Pumpkin Waffles

Spice up your fall weekends with these easy pumpkin waffles! They're crisp on the edges, tender in the middle, and filled with delicious pumpkin flavor.

pumpkin waffle recipe

Lately, making these pumpkin waffles has become my favorite Saturday morning activity. I love to stand over the warm waffle iron as they cook, letting the scent of pumpkin, vanilla, and warm spices waft over me. Needless to say, by the time the pumpkin waffles are done, I’m more than ready to eat. I devour one right away, while it’s still nice and hot. Then, I let the others cool and stash them in an airtight bag in the freezer. They reheat perfectly, so in the fall, I try to keep a supply of frozen pumpkin waffles on hand for whenever a weekday waffle craving strikes.

These pumpkin waffles are moist and tender, light and fluffy, and packed with spiced pumpkin flavor. I haven’t been able to get enough of them this fall. I think you’ll love them too!

Pumpkin Waffle recipe batter

Pumpkin Waffle Recipe Ingredients

This pumpkin waffle recipe calls for these simple ingredients:

  • Pumpkin, of course! It makes these waffles moist and tender and fills them with pumpkin flavor.
  • Almond milk and apple cider vinegar – My DIY vegan buttermilk replacement. They give these pumpkin waffles an amazing light and fluffy texture.
  • Spelt flour – If you don’t keep spelt flour on hand, feel free to swap in a 50/50 blend of white and whole wheat flour.
  • Baking powder – It helps them puff up as they cook.
  • Flaxseed meal – It thickens the batter and adds fiber and healthy fats.
  • Cinnamon and nutmeg – What’s a pumpkin recipe without warm spices? I love the combination of cinnamon and nutmeg here, but you could easily substitute a store bought or homemade pumpkin pie spice blend.
  • Coconut oil – For richness.
  • Maple syrup – We’ll mix some into the batter and then (of course!) serve the waffles with more on top.
  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make all the flavors pop!

Combine the almond milk and vinegar in a medium bowl, and set them aside while you whisk together the dry ingredients. Add the remaining wet ingredients to the bowl with the almond milk mixture, and whisk to combine. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.

Then, cook the waffles according to your waffle iron’s instructions. Serve hot, and enjoy!

Find the complete recipe with measurements below.

Pumpkin Waffles Serving Suggestions

Enjoy the pumpkin waffles hot off the waffle iron. Serve them simply, with a big drizzle of maple syrup, or pile them with your favorite seasonal toppings. Slather on almond or peanut butter, or top them with a dollop of Greek yogurt or coconut cream. Toasted chopped pecans, chocolate chips, or the stewed apples from this apple crumble recipe would also be delicious.

These pumpkin waffles make a filling breakfast on their own, but if I’m craving a larger brunch, I often pair them with something savory. They’re wonderful alongside sunny-side-up eggs, a breakfast casserole, or a veggie frittata. Don’t forget the mimosas to drink!

Pumpkin waffles in a waffle iron

More Favorite Pumpkin Recipes

If you love these pumpkin waffles, try one of these yummy pumpkin recipes next:

And for more delicious brunch recipes, check out this post!

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Pumpkin Waffles

rate this recipe:
4.95 from 20 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 4
This pumpkin waffle recipe is our favorite fall breakfast! If you have any leftovers, store them in the freezer for quick breakfasts throughout the week.


  • cups almond milk, at room temperature
  • tablespoons apple cider vinegar
  • 2 cups loose-packed spelt flour, or white/wheat mix
  • teaspoons baking powder
  • 2 tablespoons ground flaxseed meal
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  • ¼ cup melted coconut oil
  • 2 tablespoons maple syrup, plus more for serving
  • 1 teaspoon pure vanilla extract


  • Preheat a waffle iron.
  • In a medium, mix the almond milk and the apple cider vinegar. Set aside.
  • In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
  • To the medium bowl, add the pumpkin puree, coconut oil, maple syrup and vanilla and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
  • Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (I cook mine for about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).


I have this waffle maker which I love because it's small and easy to store. It flips from side to side which helps cook your waffle evenly.



4.95 from 20 votes (3 ratings without comment)

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Rate this recipe (after making it)

  1. Kayla

    5 stars
    I don’t normally leave comments, but this was a fantastic recipe! It had a wonderful flavor and texture. My family absolutely loved it!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kayla, I’m so glad the waffles were a hit!

  2. Pinky

    Hi is there any other option to make without the waffle maker

    • Phoebe Moore (L&L Recipe Developer)

      Hi Pinky, you need a waffle maker for this recipe, but you might enjoy our pumpkin pancakes instead.

  3. Lilia

    4 stars
    This recipe requires way much more liquid than 1.5 cups of milk. I use the same waffle maker and, with all the extra liquid added, I got only 2.5 waffles.

  4. Haley

    5 stars
    These were excellent! Adding to our regular rotation. My family of six all loved them. Thanks for sharing!
    I did have a bit of issue with them sticking to my belgian waffle maker and wanting to pull apart, but I’d still make them again. And next time I’ll have to triple, because doubled wasnt enough.

  5. Gary

    5 stars
    I made the Pumpkin Waffles this morning.
    A tad difficult to cook, as my waffle maker is an upright, so I laid it on it’s side.

    So very tasty, and quite filling.

  6. Christen Mestre

    5 stars
    Just combined the spices and pumpkin puree from this recipe with your Vegan Waffles (Fluffy and Crispy) recipe and it was delicious! I did omit the flax seeds as I was out of them. Curious since you authored both recipes what the flax seeds do for this recipe? Is it to counteract the additional moisture from the pumpkin?

    • Christen Mestre

      5 stars
      Oops sorry, for some reason I thought they were both your recipes. Same question though, what do you feel the flax seeds do?

  7. Krissi

    5 stars
    This is my favorite waffle recipe!

  8. Mel

    5 stars
    Delicious! It made 5 medium sized waffles that were perfect for fall with subtle pumpkin and cinnamon flavors. We topped it with Trader Joe’s pumpkin butter, chocolate chips, and maple syrup.

  9. Emi Gutgold

    5 stars
    Made these twice and they are INCREDIBLE. So fluffy, perfectly sweet (without being overpowering) and crispy! 10/10.

    • Jeanine Donofrio

      Yay, so glad they turned out so well! Thanks for the awesome feedback!

  10. Leigh Rivlin

    5 stars
    Made these this morning – wow! Thank you!

  11. Tapiola

    5 stars
    Yummy! Great flavor topped with Miyoko’s butter & maple syrup. Like others I found I needed more almond milk to thin the batter out to a consistency that would spread in the waffle iron.

  12. Michelle L

    So yum! Wondering if this recipe can be doubled? Thanks.

  13. Lenore

    5 stars
    See above comments

  14. Lenore

    These are healthy and delicious! The batter looked a little thick, but i decided to try it before adding any more liquid. The waffles were perfect. Thank you for this recipe.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.