Pumpkin Spice Waffles

from 12 votes

Celebrate the season with a family favorite recipe for crispy, fluffy Pumpkin Spice Waffles.

Two Pumpkin Spice Waffles dusted with confectioners' sugar topped with maple syrup, whipped cream and chopped pecans

Pumpkin Pie Pancakes, Pumpkin Chocolate Chip Muffins, Pumpkin Whoopie Pies, Pumpkin Bread – I suppose it was only fair we lend some pumpkin love to light and fluffy buttermilk waffles.

I’ve packed pumpkin and plenty of cinnamon, ginger and cloves into your next favorite fall breakfast: Pumpkin Spice Waffles.

Clear bowl containing waffle batter and a whisk

While the pumpkin flavor shines in this seasonal breakfast carb, it’s the splash of buttermilk that guarantees the waffles will remain crisp on the edges and tender in the middle.

Waffle maker containing pumpkin batter

No buttermilk in your fridge? Have no fear! You can make your own buttermilk with the following simple steps:

  1. Add 1 tablespoon of lemon juice to a liquid measuring cup.
  2. Top the lemon juice with milk (whole or skim) until you reach the 1 cup mark.
  3. Let it sit for a few minutes, and then use whatever amount you need in place of buttermilk.

Cooked pumpkin spice waffle in waffle maker

And that’s all there is to it! So grab that pumpkin and get ready to upgrade your morning meal with light and fluffy Pumpkin Spice Waffles.

Pumpkin Spice Waffles sprinkled with powdered sugar topped with maple syrup, whipped cream and chopped pecans

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Pumpkin Spice Waffles

Celebrate the season with a family favorite recipe for crispy, fluffy Pumpkin Spice Waffles.
Author: Kelly Senyei
5 from 12 votes
Two Pumpkin Spice Waffles dusted with confectioners' sugar topped with maple syrup, whipped cream and chopped pecans
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 5 waffles


  • 2 1/2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup buttermilk
  • 1 cup canned pumpkin
  • 6 Tablespoons (¾ stick) unsalted butter, melted
  • Chopped pecans, for serving (optional)
  • Maple syrup, for serving (optional)


  • Waffle baker


  • In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
  • In a separate large bowl, whisk together the eggs, milk, buttermilk, pumpkin and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. (The batter will be slightly lumpy.)
  • Preheat the waffle baker and lightly grease it with cooking spray or vegetable oil. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter.
  • Top the waffles with chopped pecans (optional) and maple syrup. Serve immediately.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 536kcal, Carbohydrates: 73g, Protein: 15g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 177mg, Sodium: 585mg, Potassium: 547mg, Fiber: 4g, Sugar: 21g, Vitamin A: 8394IU, Vitamin C: 2mg, Calcium: 254mg, Iron: 5mg


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Recipe adapted from Epicurious.

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  1. 5 stars
    Just made these this morning for a friday rainy day breakfast for the fam (I never do that!). Did one sub – 1 cup almond flour for 1 cup of white to give it more protein. They were delish and my hubs and 2 teens loved them.

  2. 5 stars
    This recipe is perfection!!! The flavor and texture are exactly what I was hoping for. My house smells like a PSL. Delicious!!!

    1. Hi Priya! I’ve never tried this recipe with fresh pumpkin purée but my #1 tip would be to make sure you remove as much liquid as possible, as fresh pumpkin purée tends to contain a lot more liquid than the canned variety. Hope that helps!

  3. 5 stars
    Perfect recipe (just like all of Kelly’s recipes)! Made the whole house smell like the holidays, and everyone loved them! My kids (10/8/8) asked for thirds. We’re already planning to make them on Thanksgiving morning.

  4. I live in Australia.We do not have pumpkin pie in tins.so would like to make these,would pumpkin cooked and mashed work?Elaine

  5. 5 stars
    Wow! These were incredible! Fluffy, crispy on the outside, soft on the inside and the pumpkin and spice was not overpowering, not too sweet, but full of flavor, just delicious. I added a splash of vanilla, and cut the recipe in half and they came out perfect. Thanks for the great recipe!

  6. 5 stars
    Can this recipe be frozen? Or stored in any way? It was delicious! But we’re a small family and have so much batter left over.

    1. Hi Falon! I haven’t tried freezing these waffles but it should work! Here are a few tips: Allow the waffles to cool completely on a wire rack; once cool, transfer to a parchment-lined baking sheet. (If you’re freezing more that one layer of waffles, use another sheet of parchment paper to separate the layers.) Place the baking sheet into the freezer and freeze the waffles for at least 6 hours. Once the waffles are completely frozen, you can transfer them to a sealable freezer bag and store for up to a month.

  7. 5 stars
    I absolutely loved these waffles! I cut the recipe in half and ended up using just 2% milk. Even without the buttermilk, they were seriously the best pumpkin waffles I’ve ever tasted. I topped them with candied pecans and syrup — better than a gourmet breakfast spot! Thank you so much for sharing!

  8. 5 stars
    I made these this morning for friends and because I’m pumpkin anything obsessed lol. I misread the amount of brown sugar and ended up with half a cup no damage done. They made the entire kitchen smell like pumpkin spice . I could barely get them off the waffle iron before they were gone! These waffles are awesome!

  9. 5 stars
    My family really liked these waffles! I made them with white whole wheat flour, and maple syrup instead of brown sugar. They turned out great! Thanks for sharing this recipe!

  10. Made as directed but the batter was way too thin for the first two waffles (we do two irons at a time so I can feed everyone in a reasonable amount of time). I added 1/2 c flour to the remaining batter and it was a better consistency. We also ended up with about 8 Belgian waffles from the recipe.

  11. Great fall breakfast. And so filling. I used my sourdough starter instead of the buttermilk and added milk to get the right consistency. I think I will use the leftovers for snacks. One quarter of the waffle with some cream cheese on top (maybe drizzled with honey). Thanks for the recipe!

  12. The trick for the buttermilk only made, chunky milk for me… But I ended up sub’bing it for heavy cream, and it tasted delicious! Great recipe, and easy to make! My 3 pickiest eaters ate it up! I topped it with Starbucks Caramel sauce & whipped cream (too lazy to make my own after a long Monday)!

  13. Made these this morning. Ymmmmmm. Super tender! Substituted Greek yogurt for the buttermilk and used whole wheat flour. Also boiled pecans in maple syrup for a couple minutes – delish on these guys. Will probably use more spice next time, as I didn’t get much pumpkin spice flavor. Finally: this makes a ton, so we’ll be eating freezer pumpkin waffles for weeks :)