Make these easy pumpkin waffles for breakfast and they’ll become your new favorite fall tradition! They’re perfectly fluffy, crispy on the edges, and a cinch to make since they start with Bisquick!
Are you ready for all things pumpkin?! If you’re a pumpkin lover, this is your time of year, and let me tell you, these pumpkin waffles are a must-make. They’re so delicious and so easy to make, thanks to a trusty box of Bisquick, which has all the dry ingredients you need to get started. (No measuring all-purpose flour, salt, or baking powder!)
Pumpkin waffles are the perfect addition to your fall breakfast repertoire, but let’s be real: if you’re a fan of that cozy pumpkin flavor, you want to get your fix all day long. Be sure to try my Easy Pumpkin Pie, Pumpkin Dump Cake, and Pumpkin Cookies recipes too!
Bisquick Pumpkin Waffle Recipe
The combination of pumpkin and all the spices that go along with it make these pumpkin waffles irresistible. And when they’re paired with the crispy edges and fluffy insides that only a good waffle can deliver, you’ve got a real winner on your hands.
Best of all, pumpkin waffles are fabulous for freezing, so you can whip up a batch or two on the weekend when you have more time, freeze them, and then enjoy them for breakfast all week long. If your kiddos often end up eating breakfast in the car on the way to school, toast up a pumpkin waffle and slather it with almond butter and a sprinkle of cinnamon let them eat it like a slice of toast!
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Bisquick mix – Use store-bought or homemade Bisquick.
- Pumpkin pie spice – Here’s how to make your own pumpkin pie spice.
- Brown sugar – I recommend light brown sugar for this recipe.
- Pumpkin puree – Be sure to buy pumpkin puree, not pumpkin pie mix!
- Whole milk – You can use almond milk to make this recipe dairy-free.
- Eggs – Here’s the best way to crack an egg.
- Canola oil – Or another neutral oil that you have on hand.
How to Make Pumpkin Waffles With Bisquick
Preheat the waffle iron according to the manufacturer’s instructions.
2. Make the Batter
Whisk the Bisquick, pumpkin spice, and brown sugar in a large bowl. Add the pumpkin puree, milk, eggs, and oil and whisk again to combine.
3. Cook the Waffles
Spray the preheated waffle iron with non-stick cooking spray. Ladle some batter into the center of the waffle iron, spreading it out as necessary. (The amount of batter used depends on the size of your waffle iron). Close the lid and cook until the timer goes off.
Plate the waffles and serve them warm with your choice of toppings.
How to Store and Reheat Pumpkin Waffles
Pumpkin waffles can be refrigerated for up to 5 days or stored in the freezer for up to 3 months. To reheat, pop them in the toaster or place them on a baking sheet and warm in a 350ºF oven until heated through.
What to Serve With Pumpkin Waffles
Here are some of my favorite toppings for pumpkin waffles:
- Maple syrup
- Almond or peanut butter
- Whipped cream and chopped nuts
- Powdered sugar
- Cinnamon sugar
- Maple butter
- Applesauce, apple butter, or a dollop of apple pie filling
- A drizzle of chocolate or caramel sauce
For this recipe, you’ll need 1 cup of canned pumpkin puree, but different recipes call for different amounts of pumpkin.
The key to crispy waffles is using a hot waffle iron and making sure the batter is spread out evenly. Avoid overfilling your waffle iron, as this can lead to soggy waffles. Here are some more tips for making perfect waffles: Secrets to Making The Very Best Crispy Waffles
You can use homemade fresh pumpkin puree, but it will change the texture of the waffles slightly and may make them a bit more moist.
The amount of batter you’ll need for your waffles will depend on the size of your waffle iron. Check your waffle iron’s instructions for more specific guidance.
More Waffle Recipes
- 3 cups Bisquick mix
- 1 tsp pumpkin pie spice
- 1 tbsp brown sugar
- 1 cup canned pumpkin puree
- ¾ cup whole milk
- 2 large eggs
- 2 tbsp canola oil
- Preheat the waffle iron.
- In a large mixing bowl, add the Bisquick, pumpkin spice, and brown sugar. Stir with a whisk to combine.
- Add the pumpkin puree, milk, eggs, and oil to the dry ingredients and whisk to combine.
- Spray the hot waffle iron with non-stick spray and drop some batter into the center of the waffle iron, spreading out as necessary. (The amount of batter used depends on the size of your waffle iron.) Close the lid and cook until the timer goes off.
- Serve warm with your choice of toppings (butter, whipped cream, syrup, chopped nuts, etc.)