Favorite Pumpkin Waffles – Yummy Toddler Food

With perfect waffle texture and pumpkin in the batter for added coziness and nutrition, these Pumpkin Waffles are a family favorite. Try them for a weekend breakfast, or make a batch to reheat throughout the week!

We love pumpkin in my house—from Easy Pumpkin Muffins to Easy Pumpkin Cake and Pumpkin Cheesecake Bites—and have been loving the flavor in these Pumpkin Waffles.

These have crisp edges with tender middles just like my classic Yogurt Waffles and are really easy to mix up for a toddler breakfast.

You can serve them plain, with maple syrup, Homemade Applesauce, or Cinnamon Apples.

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Pumpkin Waffles so you know what to pick up from the store or have ready.

• Pumpkin puree: Look for canned pumpkin puree (not pumpkin pie filling) for an unsweetened source of pure pumpkin flavor.
• Greek yogurt: I like to use nutrient-dense plain Greek yogurt here to add protein and calcium to the batter. It also helps the texture of the waffles be super tender on the inside.
• Milk: I typically use whole milk in my kitchen, but any type of milk you have works here.
• Butter: Adding a little unsalted butter to the batter adds richness and helps the edges crisp.
• Egg: Eggs help the texture of the batter and I use large ones, so plan to use that size so the volume of wet ingredients and dry ingredients is correct.
• All-purpose flour: This type of flour ensures the waffles are super tender.
• Baking powder: Adding fresh, active baking powder helps the waffles rise and cook through properly.
• Cinnamon, vanilla, and pumpkin pie spice: This trio of flavorings ensures the waffles have a great amount of pumpkin spice.
• Maple syrup, butter, nut butter, diced fruit (optional, for serving)

How to Make Pumpkin Waffles

Here’s a preview of how to make these Pumpkin Waffles so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the pumpkin, milk, melted butter, eggs, and vanilla to a medium bowl. Whisk to combine.

Step 2. Add the flour, sugar, baking powder, and salt. Whisk to combine into a smooth batter.

Step 3. Heat the waffle iron according to manufacturer’s directions. (I do the ⅘ setting on ours.) Coat it with a little nonstick spray.

Step 4. Add ⅓ cup batter and cook. Serve warm with desired toppings or let cool on a wire rack and freeze in a zip-top bag.

How to Store

Best Tips for Success

• Dairy-free: Use your favorite nondairy milk and yogurt options.
• If you don’t have Greek yogurt, use regular yogurt. The batter will be a little thinner.
• Gluten-free: Use a cup for cup style of gluten-free flour blend or buckwheat flour. If using buckwheat flour you may need to add a little more milk.
• Trade in whole-wheat flour if you’d like. Add 2 additional tablespoons milk to thin out the batter a little.
• Double the batch to make enough to stash in the freezer for future meals.
• Add my Stewed Apples or Pumpkin Cheesecake Dip on the side for extra yum.

I’d love to hear your feedback on this post, so please rate and comment below!

• Add the pumpkin, yogurt, milk, melted butter, eggs, and vanilla to a medium bowl. Whisk to combine.

• Add the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk to combine into a smooth batter.

• Heat the waffle iron according to manufacturer’s directions. (I do the ⅘ setting on ours.) Coat it with a little nonstick spray.

• Add ⅓ cup batter and cook. Serve warm with desired toppings or place onto a baking tray in a 200 degree F oven to stay warm while you finish the batch.

• Dairy-free: Use your favorite nondairy milk and yogurt options.
• If you don’t have Greek yogurt, use regular yogurt. The batter will be a little thinner.
• Gluten-free: Use a cup-for-cup style of gluten-free flour blend or buckwheat flour. If using buckwheat flour, you may need to add a little more milk.
• Add ½ cup diced fruit to the batter if you prefer. 
• Trade in whole-wheat flour if you’d like. Add 2 additional tablespoons milk to thin out the batter a little.
• Double the batch to make enough to stash in the freezer for future meals.

Serving: 2 waffles, Calories: 226kcal, Carbohydrates: 32g, Protein: 9g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 57mg, Sodium: 395mg, Potassium: 244mg, Fiber: 5g, Sugar: 7g, Vitamin A: 5049IU, Vitamin C: 1mg, Calcium: 211mg, Iron: 2mg