluffy, Crispy Waffles

For the best version of this recipe, make sure to properly preheat the waffle iron before adding the batter. To maintain the crispy exterior, keep the waffles warm in a low oven on a baking sheet, ideally on a wire rack to help the air circulate nicely around the waffle to avoid steaming the bottoms.

Pumpkin Waffle Toppings

Butter and maple syrup are standard (and delicious). But if you want to take it to another level, try whipped cream or pecans — both of which complement pumpkin extraordinarily well.

How Should I Store Pumpkin Waffles?

Like most homemade waffles, these are best enjoyed right away. If you must store them, let them cool completely before storing in airtight container in the refrigerator or freezer.

Pumpkin Waffles Recipe

Easy-to-make pumpkin waffles make for an autumn brunch favorite.

Prep time 30 minutes to 40 minutes

Cook time 20 minutes to 30 minutes

Makes 4 to 7 waffles

Serves 4

Nutritional Info


  • 3

    large eggs

  • 1 1/4 cups


  • 6 tablespoons

    (3/4 stick) unsalted butter

  • 2 cups

    all-purpose flour

  • 2 tablespoons

    granulated sugar

  • 1 tablespoon

    pumpkin pie spice

  • 1 teaspoon

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 1/2 teaspoon

    baking soda

  • 3/4 cup

    pumpkin purée

  • Cooking spray


  1. Place 3 large eggs and 1 1/4 cups buttermilk in a medium bowl and let sit at room temperature for 30 minutes. Meanwhile, prepare the remaining ingredients.

  2. Cut 6 tablespoons unsalted butter into 4 pieces and place in a small microwave-safe bowl. Microwave on high until just melted, about 30 seconds. (Alternatively, melt in a small saucepan on the stovetop over low heat.) Let cool slightly.

  3. Arrange a rack in the middle of the oven and heat the oven to 200°F. Heat a waffle iron according to the manufacturer's instructions.

  4. Place 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.

  5. Add the melted butter and 3/4 cup pumpkin purée to the bowl of eggs and buttermilk. Whisk to combine. Pour into the flour mixture and stir until mostly incorporated and no streaks of dry flour remain. (A few lumps are okay.)

  6. Grease the waffle iron with cooking spray. Spoon or pour the batter into the waffle iron and cook according to the manufacturer's instructions, usually for 3 to 5 minutes. (You will need 1/2 to 2/3 cup of batter per waffle for a Belgian or big waffle maker, but the size can vary quite a bit. Consult the manufacturer's instructions for each model for specific guidelines.)

  7. Transfer cooked waffles to a baking sheet and keep warm in the oven.

Recipe Notes

Make ahead: Although we recommend serving these right away, cooked and cooled waffles can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months. Reheat in a 350°F oven for 5 to 7 minutes.