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Pumpkin Spice Waffles

  • Author: Taming of the Spoon
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 6 belgian waffles 1x



  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/2  cups buttermilk
  • 1 cup pumpkin puree
  • 12 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 large eggs, separated
  • 1/4 cup raw or turbinado sugar
  • Powdered sugar, for serving
  • Maple syrup, for serving


  • Heat a belgian waffle iron. In a large bowl, whisk together the flour, cornstarch, salt, baking powder, baking soda, and spices. Set aside.
  • In a medium bowl, whisk together the buttermilk, pumpkin puree,  butter, vanilla, and egg yolks. Set aside.
  • In another bowl, beat the egg whites until stiff peaks form. Set aside.
  • Pour the buttermilk mixture into the dry ingredients and whisk until just combined. Fold in the beaten egg whites with a spatula until just incorporated. Fold in raw sugar.
  • Pour the batter onto the hot waffle iron and cook following the manufacturer’s instructions until waffles are golden brown. Set the waffle on a cooling rack. Repeat with the remaining batter.