Pumpkin Waffles

These pumpkin spice waffles are one of our new favorite breakfasts for fall! They’re crispy on the outside, hot and fluffy on the inside, and full of pumpkin flavor. Once we had the recipe perfected, they were quickly added to our list of favorite pumpkin recipes because as soon as the first leaf falls, we can’t get enough of the orange stuff! Get ready to rotate between pumpkin donuts, these pumpkin waffles, and cheesy pumpkin pancakes for a deliciously festive fall season!

You’ll love how easy these waffles are to make and how delicious they taste straight out of the iron. All you need is a little butter and syrup, but we won’t say no to a dollop of pumpkin butter slathered on top, either! We recommend making more than you need and freezing the extras for a quick weekday breakfast that just needs to be popped back into the toaster!

How to Make Pumpkin Waffles

Ingredients

Process

1. In a mixing bowl, whisk together flour, sugar, baking powder, spices, and salt.
2. Add the remaining ingredients.

3. Stir together with a fork until a batter forms and the mixture is still lumpy, but no dry spots remain.
4. Set the waffle iron to the desired temperature. Once heated, lightly spray the top and bottom with nonstick cooking spray.

5. Pour ⅓ cup of the batter into the center of the waffle iron and press. Once desired doneness has been achieved, transfer the waffle to a baking sheet and repeat until all batter has been used, keeping the waffles in a single layer.

Storing Leftover Waffle Batter

If you’re not ready to use all of the batter and want to save it for another morning, you can! When storing waffle batter, keep in mind that the longer the batter sits, the more leavening power will be lost from the baking powder. We recommend storing any leftover waffle batter in the refrigerator in an air-tight container for up to two days.

For an easier pumpkin waffle breakfast, you can combine all of the dry ingredients for this recipe ahead of time and store it in an airtight container in the pantry until you’re ready to use it.

Storing and Reheating Leftover Waffles

Whether you’re making a double (or a triple!) batch of these waffles or end up having one or two left uneaten, they’re perfect for saving and eating another day.

You can store leftovers in the refrigerator for up to three days. Lay the waffles in a single layer on a pan or plate, cover, and refrigerate.

If you want to keep them for more than three days, store your leftovers in the freezer! Lay the waffles in a single layer on a sheet pan and freeze for 2-4 hours or until mostly frozen. Then, add the waffles to a freezer bag or an airtight freezer container and freeze for up to 3 months.

To reheat waffles, pop them in the toaster until warmed through. If reheating from frozen, you may need to warm it in the microwave for 20-30 seconds first so that the outside doesn’t get over-browned before the inside warms through.

Tips for Making the BEST Pumpkin Waffles

• Avoid overmixing the batter, or the waffles will be dense and tough. Mix only until the dry spots are gone. The batter will still be a bit lumpy.
• We love the mix of cinnamon, ginger, nutmeg, clove, and allspice to give these waffles a warm pumpkin spice flavor. If you’re short on time or don’t have all the spices needed, a second option would be to use a pre-mixed pumpkin pie spice mix.
• If you plan on making extras to freeze and reheat later, slightly undercooked the ones you want to freeze, just so the outside isn’t too dark. This way, you can brown them and warm them in the toaster without burning the outside of the waffles.

What to Serve with Our Waffles

For a complete fall breakfast, serve these pumpkin spice waffles with:

• Oven Baked Bacon
• Cloud Eggs
• Twice Baked Breakfast Potatoes
• Breakfast Scramble Stuffed Avocado
• Cheesy Skillet Hashbrowns and Eggs
• Spinach Quiche

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