Delicious Recipe: Pumpkin Waffles

Delve into the autumn season with our updated Pumpkin Waffles recipe, a delightful twist on a classic breakfast. This recipe, last updated on 9th of September, 2025, offers a wealth of information, including explanations and substitutes for key ingredients, make-ahead and storage instructions, serving suggestions, answers to frequently asked questions, and Pro Chef Tips.

To begin, gather your dry ingredients: flour, cornstarch (or potato starch or tapioca starch), sugar, baking powder, ground cinnamon and allspice (or ground ginger, pumpkin pie spice blend, or mixed spice), and a pinch of salt. Mix these separately.

Next, move on to the wet ingredients. In a large bowl, combine egg yolk, milk, pumpkin puree, melted butter, oil, and vanilla extract. Whip the egg whites with the remaining sugar until medium peaks form, or substitute aquafaba (chickpea liquid) whipped to medium peaks for a vegan alternative.

Fold the whipped egg whites into the pumpkin mixture to keep it light and airy. Gently fold the dry ingredients into the wet mixture, leaving some lumps intact.

Preheat your waffle maker to medium heat. Pour the batter into the preheated waffle maker and cook for 3-4 minutes, or until golden brown and slightly crispy.

Once cooked, the waffles can be stored for up to 3 days at room temperature in an airtight container, or frozen for up to 3 weeks. For serving, we suggest maple syrup, whipped cream, toasted nuts, warm caramel or chocolate sauce, fresh fruit, yogurt or cream cheese, or a tangy contrast to balance the sweet and spiced flavours.

For more waffle recipe options, consider The Perfect Buttermilk Waffles, Buttermilk Gingerbread Waffles, Churro Waffles with Chocolate Sauce, Whole Wheat Waffles, and Bacon & Cheddar Cornmeal Waffles.

Although we cannot confirm who first developed the idea for Pumpkin Waffles, we can assure you that this updated recipe is a must-try for any autumn breakfast lover. Enjoy!