Quick Summary
Pumpkin Waffles made with brown butter, pumpkin puree, and a blend of warm spices. Top with whipped cream, maple syrup, and candied pecans for the ultimate fall breakfast!
Our boys love waffles so we make them every week, sometimes twice a week. They never miss a “Waffle Wednesday.” Our classic Belgian Waffles are our favorite, but during the fall months we love making Pumpkin Waffles. They are such a treat!
This is the BEST pumpkin waffle recipe. The waffles are made with pumpkin puree, brown butter, and the perfect mixture of warm fall spices. The brown butter addition is a game changer, it makes the waffles extra special, trust me!
Serve warm with whipped cream, pure maple syrup, and candied pecans and you will be in pumpkin heaven!There is no better way to start the day on a crisp fall morning!
And the best part? The waffles freeze beautifully so you can made a big batch and put them in the freezer. Pull them out when you are entertaining or on a busy morning!
Pumpkin Waffle Ingredients
- Butter-I use unsalted butter and brown it in a skillet to bring out the BEST flavor! Browned butter makes everything better!
- Flour– you can use regular all-purpose flour, whole wheat flour, or gluten-free flour.
- Brown sugar– sugar helps the surface of the waffles caramelize and helps the waffle get crispy.
- Baking powder & baking soda– to help the waffles rise and brown.
- Salt-to give the waffles flavor and to balance out the sweet!
- Spices– cinnamon, ginger, nutmeg, and cloves! All of the fall favorites!
- Buttermilk– at room temperature
- Pumpkin– you need 1 cup of pumpkin puree. A 15 oz can will be plenty!
- Eggs– you need 2 large eggs.
- Vanilla extract– don’t skip it!
How to Make Pumpkin Waffles
- Preheat waffle iron according to manufacturer’s directions. We like this waffle maker because it makes two waffles at the same time!
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Set aside.
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, whisk together the buttermilk, pumpkin, brown butter, eggs, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and with a spatula until just combined. The batter will be thick and slightly lumpy and that is ok. Don’t over mix. If you want, you can stir in mini chocolate chips. Pumpkin and chocolate are a match made in heaven.
- Scoop the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer’s recommendations. Close and cook until the waffle is dark golden brown and crisp on both sides.
- Serve immediately or keep warm in a 200-degree F oven until ready to serve.
Pumpkin Waffle Toppings
Serve the waffles warm with your favorite toppings! Here are some of our favorites!
What to Serve with Pumpkin Waffles
How to Store Pumpkin Waffles
Store cooled waffles in an airtight container in the refrigerator for up to 3 days.
How to Freeze Waffles: Let the waffles cool on a cooling rack. Once cooled, place the waffles on a baking sheet and put in the freezer until frozen, about 2 hours. Transfer to a freezer bag or freezer container. If you are going to stack them, put parchment paper or wax paper in between the waffles. Freeze for up 3 months.
How to Reheat Waffles: Reheat in the toaster, microwave, or oven. We like to pop them in the toaster, it is quick, easy, and the toaster gets the waffles nice and crispy.
More Pumpkin Breakfast Recipes
Pumpkin Waffles
Pumpkin Waffles made with brown butter, pumpkin puree, and a blend of warm spices. The perfect breakfast for any fall morning!
- 6 tablespoons unsalted butter, cut into tablespoon pieces
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 3/4 cups buttermilk, at room temperature
- 1 cup pumpkin
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Optional toppings: butter, maple syrup, whipped cream, chopped candied pecans or pecans
Preheat waffle iron according to manufacturer’s directions.
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7minutes. Scrape the browned butter into a medium bowl. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
In a medium bowl, whisk together the buttermilk, pumpkin, brown butter, eggs, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and with a spatula until just combined. The batter will be thick and slightly lumpy and that is ok. Don’t over mix.
Scoop the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer’s recommendations. Close and cook until the waffle is dark golden brown and crisp on both sides.
Serve immediately with desired toppings or keep warm in a 200-degree F oven until ready to serve.
Calories: 262kcal, Carbohydrates: 33g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 434mg, Potassium: 258mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1644IU, Vitamin C: 1mg, Calcium: 117mg, Iron: 2mg
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