Pumpkin Waffles with Chocolate Chips are the perfect breakfast, full of savory fall flavors with a touch of sweetness in every bite! You’ll want to make them over and over again!
Yes, friends, I am here to share another pumpkin recipe with you! ‘Tis the season, and all that jazz, right? But really. I sort of made these on a whim a couple of weekends ago because I had some pumpkin puree I needed to use up. And let me just say, they are deeeelicious! Both toddler and (non-sweets-liking) husband approved!
The waffle batter has a bit of sweetness to it, but not too much, so the bites with chocolate chips are a nice balance of sweetness. I’d say you could even eat them without syrup, but that is totally up to you. My toddler would scoff that I even suggest such a thing! Because, you know, syrup and anything else sweet is life for that kid.
What you need to make Pumpkin Waffles with Chocolate Chips
This is just an overview, a full list with measurements can be found in the printable recipe card below!
How to make Pumpkin Waffles with Chocolate Chips
Full Printable Recipe Card Below!
Can you freeze Pumpkin Waffles?
Absolutely! In fact, I encourage it! I came out with 15 of the small waffles, and froze 11 or 12, I believe, in a gallon size resealable plastic bag. Just make sure you let them cool to room temp before tossin in the bag and into the freezer. It makes for a quick and easy breakfast for the kiddo on school mornings. I just pull one out, pop it in the toaster, and voila! She has breakfast in about 3 minutes. She likes when I cut them into three strips and then she picks the up and dips them in her syrup. Whatever works kid. Whatever works.
For more great pumpkin breakfast recipes, try my Pumpkin Cream Cheese Stuffed French Toast and Pumpkin Pie Smoothie! And you can make your own Pumpkin Pie Spice from Kylee Cooks, for all kinds of great fall recipes!
Follow me on Pinterest for more great recipes!
Pumpkin Waffles with Chocolate Chips
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- ½ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 3 Tbsp unsalted butter, melted
- 1/4 cup packed brown sugar
- 1 1/4 cups buttermilk
- 1 cup chocolate chips (I used dark chocolate chips)
- Turn on your waffle maker, so it can pre-heat while you mix the batter.
- In a large bowl, whisk together the flour, baking powder, baking soda, and spices.
- In a medium bowl whisk together the pumpkin, eggs, butter, brown sugar and buttermilk until well combined.
- Make a well in the center of the dry ingredients, and pour in the wet mixture. Mix together until just combined – make sure not to over mix. Gently stir in the chocolate chips.
- Your mixture will be thick but still pourable.
- Pour batter into waffle iron, and cook according to waffle iron directions. I use a 1/4 cup measuring cup for my waffle maker, but you may need a bigger amount if you have a larger waffle maker.
- Remove from waffle iron to a serving plate. Serve with butter and maple syrup, if desired.