These delicious Pumpkin Spice Waffles are the perfect way to celebrate Fall. Serve them with maple syrup for an indulgent brunch or loaded with vanilla ice cream for dessert and enjoy a plateful of pumpkin spice goodness.
Love Waffles? Try my Healthy Oat Waffles, Potato Waffles, Greek Spinach Waffles and there’s many more!
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‘Tis the season to be obsessed with all things pumpkin. From pumpkin lattes to pumpkin soup, to carving Halloween Jack-o’-lanterns, I am in the throes of a orange-hued love affair.
Pumpkin Waffles are the latest in my current campaign to add pumpkin to anything edible and they are absolutely fabulous.
And let me introduce you to our latest waffle maker – this may just be the best one yet. The Sage No-mess Waffle Maker does what it says on the tin – and a whole load more.
The mess is obliterated by the addition of a moat which catches any batter spillages (and who would not want a waffle maker with a moat?!). This nifty little machine also has a browning dial so you can specify just how golden you want your waffles in the morning.
I adapted my basic waffle recipe to create these Pumpkin Waffles (the same batter also works for making pancakes). The addition of pumpkin purée is optional – you can just add pumpkin spice if you prefer – but for the real pumpkin experience go the whole hog.
HOMEMADE PUMPKIN WAFFLES STEP BY STEP
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Place the flour, sugar, baking powder, spices and salt in a large bowl and mix together. Mix the milk, egg, pumpkin purée and melted butter in a measuring jug.
Add the liquid ingredients to the dry and whisk together briefly until combined. Let the batter stand for 20 minutes (or make in advance and keep in the fridge).
Preheat the waffle maker until the ready light indicator turns on. Pour enough batter to cover just under 2/3 of the waffle maker surface and close the lid. Cook until the machine beeps or until the waffles are puffy, golden and crisp. Repeat with the rest of the batter.
Serve with a little butter and maple syrup or with ice cream, caramel sauce and some chopped hazelnuts.
TIPS FOR PERFECT WAFFLES EVERY TIME!
- Preheat your waffle maker and grease with a little butter or cooking spray (check instructions first).
- Easy does it when adding batter to your waffle maker. Too much and it will overflow and make a mess. Remember the batter will spread so only fill about 2/3 of the waffle maker.
- Do not stack waffles on top of each other – they will lose their crispness!
RECIPES YOU MIGHT LIKE
Pumpkin Spice Waffles with Vanilla Ice Cream and Caramel Sauce
- 300 ml | 10 fl oz milk
- 200 g | 7oz self-raising flour
- 85 g | 3oz tinned pumpkin purée
- 30 g | 2 tbsp unsalted butter melted
- 1 tbsp brown sugar
- 1 1/2 tsp baking powder
- 1 large egg
- 1 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp salt
- pinch cloves
- vanilla ice cream caramel sauce, chopped nuts to serve
- Place the flour, sugar, baking powder, spices and salt in a large bowl and mix together.
- Mix the milk, egg, pumpkin purée and melted butter in a measuring jug.
- Add the liquid ingredients to the dry and whisk together briefly until combined. Let the batter stand for 20 minutes (or make in advance and keep in the fridge).
- Preheat the waffle maker until the ready light indicator turns on. Pour enough batter to cover just under 2/3 of the waffle maker surface and close the lid.
- Cook until the machine beeps or until the waffles are puffy, golden and crisp. Repeat with the rest of the batter.
- Serve with a little butter and maple syrup or with ice cream, caramel sauce and some chopped hazelnuts.
Richard C. Lambert says
It's amazing to me that I didn't post this ice cream last summer when I first made it. Well, I guess it's not that amazing because it truly is so good that it really won't last very long in your freezer. Deb Leclair
Louise | Cygnet Kitchen says
I often make waffles on a Sunday for breakfast with bacon and maple syrup, but these are the sort of waffles I could eat all day long! I love the addition of pumpkin and those lovely autumnal spices! x
Annie @ Annie's Noms says
I am totally with you on trying to add pumpkin to anything and everything edible! These look absolutely divine and your photos are stunning!
Kate Glutenfreealchemist says
I've been wanting to get a waffle iron for ages, but can't decide which one to choose. I actually quite like square waffles though…
It definitely is pumpkin season though….. We seem to be adding to everything right now. Great addition to waffles…. they look lovely and rich and warm!
Hannah Hossack-Lodge says
It has been years since I last had waffles, I think it is high time I invested in a waffle iron! Yours will be the first recipe I try 🙂
Angela Field says
These look so tasty Lucy. I love waffles and they're actually one of my favourite desserts. A restaurant I used to go to did amazing waffles with maple syrup, pecans a vanilla ice cream. I was in heaven! These pumpkin spice ones look divine.
Jemma @ Celery and Cupcakes says
Holy yum! These looks amazing and I love that they contain pumpkin, you can't beat it at this time of year.
Mmmm waffles! They are one of my absolute favorite things in the whole wide world…and your waffles look terribly tempting! I added a waffle maker to my christmas wishlist not too long ago and Sage has always been my favorite (and Lagrange too!).
I LOVE the pictures, couldn't be more perfect.
Choclette Blogger says
Orange waffles, how wonderful. I've seen a few of these now and I really really want to try one. I think I'll take yours please, compete with caramel sauce and ice-cream – mmmm!
Jo of Jo's Kitchen says
This looks gorgeous and very seasonal! I have just brought a waffle maker so I will give these a go