Pumpkin Waffles
These brown butter pumpkin waffles are crisp on the outside, tender inside. Top with maple syrup and pecans for the ultimate fall breakfast! Get the recipe.
Table of contents
My family has a weekly waffle tradition, and come fall, these pumpkin waffles always steal the show. The brown butter adds a nutty richness you just don't get from regular melted butter, and the warm spice blend, cinnamon, ginger, nutmeg, cloves, fills the kitchen with the coziest aroma. I love that they’re crisp on the outside and tender inside, and they freeze beautifully for busy mornings.
Why You’ll Love This Pumpkin Waffles
- Brown butter gives them a deep, nutty flavor that plain butter can’t match.
- The batter comes together quickly with simple pantry staples.
- They freeze and reheat perfectly, so you can enjoy a special fall breakfast any day of the week.
Key Ingredients for Brown Butter Pumpkin Waffles
- Unsalted butter: Browning it is key, it takes 5-7 minutes and brings out a toasty flavor that makes these waffles unforgettable.
- Pumpkin puree: Use canned or homemade; just make sure it’s not pumpkin pie filling, which has added sugar and spices.
- Buttermilk: It adds tang and helps the waffles stay tender. No buttermilk? Stir 1 tablespoon lemon juice into 1¾ cups milk and let sit 5 minutes.
Kitchen Tools for Perfect Pumpkin Waffles
- A waffle iron (any type works; follow your manufacturer’s directions for amount and cooking time)
- A medium saucepan for browning the butter
- A large bowl for dry ingredients and a medium bowl for wet ingredients
Tips for Making the Best Crispy Pumpkin Waffles
Don’t overmix the batter, stir until just combined, even if a few lumps remain. Overmixing develops gluten and makes waffles tough. Also, let the browned butter cool slightly before whisking it into the wet ingredients so it doesn’t cook the eggs. For extra crispiness, let the waffles rest on a wire rack instead of stacking them, so steam can escape.
Tips for the Crispiest Pumpkin Waffles
For waffles that stay crispy even after sitting, spread the cooked waffles on a wire rack in a single layer instead of stacking them. If you’re making a big batch, keep them warm in a 200°F oven directly on the oven rack (not on a baking sheet) so air circulates. The brown sugar in the batter helps caramelize the surface, so don’t reduce it if you want that signature crunch.
Pumpkin Waffle Variations to Try
You can swap all-purpose flour for whole wheat or a gluten-free blend (1:1 ratio works well). For a sweeter waffle, fold in ½ cup chocolate chips or dried cranberries. If you prefer a stronger spice kick, add an extra ¼ teaspoon of ginger or a pinch of cardamom. To make them dairy-free, use a plant-based butter substitute and buttermilk made with almond milk and vinegar.
What to Serve with Pumpkin Waffles
I like to top these waffles with a generous dollop of whipped cream, a drizzle of pure maple syrup, and a handful of candied pecans for crunch. They also pair well with crispy bacon or breakfast sausage for a savory contrast. For a lighter meal, serve them alongside a fresh fruit salad or a simple side of yogurt.
How to Store Leftover Pumpkin Waffles
Let any leftover waffles cool completely on a wire rack, then store them in an airtight container in the refrigerator for up to 3 days. To keep them crisp, place a paper towel in the container to absorb excess moisture.
How to Freeze Pumpkin Waffles for Later
Freeze the waffles in a single layer on a baking sheet until solid, about 1 hour. Transfer them to a zip-top freezer bag, pressing out as much air as possible. They’ll keep for up to 3 months. To serve, pop them straight from the freezer into a toaster or oven, no need to thaw first.
Best Ways to Reheat Pumpkin Waffles
The toaster is my go-to for reheating: it brings back the crispness in just a couple of minutes. Alternatively, lay the waffles on a baking sheet in a 350°F oven for about 5 minutes, flipping once. Avoid the microwave unless you’re in a rush, it can make them soggy.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 8 servings
- Cuisine
- American
- Course
- Breakfast
Ingredients
Instructions
- Preheat waffle iron according to manufacturer’s directions.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, salt, ginger, nutmeg, and cloves. Set aside.
- In a medium bowl, whisk together the buttermilk, pumpkin, brown butter, eggs, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and stir with a spatula until just combined. The batter will be thick and slightly lumpy and that is ok. Don’t over mix.
- Scoop the recommended amount of waffle batter onto the hot waffle iron according to the manufacturer’s recommendations. Close and cook until the waffle is dark golden brown and crisp on both sides.
- Serve immediately with desired toppings or keep warm in a 200-degree F oven until ready to serve.
Nutrition (per serving, estimated)
- Calories
- 262 kcal13% DV
- Protein
- 7 g14% DV
- Fat
- 12 g15% DV
- Carbs
- 33 g12% DV
- Fiber
- 1 g4% DV
- Sugar
- 8 g
- Sodium
- 434 mg19% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
