Pumpkin Waffles are a celebration of the warm and cozy flavors of fall that will have everyone jumping out of bed! The waffles are beautifully crisp on the outside and fluffy on the inside thanks to my secret, pantry-friendly ingredients (no soggy waffles here!), and brimming with pockets of melty chocolate chips. This recipe is easy, freezer friendly, and the best way to use up that pesky leftover can of pumpkin!
Watch How to Make Pumpkin WAffles
Pumpkin Waffles FAQs
I don’t recommend making waffle batter ahead of time or the waffles won’t rise as well but you can make pumpkin waffles ahead of time to freeze and reheat later.
You can keep waffles warm until they are all made by preheating your oven to 200 degrees F. Place waffles directly on the oven baking rack or place on a baking/cooling rack placed inside a baking pan. The cooling rack elevates the waffles and allows air to circulate on all sides so they don’t become soggy.
To make crispy pumpkin waffles, start with a thick batter. Both cornstarch and buttermilk used in this recipe are thickening agents. Next, cook the waffles in a pre-heat waffle iron. The longer you cook the waffles, the crispier they will be.
Tools Used in This Recipe
Pumpkin Waffles Recipe
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- 3 large eggs, separated
- 1 2/3 cups buttermilk (see Notes for DIY)
- 1 cup pumpkin puree (NOT 1 can)
- 5 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips
- Combine: Pour the dry ingredients and the chocolate chips into the wet ingredients and combine using a rubber spatula until just a few flour streaks remain.
- Add egg whites: Fold the beaten egg whites gently into the pumpkin batter, DO NOT over-mix. The batter will be a little lumpy.
- Rest and preheat: Let rest for 15 to 30 minutes. Meanwhile, Preheat waffle maker on medium-high heat. Preheat oven to 200°F to keep the waffles warm and crispy as they come out of the oven (they will soften if left at room temperature).
- Cook waffles: Spray waffle iron with cooking spray. Working in batches, pour waffle batter into waffle iron and spread to the corners. Cover and cook waffles according to waffle maker instructions, about 5-6 minutes until crisp (the longer you cook the waffles, the crispier they will be).
- Keep warm: Transfer cooked waffles to a baking rack placed in a baking sheet in a single layer (don’t stack!). Transfer to the oven as you cook the remaining waffles. Repeat to cook the remaining batter.
- Serve: Serve with maple syrup. whipped cream and pecans or butter, pumpkin butter, apple butter, almond butter, honey butter or cinnamon butter.
- DIY Buttermilk: Add 1 tablespoon + 2 teaspoons vinegar or lemon juice to a liquid measuring glass. Add enough half and half or milk (not nonfat) to equal 1 2/3 cups. Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle.
- Storage: Store pumpkin waffles in the fridge for up to 3 days or freeze for up to 3 months. Allow them to cool completely before placing in an airtight container with parchment between each waffle. Reheat pumpkin waffles in the toaster oven for a few minutes, until heated through.
- To freeze: Place cooled waffles on a baking sheet in a single layer. Freeze until solid, about one hour. Once frozen, add waffles to a freezer bag or airtight container, with a parchment paper in between each waffle. Freeze waffles for up to 3 months. Reheat from frozen.
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