The Best Fluffy Pumpkin Spice Waffles
Experience the magic of autumn with these unbelievably fluffy, wonderfully fragrant Pumpkin Spice Waffles. Quick and easy to make, they're perfect for a cozy weekend breakfast or a memorable family tradition, delivering pure breakfast bliss with every bite.
Equipment
- Oven
- Waffle Iron
- Large mixing bowl
- Medium-sized bowl
- Whisk
- Spatula
Ingredients
For the Pumpkin Spice Waffles
- 1 ¾ cups all-purpose flour
- 2 teaspoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 ¼ cups buttermilk If you don't have buttermilk, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill with regular milk to 1 ¼ cups; let sit 5 minutes.
- 1 cup canned pumpkin puree Ensure this is pure pumpkin, not pumpkin pie filling.
- 2 large eggs
- ¼ cup unsalted butter melted
Instructions
- Step 1: Preheat your oven to a low 200°F (95°C) to keep waffles warm. Preheat your waffle iron to medium-high heat and lightly grease or spray with non-stick cooking spray.
- Step 2: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and kosher salt until well combined.
- Step 3: In a separate, medium-sized bowl, whisk together the buttermilk, canned pumpkin puree, eggs, and melted butter until smooth.
- Step 4: Pour the wet mixture over the dry ingredients. Stir gently with a spatula until just combined, being careful not to overmix. A few lumps are okay.
- Step 5: Pour about ½ cup of batter onto the preheated waffle iron (adjust amount for your iron). Close the lid and cook for about 4-5 minutes, or until golden brown and crisp.
- Step 6: Transfer each cooked waffle to the warm oven to keep toasty. Serve warm with your favorite toppings.
Notes
Tips for Success: Avoid overmixing the batter; a few lumps are fine for fluffy waffles. Get to know your waffle iron's cooking time, as it can vary. Keep cooked waffles warm and crisp by transferring them to a preheated 200°F (95°C) oven or a wire rack as you finish the batch. Using room temperature eggs and buttermilk helps them incorporate smoothly. For quicker mornings, prepare and whisk your dry ingredients the night before.
Substitutions & Additions: For a dairy-free version, use dairy-free milk with a tablespoon of apple cider vinegar or lemon juice, and a plant-based butter alternative. If you don't have pumpkin pie spice, create your own blend with ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and a pinch of cloves. Feel free to add ½ cup of mix-ins like mini chocolate chips, chopped nuts, or dried cranberries. Beyond maple syrup, consider toppings like whipped cream, cinnamon sugar, caramel sauce, or vanilla ice cream.
Storage: Cooked waffles can be stored at room temperature for up to 2 hours. In the refrigerator, they'll last 2-3 days in an airtight container. For longer storage, freeze cooled waffles for 2-3 months: flash freeze on a baking sheet, then transfer to a freezer-safe bag, separating layers with parchment paper. Reheat directly from frozen in a toaster, toaster oven, or waffle iron.