Pumpkin Spice Waffles
Grab your waffle iron, these pumpkin spice waffles are a breakfast superstar – each golden square boasts a perfectly crispy exterior that gives way to the most incredibly fluffy center.
Loaded with real pumpkin and warming spices, they’re simple to whip up but taste like they came from your favorite brunch spot.
Variations & Substitutions
I’ve found these waffles are incredibly adaptable. For a gluten-free version, swap in 1½ cups brown rice flour, ⅔ cup tapioca starch, and ⅓ cup potato starch. Want to make them healthier? Try whole wheat flour or rolled oats.
For dairy-free options, unsweetened almond milk works great, and coconut oil can replace butter. You can adjust the sweetness by playing with maple syrup instead of brown sugar.
Tips & Tricks for Perfect Results
Don’t overmix the batter – those little lumps create fluffiness. Let the batter rest for 3-5 minutes before cooking.
The waffle iron needs to be properly preheated – you’ll know they’re done when the steam slows down and you can smell that amazing pumpkin aroma. I always spray the iron between each waffle for easy release.
Making the Recipe Stand Out
Try toasting pecans and warming them in maple syrup for a next-level topping. A dollop of vanilla yogurt adds tanginess that balances the sweetness perfectly. Fresh whipped cream and a sprinkle of extra pumpkin pie spice make them absolutely stunning.
Storage & Reheating
These waffles are perfect for batch cooking. I cool them completely on a wire rack, then stack them with parchment paper between each layer. They’ll keep in an airtight container in the fridge for 3-4 days.
For longer storage, pop them in the freezer for up to 3 months. When it’s time to reheat, I pop them in the toaster for the crispiest results – about 2-3 minutes does the trick.
Pumpkin Spice Waffles
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ¼ cup brown sugar
Wet Ingredients
- 1 cup pumpkin puree
- 1¼ cups buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your waffle iron to medium-high heat
- Whisk all dry ingredients in a large bowl until well combined
- In another bowl, beat eggs until frothy, then mix in remaining wet ingredients
- Pour wet ingredients into dry ingredients, stirring until just combined – small lumps are okay
- Pour about ½ cup batter into greased waffle iron
- Cook for 4-5 minutes until golden and crispy
