If there’s one thing that screams autumn louder than a pumpkin-spice latte, it’s a plate of Pumpkin Spice Waffles stacked high, dripping with maple syrup, and sprinkled with toasted pecans. These waffles are everything you want on a crisp morning—warm, fluffy, and filled with cozy spices that make your kitchen smell like the best parts of fall.
Whether you’re making breakfast for the family before a busy day, or treating yourself to a slow Saturday morning, this recipe is the perfect mix of indulgence and comfort. And the best part? They come together in just 30 minutes, so you don’t have to spend your entire morning in the kitchen. These waffles aren’t just a meal—they’re autumn comfort food at its finest.
So, if you’ve been looking for a way to upgrade your weekend brunch ideas (and maybe even outshine the local diner), these waffles will do the trick. Trust me—your family will be asking for them long after pumpkin season is over.
Why You’ll Love These Pumpkin Spice Waffles
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Perfectly fluffy waffles with a crisp, golden outside.
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Packed with pumpkin puree and warm spices.
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Ready in half an hour—no fussy steps.
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A cozy addition to your fall breakfast rotation.
Ingredients You’ll Need
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220 g (1 ¾ cups) all-purpose flour
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25 g (2 teaspoons) brown sugar
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6 g (1 ½ teaspoons) baking powder
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5 g (1 teaspoon) baking soda
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3 g (1 teaspoon) pumpkin pie spice
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6 g (1 teaspoon) kosher salt
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300 ml (1 ¼ cups) buttermilk
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240 g (1 cup) canned pumpkin puree
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2 large eggs
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60 g (¼ cup) unsalted butter, melted
Step-by-Step Instructions
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Preheat oven to 200°F (95°C) to keep waffles warm. Heat waffle iron to medium-high and lightly grease.
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In a large bowl, whisk flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
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In another bowl, whisk buttermilk, pumpkin puree, eggs, and melted butter until smooth.
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Gently fold wet ingredients into the dry, stirring until just combined (a few lumps are fine).
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Pour about ½ cup of batter into the waffle iron. Cook 4–5 minutes until golden brown.
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Keep finished waffles warm in the oven while cooking the rest.
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Serve hot with maple syrup, whipped cream, or toasted pecans.
Tips for the Fluffiest Waffles
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Don’t overmix! A slightly lumpy batter makes lighter waffles.
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Keep them warm. Place finished waffles on a wire rack in the oven—stacking them makes them soggy.
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Spice it up. Add a pinch of extra cinnamon or nutmeg if you like a bolder flavour.
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Toppings make the magic. Maple syrup is classic, but cream cheese drizzle, candied pecans, or even a scoop of vanilla ice cream can turn this into a dessert.
A Story from My Kitchen
The first time I made these Pumpkin Spice Waffles, it was one of those grey, drizzly mornings where coffee just isn’t enough. My kids wandered in, still in pyjamas, noses twitching from the smell of pumpkin and spice wafting through the kitchen. By the time the first waffle came off the iron, they were already setting the table—rare motivation, if you ask me.
It turned into one of those slow, perfect mornings where we sat together, passing the syrup bottle back and forth, laughing, and realising that sometimes the best memories are made over something as simple as breakfast. These waffles became our little fall ritual, and I hope they can bring that same joy to your table too.
What to Serve with Pumpkin Spice Waffles
These waffles are a meal on their own, but if you’re planning a full fall breakfast or a festive brunch spread, here are some delicious pairings:
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Fresh fruit salad with pears, apples, or cranberries.
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Crispy bacon or sausage links for a sweet-and-savoury combo.
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A big pot of hot apple cider or pumpkin-spiced coffee.
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Yoghurt and granola on the side for a lighter touch.
They also make a great base for creative brunch ideas—like layering them with whipped cream and berries for a playful waffle parfait.
How to Store and Reheat
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Room Temperature: Best enjoyed fresh, but leftovers keep for 1 day wrapped tightly.
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Freeze cooled waffles in a zip-top bag (separating layers with parchment) for up to 2 months.
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Reheat: Pop in a toaster or oven until warm and crisp—skip the microwave if you want to keep that golden crunch.
FAQs About Pumpkin Spice Waffles
Can I use fresh pumpkin instead of canned?
Yes, just be sure it’s smooth and not watery. Homemade pumpkin purée works beautifully.
What if I don’t have buttermilk?
Mix 1 ¼ cups of milk with 1 tablespoon of vinegar or lemon juice. Let it sit 5 minutes before using.
Can I make these waffles ahead of time?
Absolutely—cook, cool, and freeze them. Just toast before serving.
Can I turn these into pancakes instead?
Yes! The batter works for pancakes too—just adjust the cooking time to 2–3 minutes per side.
The Joy of Pumpkin Spice Waffles
At the end of the day, these Pumpkin Spice Waffles aren’t just breakfast—they’re a little slice of autumn comfort food you can whip up any time. They’re golden, fluffy, and packed with cozy spices that make every bite feel like a warm hug. Perfect for lazy weekends, holiday mornings, or even a weeknight “breakfast for dinner,” this recipe will have you coming back to it again and again.
So, grab your waffle iron, crack open that can of pumpkin, and let your kitchen smell like fall magic. Because honestly, who wouldn’t want autumn served on a plate?
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Pumpkin Spice Waffles
- Total Time: 30 minutes
- Yield: 6–8 waffles 1x
- Diet: Vegetarian
Description
Pumpkin Spice Waffles are fluffy, golden, and warmly spiced with pumpkin puree and cozy fall flavors. Perfect for a crisp autumn morning, these waffles come together in just 30 minutes and make your kitchen smell like comfort. Serve them with maple syrup, whipped cream, or toasted pecans for a seasonal breakfast or festive brunch treat.
Ingredients
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220 g (1 ¾ cups) all-purpose flour
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25 g (2 teaspoons) brown sugar
-
6 g (1 ½ teaspoons) baking powder
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5 g (1 teaspoon) baking soda
-
3 g (1 teaspoon) pumpkin pie spice
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6 g (1 teaspoon) kosher salt
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300 ml (1 ¼ cups) buttermilk
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240 g (1 cup) canned pumpkin puree
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2 large eggs
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60 g (¼ cup) unsalted butter, melted
Instructions
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Preheat oven to 200°F (95°C) to keep waffles warm. Heat waffle iron to medium-high and lightly grease.
-
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
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In another bowl, whisk buttermilk, pumpkin puree, eggs, and melted butter until smooth.
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Gently fold wet ingredients into the dry, stirring until just combined (a few lumps are fine).
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Pour about ½ cup of batter into the waffle iron. Cook 4–5 minutes until golden brown.
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Keep finished waffles warm in the oven on a wire rack while cooking the rest.
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Serve hot with maple syrup, whipped cream, or toasted pecans.
Notes
Avoid overmixing the batter for light, fluffy waffles.
Keep waffles warm in the oven on a wire rack (not stacked) to prevent sogginess.
Adjust spice level with extra cinnamon or nutmeg if desired.
Top with maple syrup, cream cheese drizzle, candied pecans, or vanilla ice cream for a dessert twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American