A homemade Pumpkin Waffle recipe made with basic pantry ingredients, fall spices, and canned pumpkin. Top with cinnamon cream syrup for the best pumpkin waffles around.

Want more pumpkin recipes? Try these Pumpkin Cream Cheese Muffins, Pumpkin Snickerdoodles, Pumpkin French Toast, or Pumpkin Chocolate Chip Bread!

A stack of three Pumpkin Waffles on a plate topped with butter and homemade cinnamon syrup.

What we love about these Pumpkin Waffles:

  • The Fall Spices: A touch of nutmeg, cloves, and cinnamon gives these waffles that holiday aroma and taste we all love.
  • That Cinnamon Syrup: While you can definitely serve pumpkin waffles with your favorite pancake syrup, our 5 minute cinnamon syrup puts these waffles over the top!
  • Freezer Friendly: Make a big batch and store them in the freezer to enjoy all season long.

Ingredients:

  • Pantry Staples: Sugar, cornstarch, flour, baking powder, oil.
  • Spices: Nutmeg, cloves, cinnamon, and salt to add a sharpness and depth of flavor to the waffles.
  • Beaten Egg Whites – I love folding stiff egg whites into waffle batter. Just like in my Belgian Waffle recipe, it gives them a light and fluffy texture that you can’t get any other way.
  • Pumpkin: Canned pumpkin puree or homemade pumpkin puree
  • Milk: Any kind will work.

How to Make Pumpkin Waffles:

Combine Dry Ingredients: Whisk brown sugar and cornstarch to break apart the cornstarch then add the remaining dry ingredients and stir.

A white mixing bowl with brown sugar, cornstarch, flour, baking powder, salt, cinnamon, cloves, and nutmeg for pumpkin waffles.

Mix Wet Ingredients: Separate the eggs then add the pumpkin and milk to the egg yolks; whisk to blend well. Add oil then whisk to blend and set aside. Add the pumpkin mixture to the dry ingredients and mix them together until just combined.

An easy pumpkin waffle batter in a brown bowl with a whisk next to it.

Fold in Egg Whites: Whip the egg whites until stiff peaks form. Gently fold in the egg whites until blended.

Whipped egg whites being folded into a batter to make fluffy pumpkin waffles.

Cook: Pour the batter on the heated waffle iron and cook to perfection!

The best pumpkin waffles being cooked on a waffle iron until golden brown.

Make Cinnamon Syrup: Combine sugar, corn syrup, and water. Bring it to a boil over medium heat and cook, stirring often, until thickened, about 2 minutes. Remove from the heat then stir in the evaporated milk, vanilla, and cinnamon.

A homemade cinnamon syrup in a saucepan with cinnamon dumped on top.

Serve pumpkin spice waffles with our amazing cinnamon cream syrup or buttermilk syrup and a side of fruit.

A close up image of three pumpkin spice waffles stacked on top of each other with a ball of butter and a drizzle of cinnamon syrup on top.

Storing and Freezing Pumpkin Waffles:

To Store: Keep leftover easy pumpkin waffles in the refrigerator for 2-3 days. Reheat by popping them in the toaster.

To Freeze: Allow the waffles to cool completely and then freeze for up to 3 months in a freezer safe ziplock bag or container. Reheat them in the toaster.

Some of my other favorite breakfast recipes include:

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Recipe

A stack of three Pumpkin Waffles on a plate topped with butter and homemade cinnamon syrup.
Prep 15 minutes
Cook 5 minutes
Total 20 minutes
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Equipment

Ingredients
 
 

Pumpkin Waffles:

Cinnamon Cream Syrup:

Instructions
 

  • Pre-heat waffle iron.
  • Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add flour, baking powder, salt, cinnamon, ground cloves, and ground nutmeg and stir to combine.
  • Separate the egg yolks and whites into two separate bowls. Add the pumpkin and milk to the egg yolks; whisk to blend well. Add the oil; whisk to blend and set aside.
  • Whip the egg whites with a hand mixer on high until stiff peaks form, 1-1 ½ minutes. Set aside.
  • Add the pumpkin mixture to the dry ingredients and mix them together until just combined. Gently fold in the egg whites until blended. Pour batter into greased waffle iron and cook until crisp.

Cinnamon Syrup:

  • In a small saucepan, combine the sugar, corn syrup, and water. Bring it to a boil over medium heat and cook, stirring often, until thickened, about 2 minutes. Remove from the heat, and stir in the evaporated milk, vanilla, and cinnamon.

Notes

To Store:  Store leftover waffles in the refrigerator for 2-3 days. To reheat, pop them in the toaster.
To Freeze: Allow waffles to cool completely and store in a freezer safe ziplock bag or container for up to 3 months. Reheat in the toaster.

Nutrition

Calories: 783kcalCarbohydrates: 145gProtein: 13gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 106mgSodium: 579mgPotassium: 438mgFiber: 3gSugar: 105gVitamin A: 9904IUVitamin C: 3mgCalcium: 327mgIron: 3mg

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I originally shared this recipe September 2019. Updated September 2023.

Recipe adapted from Bake-off Flunkie.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    These waffles were just what my 12 year old daughter and I needed! I was attracted to the pumpkin aspect for adding a nutritious boost and the fluffy egg whites for a delicate texture to the waffle. Bonus that my daughter could get experience with a novel “folding” technique. You nailed this one!

  2. 5 stars
    The best waffle recipe I’ve tried. I was very happy with the texture of the waffles. Even the leftovers were the same texture the next day.

  3. Could you recheck your nutritional listings….sugar, carbs, annd calories seem over the top. Thanks!

    1. The numbers are correct because they account for a person using 1/4 of the syrup (recipe listed) This recipe makes more syrup than you would use for the waffles. I used an online calculator at Verywellfit and got these figures for one serving of the waffles. The recipe makes 4 servings. 411 calories, 54.1 carbs, 13.9 sugar. Hope that helps!

  4. 5 stars
    This was my first time making waffles without premixed waffle batter, but they turned out great! They were a huge hit with the family, too! One kiddo said he preferred regular waffles, but when I made them a second time – by request from the rest of the family – he ate three of them, and totally loved them! In fact, that second time I made them, I made a double batch, and put the leftovers in the freezer. The syrup compliments the flavor of the waffles very well, and overall this was a delicious variation on a breakfast classic! Highly recommended!

  5. This recipe for waffles is excellent and even more over the top yummy is the cinnamon syrup. So glad I made syrup from scratch for the first time.