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Pumpkin Waffles: Irresistible Recipe to Spice Up Your Breakfast Today

Stack of crispy pumpkin waffles with warm fall colors and spices
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These cozy pumpkin waffles are the perfect fall breakfast—lightly spiced, fluffy, and packed with warm autumn flavor. Easy to make and freezer-friendly, they’re a family favorite for crisp weekend mornings or weekday meal prep.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, spices, and salt.
  2. In a separate bowl, mix pumpkin puree, buttermilk, eggs, melted butter, and vanilla until smooth.
  3. Combine wet and dry ingredients; stir until just combined. Let batter rest for 5 minutes while you preheat the waffle iron.
  4. Lightly coat the waffle iron with cooking spray. Pour 1/2 to 3/4 cup batter into center and cook 3–5 minutes, until golden brown.
  5. Serve warm with your favorite toppings, or cool and freeze for later.

Notes

For dairy-free waffles, use plant-based milk + 1 tablespoon lemon juice instead of buttermilk, and substitute coconut oil for butter. For gluten-free, use a 1:1 GF flour blend. Pumpkin pie spice can replace the individual spices—use 2 teaspoons total.

Nutrition

Find it online: https://harmonymeal.com/pumpkin-waffles-irresistible/