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These light and fluffy Pumpkin Waffles are easy to make with simple ingredients. Enjoy them as a warm and cozy fall breakfast treat (or any time of the year).
Homemade Pumpkin Spice Waffles
I first shared this recipe back in 2021, and every fall, as the weather cools down, my inbox fills with sweet messages from parents who just can’t get enough of these pumpkin waffles. It’s so clear this has become a tried-and-true recipe, a cozy seasonal favorite that they make on repeat!
These waffles have just the right balance of warm spices and a subtle sweetness, so they’re perfect for both kids and adults. Not only do they taste amazing, they also give a boost of nutrition that keeps the whole family full, satisfied, and energized.
Here’s the best part – these aren’t just for breakfast. They freeze beautifully, making them an easy snack or school lunch option. Simply pop them into the toaster, and you’re good to go!
And if you’re as pumpkin-obsessed as we are, don’t stop with waffle! Try my other pumpkin-flavored favorites like pumpkin banana bread, 4-ingredient pumpkin cookies, pumpkin banana muffins, and healthy pumpkin oatmeal pancakes. Each one is simple, cozy, and perfect for meal prep or quick snacks throughout the week. And if you’ve still got some left, check out these ideas to use your leftover pumpkin puree!
For even more inspiration, I’ve put together a list of my go-to healthy toddler breakfast ideas that’ll keep your mornings stress-free and your little ones happy.
And when you’re ready to switch things up, give my cottage cheese waffles a try for a protein boost, or sweet potato waffles for natural sweetness, fluffy texture, and extra nutrients to start the day right.
Table of Contents
Ingredients
- Whole wheat flour – if you want a milder flavor, use white whole wheat flour. It’s still 100% whole grain.
- Rolled oats – adds great texture and heartiness to the waffles. It also thickens the batter so that you’ll end up with waffles that are soft on the inside and lightly crispy on the outside
- Pumpkin pie spice and cinnamon – Hello, fall flavors! Even though pumpkin spice contains cinnamon, I like to add extra cinnamon. More flavor, more warmth! You can use store-bought or use homemade (I share my favorite recipe in this healthy pumpkin cookies recipe)
- Milk – be sure to use whole milk. Our babies and kids NEED fat for optimal brain development. If there’s an allergy, here are my top two non-dairy alternatives.
- Pumpkin puree – be sure to use real pumpkin puree (the only ingredient is pumpkin), not pumpkin pie filling. The majority of time, I use canned because it’s so convenient and readily available, but you can certainly use homemade pumpkin puree.
- Eggs – use room temperature for lighter, fluffier waffles.
- Butter – use unsalted
- Real maple syrup – optional, if you desire sweeter waffles
Favorite Waffle maker
As I shared in the peanut butter waffles post, I love our Belgian waffle maker! Once I shared that recipe, SO many of you recommended that I check out this mini waffle maker. So here I am, a happy owner of one!
The only complaint I have is that it takes longer to make a full batch, but I do end up with the most adorably sized waffles so I guess it’s a price worth paying ;).
Belgian waffles or mini waffles, you can’t go wrong with either one!
Step-by-Step Instructions
Step 1: In a large mixing bowl, whisk together the dry ingredients.
Step 2: In a medium bowl, combine the wet ingredients.
Step 3: Combine the wet and dry ingredients and mix until just incorporated. Be careful not to over mix. Let the waffle batter sit for 5-10 minutes.
Step 4: Bake the waffles according to your waffle iron’s instructions, using about 1/4-1/2 cup of the batter depending on the size of your waffle maker.
Recipe Tips
- Combine the dry and wet ingredients really well separately to ensure that the waffles rise evenly.
- Do NOT over mix the batter or you’ll end up with tough rather than light and fluffy waffles.
- Let batter sit for 10 minutes or so to make sure the flour and oats soak up the liquid making the batter thicken. This will also allow the gluten to expand a little, resulting in a more tender texture.
- Be sure to preheat your waffle maker. If you don’t, the exterior won’t crisp up properly.
- Due to the variations of waffle makers (e.g. models, sizes, etc) on the maker, each waffle maker will vary in how long it takes for the waffles to cook through. So bake according to your manufacturer’s directions.
- Cool in single layer. Don’t stack the waffles on top of each other as you wait for them all to be made. The heat and steam from them will cause the waffles to get too soft. If you wish, you can keep them warm in the oven while you wait for the rest to finish cooking.
Toppings for Healthy Pumpkin Waffles
I love to not only pack in as many nutrients as possible within baked goods themselves, but I also like to serve them with various toppings for an even tastier, more fun, and healthier snack or meal.
I purposefully make my baked goods not very sweet. As a result, they taste delicious with both sweet and savory toppings.
Here are some of our favorite toppings!
- Fresh fruit – sliced or pureed
- Homemade Date Syrup
- Homemade unsweetened applesauce
- Yogurt
- Ricotta – here are the best cheese for babies and toddlers
- Warm maple syrup
- Melted butter
- Thinned out peanut, nut, or seed butter
- Beetroot chickpea dip
- Pumpkin seed spinach hummus
Serving Suggestions for Babies and Toddlers
6-8 months:
Pictured – waffle topped with Greek yogurt and ground pecans, beetroot dip, smashed blueberries
Cut waffles into strips, serve as is or topped with suggestions listed below. One strip is plenty to start with. Always follow your baby’s lead and give more if baby seems interested.
50+ Best Finger Foods for Babies
9+ months:
Cut into bite-sized pieces or keep the pieces large to allow your baby to practice taking bites. If your baby is a shoveler, definitely try the latter. It’s really helped slow down my baby and she’s really learning to tear and chew.
Also, the size is perfect for turning them into sandwiches! Simply spread various toppings (as suggested above) in between two waffles.
Master List of Sandwich Ideas for kids
How to Store Leftovers
Cool leftover waffles completely after cooking. Then store in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
Pro tip: To freeze, lay them on a cookie sheet and flash freeze. This allows you to easily remove from the freezer one at a time. Check out my how to safely store leftovers post for details!
When ready to heat, pop them into the toaster or toaster oven. These can also be enjoyed cold, making it perfect for your toddler’s school lunch.
More Pumpkin Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Pumpkin Waffles
Equipment
Ingredients
Dry Ingredients
- 1 1/2 cups (235g) whole wheat flour
- 1/4 cup (25g) rolled oats
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
Wet ingredients
- 1 1/2 cups whole fat milk
- 3/4 cup (180g) pumpkin puree
- 2 eggs beaten, at room temperature
- 2 tablespoons butter, melted
- 1-2 tablespoons maple syrup (optional)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 200 degrees Fahrenheit if you want to keep waffles warm.
- In a large bowl, mix all the dry ingredients until evenly distributed.
- In a separate bowl, combine the wet ingredients.
- Combine wet and dry ingredients together. Be careful not to over mix. Let the batter sit for 10 minutes or so.
- Preheat waffle iron. Grease by brushing or spraying with oil. Pour in 1/4 cup batter (or more if using a regular sized waffle maker) and cook according to manufacturer's directions until golden brown. If using the one I recommend here, 2 minutes and 45 seconds was perfect!
- If desired, place the waffles on a baking sheet and keep warm in the oven while you finish cooking the rest of the batter.
Notes
Nutrition
Love these for the whole family. I didn’t use room temp eggs or wait the 10 minutes and they turned out just fine 👍
I’m so glad! Using those tips will make the waffles fluffier but def not a must!
Can’t seem to find pumpkin purée, would this still turn out without it or is it missing a liquid?
Everything i have made from you my baby has loved. And I love that most things you make are freezer friendly! These were a hit, going to make them year round. I didn’t melt the butter and they turned out fine FYI.
This makes me so happy! Thank you for letting me know!
Tried these as pancakes since I can’t find our waffle maker (lol) and it works! My 9mo old loved them! Thank you for the recipe 🙂
ooh! good to know!
I made these and my daughters absolutely loved them. I did too! They have a nice texture and a great pumpkin flavor. We love your recipes and use them every week. Thank you!
so happy to hear! Thank you!
These were delicious!
Yay!! Thank you for letting me know!
I wanted pumpkin doughnuts. Followed the recipe but baked at 350F for 10min. They were delicious!
oh wow! good to know!! Thanks for sharing! Will have to try it myself 😉
Can’t wait to try this. My baby has loved ALL of your recipes so far!
Do you think it would work with spelt flour?
So happy to hear that! While I haven’t tried it, I’m pretty sure it will work! Could you let me know how it turns out if you do?
Went and bought the little waffle maker and made these yesterday for a little 14 month old and they are a huge hit! She loves to hold them herself and gobbled the first one up in the blink of an eye. Thanks for another great healthy recipe. We have made the pasta dishes and all the little muffins and we do not eat meat in our house so your recipes offer lots of healthy options for our girl.
Love it!! My son loves the mini waffle maker and made it clear that it is “his” haha. More vegetarian recipes coming your way 😉
Would these work as pancakes?
I haven’t tried! Will you let me know how they turn out if you do?