An easy way to get your pumpkin waffle fix, this Pumpkin Waffle Recipe has a base of store bought pancake mix…these are just delicious with maple syrup.
Why You’ll Love This Recipe
Who doesn’t love a good waffle? And if you’ve never had a pumpkin flavored waffle before, it’s time to change that, you may never want regular waffles again! This easy pumpkin waffles recipe is one of those delicious recipes you’ll want to hang on to.
Here’s a few good reasons to cook up some homemade waffles!
- Hello, store-bought pancake and waffle mix, my old friend. 🙂
- There’s plenty of other good stuff in these..melted butter, warm spices, vanilla.
- A fun recipe to make when you feel like pulling out the ol’ waffle iron. This recipe is good for Belgian waffles too.
- There’s big, pumpkin-y flavor in these waffles, and they’re scrumptious served hot with butter and pure maple syrup.
Ingredients You’ll Need
For the full recipe and list of ingredients for these pumpkin spice waffles, please scroll down to the recipe card below.
- Pancake and Baking Mix: I like to use Bisquick for this recipe, which is easy to find in grocery stores and makes a nice, fluffy waffle.
- Pumpkin Puree: Not the pie mix, use real pumpkin puree.
- Milk: Regular or any plant-based variety.
- Pumpkin Pie Spice: Is preferred, but ground cinnamon will give you lots of flavor too.
- Sugar: Just a tiny amount of regular or brown sugar to the dry ingredients.
- Vanilla: Pure vanilla extract for big flavor and sweetness.
- Egg: To hold everything together.
- Melted Butter: For those crispy waffle edges.
Step-By Step Instructions
- Start by whisking the pancake and baking mix together with the pumpkin pie spice (or cinnamon).
- Add in the wet ingredients – butter, egg, milk, pumpkin, vanilla and egg. Mix together. It will be lumpy, that’s okay.
- Spray the inside of your waffle maker with a little non-stick baking spray, then pour batter in and cook the waffles til crispy-edged (about 5-7 minutes, depending on your waffle maker).
4. Keep the waffles warm if needed on a cooling rack. Place the rack on a large baking sheet in a 200 degree oven, or serve them right as they come out of the waffle maker.
This recipe makes about twelve 4″ waffles.
Tips for Success
- These waffles are wonderful just as they are with butter and warmed pure maple syrup or other favorite toppings.
- Wrap them well in parchment paper and place in freezer-safe bags and freeze for up to 60 days. Reheat in a toaster oven or regular toaster for a minute or two and they’re ready to eat.
- These are great the very next day...just refrigerate overnight and pop in the toaster for a minute or two and enjoy.
- I use the highest setting on my Cusinart waffle maker, these cook for about 7 minutes for crispy edged, lightly browned waffles.
- Keep the pumpkin waffles warm in a 200 degree oven on a wire rack that sitting on a baking sheet if you’re making a batch to serve all at once.
- I love these pumpkin waffles with store-bought candied pecans, or you can make your own candied nuts like in this recipe.
- Add nut butters like cashew or almond butter to the top of the waffles for more substance, add berries too, if you’d like.
- Warmed Maple Syrup & butter is a classic combo too. Make a veggie-packed egg dish to go with it, some crispy bacon and hot coffee.
- Try it as a dessert waffle with vanilla bean ice cream or whipped cream with warmed salted caramel sauce.
Frequently Asked Questions
Sure can. Wrap them well in parchment paper and freezer safe bags or an airtight container for up to 60 days. Defrost in the refrigerator and re-heat in a toaster oven or toaster for a couple of minutes until crisp.
In a pinch, if you don’t have any, sure. Pumpkin pie spice does make these waffles taste incredible, so try to use it if you can.
I’d suggest a little bit of spray. This is my favorite way to do it, it’s insurance that the waffles will come out perfectly.
More Recipes to Try
- Waffles with Apples: Another great waffle recipe to try.
- Pumpkin Spice Milkshake: A delightful, seasonal shake.
- Dairy-free Pumpkin Soup: Creamy and delicious, dairy optional!
- Fall Favorite Desserts: A great collection of favorite fall desserts.
- Cornmeal Pancakes with Strawberry Jam: Incredibly delicious!
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Pumpkin Waffle Recipe with Pancake Mix
- 2¼ Cups Pancake and Baking Mix Such as Bisquick
- 1 teaspoon Sugar Brown sugar is okay too
- 1 teaspoon Pumpkin Pie Spice
- 1 cup Milk Non-dairy okay
- 2 tablespoons Melted Butter
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla Extract
- 1 large Egg
- Pecans for serving (optional)
- Maple Syrup & butter for serving
- Heat your waffle maker and have baking spray handy. You'll spray the waffle maker with a little non-stick baking spray just before adding the batter.
- In a large bowl, whisk together the pancake mix with the pumpkin pie spice. Add the milk, melted butter, pumpkin puree, vanilla extract and egg to the bowl and mix together with a large spoon, just until everything is incorporated. Don't over-mix the batter. Let the batter sit for 5-10 minutes after mixing.
- Spray the waffle maker with baking spray and cook the waffles according to your manufacturer directions.
- I use the highest setting on my Cusinart waffle maker, and they cook for about 7 minutes for crispy edged, lightly browned waffles.
- These waffles can be re-heated in a toaster or toaster oven for minute or two.
- Serve these with candied or toasted pecans, butter and warmed up pure maple syrup.
- Keep waffles warm in a 200 degree oven on a wire rack that sitting on a baking sheet.
- This recipe makes about twelve 4″ waffles.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible