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Pumpkin Waffles or Pancakes

Here’s a great recipe to use up any leftover pumpkin, or even mashed cooked winter squash. This batter makes great waffles, but can be ladled into a skillet to make pancakes as well. If you’d like to use freshly grated ginger instead of powdered, add it to the wet ingredients instead of the dry ingredients. By Julie Van Rosendaal

Pumpkin Waffles or Pancakes

Total Time:






Skill Level:



  • 2 cups all-purpose flour or half all-purpose, half whole wheat
  • 1/4 cup packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • pinch allspice
  • 2 cups milk or buttermilk
  • 3 large eggs
  • 1 cup canned pumpkin purée
  • 1/4 cup canola or other vegetable oil
  • 2 tsp vanilla

How to Make It


In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a medium bowl, whisk together the milk, eggs, pumpkin, oil and vanilla. Add the wet ingredients to the dry ingredients and whisk just until blended.


To make waffles: preheat your waffle iron, spray it lightly with nonstick spray or brush it with oil, and cook according to the manufacturers’ directions. (I use a scant ladleful – or about half a cup – per deep Belgian waffle.)


To make pancakes: preheat your skillet over medium heat; spray with nonstick spray or brush with butter or oil, and then wipe it off with a paper towel. (This way you’ll get your first pancake right, rather than the first one being a “tester”.) Ladle on about ¼ cup of batter and cook until a few bubbles start to break through the surface and the edges appear dry. Flip and cook until golden on both sides.


Keep pancakes or waffles warm in a 250°F oven while you finish cooking them. Serve warm topped with blueberries and maple syrup; leftovers can be popped in the toaster for a quick weekday breakfast.


Makes about 6 waffles or 8 pancakes.

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