Pumpkin Waffles

These Pumpkin Waffles are packed with spices and taste like fall for breakfast! If you have never made waffles before, they’re not hard at all.These pumpkin waffles are packed with spices and taste like fall for breakfast! the-girl-who-ate-everything.com

I love Daylight Savings in the fall. I’m not a morning person anyway, so it gives me an extra hour to get going and get my happy on for the rest of the day. I can’t tell you how many bus stop mishaps I’ve had.

I’ve showed up at my son’s bus stop with my workout shirt on backwards or inside out. Then there was the time I showed up with a partial face mask on I had put on the night before. Awesome.

Breakfasts consisting of more than just cereal at our house are rare. We’re usually rushing around getting dressed and my kids aren’t huge breakfast eaters anyway.

But Sunday, because of daylight savings time, we had a leisure morning before church with extra time to make a nice hot breakfast. And of course, they didn’t get the memo about DST and were up at their normal early time.

My friend Barb sent me this Pumpkin Waffle recipe – a fall recipe she can’t live without. They are soft and fluffy with the perfect amount of pumpkin and spice.
My kids helped me make these, of course adding some mini-chocolate chips to their waffles. They asked for seconds, thirds, until finally we ran out of waffles…a good sign. Barb said these remind her of Trader Joe’s pumpkin mix but only better. I agree.
These pumpkin waffles are packed with spices and taste like fall for breakfast! the-girl-who-ate-everything.com
Pumpkin Waffles
Prep Time
22 hrs
Cook Time
22 hrs
Author: Christy Denney
  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 tablespoon cinnamon
  • 1 tablespoon sugar
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 4 eggs separate yolks from the whites
  • 1 ½ cup milk
  • 1 cup pure canned pumpkin
  • ¾ cup 12 tablespoons butter, melted
  • 1 tablespoon vanilla
  • ½ cup butter
  • ½ cup buttermilk
  • 1 cup sugar
  • 1 teaspoon Karo syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  1. In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.
  2. Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter (or just beat them later with a hand mixer). Beat egg whites until they form peaks. Reserve for later.
  3. In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Add the dry mixture slowly until incorporated using a mixer.
  4. If you haven't already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions. Makes around 8 Belgian waffles.
  5. For the syrup:In a large saucepan bring the butter, buttermilk, sugar, and Karo syrup to a boil then remove from heat. Stir in baking soda and vanilla. Serve.
Recipe Notes

from my friend Barb Beck

 These pumpkin waffles are packed with spices and taste like fall for breakfast! the-girl-who-ate-everything.com

Speak Your Mind



  1. Just the site of these makes me want to go back to bed so I can wake up and start my day right! Can’t wait to try these!


  2. Looks great! I’ve only cooked waffles once, but were a little tough… These seem fluffy waffles, right?

  3. Yum, I love waffles


  4. These look amazing! Waffles are my favorite breakfast food, and with pumpkin?!?! YUM!

  5. Will the kids ever get the memo? I sure hope so. Our sunday morning felt like it lasted an entire day…at least I have something to make this coming Sunday! Look so good!

  6. I LOVE anything pumpkin and spice. Do you think you could make these ahead and freeze them to reheat later? I’ve got 11 for Xmas morning and can’t see me spending the time making waffles, but my daughter got me a waffle maker last year for Xmas and I know she’d be pleased to see that I’d used it!

    Thanks, Laurie

  7. @Laurie,
    I think these would freeze great. I know my friend Barb, who gave me the recipe, freezes them all the time so she can have them on hand when she wants.

  8. These kinda make me want to lick my computer… wow, I would pay for a huge plate of them right now. Your photos turned out perfect!!! Thanks for sharing. Jacquline from http://www.seeminglygreek.com

  9. My question is you don’t say what size of pumpkin in the can…and I’m assuming it’s the pumpking puree and not the pie filling kind?


  10. Those might be on our agenda this weekend. Yum!

  11. Yum! Perfect for fall and pretty much any weekend breakfast.

  12. I a, loving all of your pumpkin recipes. These look incredible.

  13. Sweet! Thanks for another great recipe!

  14. Yum! This recipe sounds delicious 🙂 I LOVE pumpkin!!

  15. We make an easy apple cider syrup that goes great with these also. You know it’s a hit when everyone is picking at the leftover waffles and syrup that is left.

  16. These are such a classic fall breakfast. They look so tasty!

  17. @odomamo,
    Yes, just use the pure canned pumpkin not the pumpkin pie filling mix.

  18. The waffles look perfect!

  19. Oh, these sound SO good! My kids prefer cereal for breakfast on school mornings, but Saturdays I always make something more – we will be trying these this weekend! We love all things pumpkin this time of year – my daughter’s birthday was Monday and she requested pumpkin pie instead of cake 😉 Thanks for all of the awesome recipes you share – we’ve loved all the ones we’ve tried so far!

  20. We don’t do daylight savings in AZ but I would definitely love these pancakes 🙂

  21. I need to have these immediately!

  22. This looks delish. I love pumpkin anything – just about. I don’t have a waffle maker. can you make pancakes with the same recipe?


  23. @Irene,
    Waffle batter tends to be thicker than pancake batter so I’m not sure if it will transfer. I’ve honestly only made waffles with it but I think it would work!

  24. Delicious waffles. My syrup was white, however, not dark like yours. Did you use the dark Karo syrup?

  25. @bonnieshee,
    No you are right. The ones pictured were my sons and he wanted regular syrup on them. Sorry for the confusion.

  26. I made these for my family this last fall and we loved them! I will be making these often! Thanks for the great recipe!

  27. It looks very delicious, my children will love it I am sure with that. I am not really good in cooking but when I saw your site and tried some of your recipes I was amaze and I’m having fun all the time.

  28. May you satisfy compose even more blog site entrances on this subject, its a request, since after reviewing your blog site I am highly thinking about knowing many more.

  29. I haven’t done any pumpkin waffles ever since, that is why I would like to try it and I think it is better that those ready-to-do mixture that you can buy in the store. Thanks

  30. Thank you “Girl Who Ate Everything” for the great recipe! I was searching for some new pumpkin recipes to try and found yours. I featured it, along with some other pumpkin recipes (http://mylifeasrobinswife.com/2012/11/11/the-perfect-parade-of-pumpkin-possibilities/) on my blog yesterday. I can’t wait to try it!

    Blessings! Diane from My Life as Robin’s Wife.

  31. Umm…3/4 cup of butter (6T) or 1 1/2 cup butter (12T)?

  32. I didn’t have enough eggs and I used peanut butter and a banana as an egg substitute!! Do not try these substitutes at home kiddos!! I ruined the batter and I am so upset about it! It is a yucky rainy morning and I thought this recipe would be a perfect start to spend a day inside! However, I will not be defeated and will make them again following the recipe haha!!

  33. These were so good! Perfect for our cold morning. My boys loved them.