These pumpkin waffles are made by stirring canned pumpkin and pumpkin pie spice into a buttermilk pancake mix for an easy, flavorful autumn breakfast. The recipe is fast, simple, and produces soft, fluffy waffles with crisp edges—perfect topped with butter and pure maple syrup.
This is a great shortcut for busy mornings: use a boxed buttermilk pancake or waffle mix and add pumpkin puree and warm spices to brighten the batter. The pumpkin adds moisture and autumn flavor while the spice mix brings the familiar pumpkin pie notes.
I chose waffles because I love how the interior stays tender while the exterior turns golden and slightly crisp. Serve with maple syrup, whipped butter, or your favorite toppings for a crowd-pleasing breakfast or brunch.
Featured 5-star reviews:
Here are a couple of rave reviews from readers who tried this recipe:
- “These were wonderful waffles. They came out perfect from my waffle iron. The kids loved them.” – Jerry
- “Perfect for fall! I loved these easy pumpkin waffles. I want to try them as pancakes next time. Such a good idea to add canned pumpkin to a store-bought mix!” – Ashley
For other pumpkin treats, consider trying pumpkin banana chocolate chip bread or pumpkin muffins with a crumble topping. If you want more breakfast ideas, banana walnut muffins or a pumpkin spice granola are excellent choices.
Why You’ll Love These Fluffy Pumpkin Spice Waffles
These pumpkin spice waffles are an effortless way to bring seasonal flavor to a classic breakfast. The pumpkin puree adds a smooth richness, and the pumpkin pie spice lends cozy warmth. Because the base is a boxed buttermilk mix, the recipe is approachable and quick—ideal for busy mornings, weekends, or holiday brunches.
Made with Buttermilk Pancake Mix and Canned Pumpkin Puree
This recipe uses store-bought buttermilk pancake mix to keep preparation fast while delivering reliable texture. Adding canned pumpkin puree and a bit of spice transforms the mix into a seasonal batter without extra fuss—great for beginners and for involving kids in the kitchen.
Baked in a Dash Mini Waffle Maker
A compact waffle maker like a Dash mini is handy for small kitchens because it heats quickly and produces uniform mini waffles. If you’re making several batches, keep finished waffles on a baking sheet in a warm oven to maintain crispness while you finish the rest.
Top with Pecans, Pure Maple Syrup or Chocolate Chips
Serve these waffles with pure maple syrup and a pat of butter. Chopped pecans—candied if you like—or chocolate chips make excellent additions either folded into the batter or sprinkled on top. These simple finishes enhance texture and sweetness.
Ingredients
- Buttermilk pancake mix
- Brown sugar
- Pumpkin pie spice
- Cinnamon
- Salt
- Canned pumpkin puree
- Egg
- Neutral oil (canola, vegetable, avocado, or olive)
- Water
Frequently Asked Questions:
Yes. You can use waffle mix or pancake mix—follow the mix’s suggested ratios and adjust liquid if needed. Different brands vary, so a slight tweak may be necessary.
Mashed sweet potato or mashed banana can substitute for pumpkin puree in a pinch. Both will change flavor and texture slightly but work well.
Yes. Freeze waffles in a single layer on a parchment-lined tray until firm, then transfer to a freezer bag. Reheat from frozen in a toaster or oven. Best within 1–2 months.
Store leftover waffles wrapped in foil or in an airtight container in the refrigerator. Reheat in a toaster oven, skillet, or oven before serving.
More Breakfast Recipes:
- Gluten-Free Banana Waffles
- Pumpkin Cupcakes with Cream Cheese Frosting
- Apple Baked Oatmeal
- Pumpkin Spice Granola
If you make these pumpkin waffles, share your photos on Instagram and consider leaving a comment and rating. Your feedback is appreciated!
Recipe
Easy Pumpkin Waffles
These pumpkin waffles are made by adding canned pumpkin and pumpkin spice to your favorite buttermilk pancake mix. This recipe is super quick, easy and delicious. The perfect fall breakfast!
- Author: Marley
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 15 mini waffles (serves ~5)
- Category: Waffles
- Method: Cook on waffle maker
- Cuisine: American
Ingredients
- 1 ¾ cups buttermilk pancake mix
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- ½ cup canned pumpkin puree
- 1 large egg
- ¼ cup neutral oil
- 1 cup water (adjust as needed for batter consistency)
Instructions
- Whisk together the dry ingredients in a mixing bowl.
- In a separate bowl, whisk the pumpkin puree, egg, oil, and water until smooth.
- Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Preheat your waffle maker. Use about ¼ cup batter per waffle for a mini iron (adjust for full-size irons).
- Cook according to your waffle maker’s instructions or until waffles are golden and set. Repeat until all batter is used.
- Serve warm with butter and pure maple syrup. Add pecans or chocolate chips as desired.
Notes
This recipe yields about 15 mini waffles, depending on the size of your waffle iron. You can use different neutral oils (canola, vegetable, avocado, or olive). Melted butter has not been tested in this version.
For convenience I used a Trader Joe’s buttermilk pancake mix, but any similar mix will work—adjust the liquid if needed.