Pumpkin Waffles

Published October 10, 2014. Updated March 6, 2020

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I’m loving fall breakfast lately! I save these kind of recipes for the weekend and it always gives me something to look forward to. These waffles are one of my favorite fall breakfasts especially when topped with this incredibly delicious Apple Cider Syrup and a little sweetened whipped cream. The flavor combination of the two is simply irresistible and it couldn’t be more fall inspired.

Pumpkin Waffles and Apple Cider Syrup | Cooking Classy

Don’t skip the step of separating the eggs and whipping the whites in this recipe. Using the whipped egg whites will give you a fluffier, not so dense waffle. It may seem tedious, and more what I’m thinking is one extra dish to clean, but it’s worth that extra dish. It really just creates such a light and fluffy batter. Also, if you don’t plan on serving the waffles with the Apple Cider Syrup then you could definitely up the spices a little if you’d prefer (I don’t think it really needs more but some of you may).

Enjoy! Happy Fall!

Pumpkin Waffles and Apple Cider Syrup | Cooking Classy Pumpkin Waffles and Apple Cider Syrup | Cooking Classy
Pumpkin Waffles and Apple Cider Syrup | Cooking ClassyPumpkin Waffles and Apple Cider Syrup | Cooking ClassyPumpkin Waffles and Apple Cider Syrup | Cooking Classy

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4.67 from 3 votes

Pumpkin Waffles

The perfect fall waffle recipe! These are packed with pumpkin and spices flavor and they're melt-in-your-mouth delicious! Use a Belgian waffle iron or standard size waffle maker. You can keep waffles warm in a 200 degree while finishing off batter.
Servings: 8
Prep15 minutes
Cook20 minutes
Ready in: 35 minutes



  • Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat.
  • In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
  • To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
  • In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar.
  • While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter.
  • Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions.
  • Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.


  • Nutrition estimate does not include toppings.
  • Recipe adapted slightly from Gourmet
Nutrition Facts
Pumpkin Waffles
Amount Per Serving
Calories 317 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 88mg29%
Sodium 416mg18%
Potassium 363mg10%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 12g13%
Protein 6g12%
Vitamin A 4984IU100%
Vitamin C 1mg1%
Calcium 154mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

Follow link HERE for Apple Cider Syrup recipe.

Apple Cider Syrup | Cooking Classy