These Pumpkin Waffles are crispy on the outside, soft and fluffy on the inside, and perfect for fall! You can easily make a double batch for a big family or a holiday brunch! Leftovers are delicious reheated, and they're freezer-friendly!
Recipe by Veronika Sykorova on September 15, 2025
Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Rating
5 stars ( reviews)
Keywords
pumpkin waffles, pumpkin spice waffles
Ingredients
1 ½ cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
2 tsp pumpkin pie spice
½ tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
2 large eggs
2 tbsp maple syrup
3 tbsp melted unsalted butter
1 tsp vanilla extract
½ tsp fine sea salt
½ cup pumpkin puree (not pumpkin pie filling)
1 ½ cup buttermilk
Avocado oil as needed for cooking
Categories
Breakfast
Cuisine
American
Steps
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and baking soda. Set aside.
In a large bowl, whisk together eggs, maple syrup, melted butter, vanilla extract, and fine sea salt.
Add pumpkin puree and buttermilk and whisk again until well mixed.
Add the dry ingredients in two batches and whisk until just combined. Don’t overmix.
Heat up your waffle maker, brush the plates with avocado oil, and add batter to make waffles. I avoid filling them all the way to the corners because they expand as they cook.
Cook the waffles for 4-5 minutes on medium or according to package instructions.
Transfer the waffles to a wire rack or a plate and repeat with the rest of the batter.
Serve with maple syrup, yogurt, fruit, or your favorite toppings and enjoy!
Nutitrion
Serving Size: 2-3 waffles
Calories: 410 calories
Carbohydrates: 61 g
Protein: 9.6 g
Fat: 14.3 g
Saturated Fat: 8 g
Trans Fat: 0 g
Cholesterol: 126 mg
Sodium: 586.7 mg
Sugar: 11.8 g
Reviews
Veronika Sykorova on 2026-01-25 (5 stars): Buttermilk is really what makes these extra light and fluffy and you'd never tell they're gluten-free! I always freeze some of them and they're always delicious reheated.
