Easy Pumpkin Waffle Recipe made with golden wheat flour, canned pumpkin, maple syrup, and warm spices in about 30 minutes. These waffles capture classic fall flavors with a healthy, everyday twist and can be enjoyed year-round.
Updated post: new title and photos — the same favorite waffle recipe.
Pumpkin spice season is a favorite for many, but these pumpkin waffles are easy to make any time. With pantry-friendly ingredients and a quick prep time, they’re a cozy, nutritious breakfast option that reheats well for busy mornings.
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Why You’ll Love This Recipe
- Simple, wholesome ingredients. Made with whole grain golden wheat flour, pumpkin purée, pure maple syrup, warm spices, and olive oil. The combination provides fiber and satisfying flavor.
- Great for meal prep. These waffles freeze and reheat well, so doubling the batch saves time on busy mornings.
- Kid-approved. The balance of sweet and spice makes these a hit with kids and teens — many enjoy making the batter ahead and cooking fresh waffles when they need them.
Ingredient Notes
Below are key ingredient tips to help you make the best pumpkin waffles. For exact amounts, see the recipe card at the bottom.
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling. Both canned and fresh purée provide vitamin A, potassium, and fiber.
- Golden wheat flour: Also called white whole wheat flour. It offers whole-grain nutrition with a milder flavor and lighter texture than traditional whole wheat.
- Spices: Cinnamon, nutmeg, ginger, and cloves add warm, seasonal flavor.
- Olive oil: Extra virgin olive oil works well; neutral oils, melted coconut oil, or melted butter may be substituted. Add it at the end to help prevent sticking.
- Maple syrup: Use pure maple syrup for best flavor. Brown sugar or coconut sugar can be substituted if needed.
Step-by-Step Instructions
Here’s a concise overview of the method. See the recipe card below for the full ingredient list and detailed steps.
- Whisk pumpkin, egg, maple syrup, and milk in a large bowl. Add the dry ingredients and stir gently until just combined — a few lumps are fine. Stir in the oil at the end.
- Pour batter into a preheated waffle iron.
- Cook according to your waffle iron’s instructions until golden and cooked through.
- Remove carefully and serve warm with your favorite toppings.
Dietitian Tip
Adding pumpkin purée to waffles or pancakes is an easy way to include a vegetable at breakfast while boosting fiber and nutrients.
Favorite Toppings for Pumpkin Waffles
- Peanut butter
- Almond butter
- Sunflower seed butter
- Pure maple syrup
- A dollop of yogurt
- Whipped cream
- Sliced bananas
- Sliced pear
- Toasted walnuts or pecans
- Hemp hearts or seeds
- Chocolate chips for a sweet touch
Helpful Tips
- Avoid overmixing the batter to keep waffles tender.
- Use canned pumpkin purée — not pumpkin pie filling.
- If you don’t have golden wheat flour, all-purpose flour works as a substitute.
- These waffles are slightly denser than Belgian-style waffles but still delicious.
- If you’re short on spices, substitute pumpkin pie spice or adjust cinnamon to taste.
- Add the oil right before cooking to prevent sticking.
- Follow your waffle iron manufacturer’s directions for preheating and greasing to avoid issues with cooking.
Questions You May Have
Serve with a glass of milk or water, fresh fruit, yogurt, or a side of bacon or breakfast sausage. Apple cider or a warm beverage pairs nicely as well.
Yes — let waffles cool completely, then store in a freezer-safe bag or airtight container for up to 3 months. Place parchment between waffles to separate them for easy reheating.
To keep waffles crisp, reheat in an air fryer, toaster oven, or conventional oven rather than the microwave.
Yes. For pancakes, mix the oil with the wet ingredients, then pour about 1/4 cup batter per pancake on a hot, greased skillet and cook about 2 minutes per side.
Related Recipes
- Easy Pumpkin Bread (dairy-free)
- Pumpkin Overnight Oats
- Easy Pumpkin Pancakes with Pancake Mix
- Pumpkin Banana Bread Muffins
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Did you make this pumpkin waffle recipe and enjoy it? Please leave a comment and rating to share your feedback — a 5-star rating is the best compliment!
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📖 Recipe
Easy Pumpkin Waffle Recipe
Kristi
Pin Recipe
Equipment
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Waffle Iron
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1 Mixing bowl
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Measuring cups and spoons
Ingredients
- ½ cup canned pumpkin (pumpkin purée)
- 1 cup milk (any kind)
- 1 egg
- 2 tablespoon maple syrup (pure)
- 1 ¼ cup white whole wheat (golden wheat) flour
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 2 teaspoon baking powder
- 2 tablespoon olive oil (extra virgin)
Instructions
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Whisk together the wet ingredients in a large bowl: pumpkin, milk, egg, and maple syrup.
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Add the dry ingredients (flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves) and stir gently until just combined. A few lumps are okay — don’t overmix.
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Stir in the olive oil just before cooking. Small swirls of oil in the batter are normal.
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Preheat and use a hot waffle iron. Cook according to the manufacturer’s instructions until waffles are cooked through and golden.
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Serve and enjoy!
Notes
- The batter should still have some lumps after mixing.
- Cooking time depends on your waffle iron and its heat setting.
- Use canned pumpkin purée, not pumpkin pie filling.
- Add the oil at the end, just before pouring batter into the iron.
- Follow your waffle iron’s instructions for preheating and greasing to avoid sticking or uneven cooking.