Pumpkin Waffles are easy to make and surprisingly quick. Get the health benefits of pumpkin in this filling breakfast. All four of my children gave them two thumbs up for both freshly made and reheated in the toaster.

Waffles aren’t very difficult to make.

Unlike pancakes, which need babysitting, waffle makers have this marvelous little ‘hey, it’s ready’ light.

This recipe makes four large Belgian waffles. With plenty of spices and a whole cup of pumpkin, this is the perfect breakfast for cool mornings around Halloween and Thanksgiving, or later in the year (using your frozen puree) when you need to get outdoors and shovel snow.

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The best part is that they freeze well. You’ll probably want to double or triple the batch, and when you freeze them, just make sure they’re completely flat. Put wax or parchment paper between them when you stack.

Reheat in the toaster for an effortless morning. They taste great with butter and syrup or … to be really honest, my children just toasted them and ate them plain. They have plenty of flavour.

And hey, as a note on ingredients – I used whole wheat flour. You can use whole wheat or all-purpose, as you prefer.

Let’s make Pumpkin Waffles!

Mix the dry ingredients.

Pumpkin puree is so pretty. Of course you don’t have to limit yourself to pumpkin. I’m pretty sure that this is actually butternut squash.

Label your freezer bags, folks. Frozen squash all looks the same!

Mix the wet ingredients, including squash, and add them to the dry.

Mix everything quickly but thoroughly.

This means that you shouldn’t be beating it to death – it’s not yeast bread – but you don’t want any clumps of flour at the bottom of the bowl, either.

And now it’s simply a matter of cooking them in your waffle maker according to the directions.

These got two thumbs up from all of the children except Rina.

“Can’t thumb up. I’m holding my fork with that hand.”

So here’s a tip for you, just in case I’m not the only one who didn’t know this.

If your waffles end up petering out around the edges and looking NOTHING like the crisp, clean edges that you expect to see … overfill the waffle iron.

You’ll lose some around the edges as it seeps out, and when the waffle is cooked, just trim that off.

If you’re cooking them for hungry children, appearance probably matters less than getting them done and on the plate, but if you’re making them for someone you want to impress … overfill and trim.

I LOVE to cook from scratch, and I love showing people how easy it is. My cookbook is packed with nearly 1000 from scratch tried and true recipes.

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Quick Pumpkin Waffles

  • Author: Marie Beausoleil


2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
3 eggs
1 1/3 cup milk
3 tablespoons oil
1 cup pumpkin purée


Preheat waffle iron.

Combine the dry ingredients.

In another bowl, combine the wet ingredients.

Mix the two.

Cook according to directions on your waffle iron.


These freeze very well – you have to keep them flat and you should put wax or parchment paper between them to prevent sticking. Reheat in the toaster.

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Just Plain Living
Pumpkin Waffles are easy to make and surprisingly quick. Get the health benefits of pumpkin in this filling breakfast.
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