These fresh milled flour pumpkin waffles are the perfect cozy breakfast for pumpkin season! Made with freshly milled soft white wheat, real pumpkin puree, and plenty of warm pumpkin pie spice, they’re fluffy on the inside, golden on the outside, and full of fall flavor.

Fresh milled flour pumpkin waffles served with butter and maple syrup

This post may contain affiliate links, please read our disclosure policy for details.

Once the cooler weather arrives here in Northern Michigan, pumpkin starts finding its way into just about everything I bake. After making my fresh milled flour pumpkin muffins and pumpkin snickerdoodles, pumpkin waffles seemed like the perfect addition to our fall breakfast rotation.

They’re delicious served warm with butter and maple syrup and easy enough to make for a regular weekend breakfast while still feeling special enough for a cozy fall morning.

Fresh milled flour pumpkin waffle topped with butter with more waffles cooling on a rack

Why You’ll Love This Fresh Milled Flour Pumpkin Waffles Recipe

Made with 100% fresh milled flour. These waffles use freshly milled soft white wheat, giving you all the goodness of the whole wheat berry.
Full of pumpkin flavor. Pumpkin puree and pumpkin pie spice give every bite that warm fall flavor we love this time of year.
Soft and fluffy inside. Pumpkin adds plenty of moisture while the baking powder and baking soda help keep the waffles from becoming heavy.
Perfect for fall mornings. There’s just something about a stack of warm pumpkin waffles with butter and maple syrup on a cool morning!
Freezer-friendly. Make extra and freeze them for an easy homemade breakfast later.

Fresh milled flour pumpkin waffle ingredients including wheat berries, pumpkin puree, milk, eggs, brown sugar, olive oil, and spices.

Ingredients for Fresh Milled Flour Pumpkin Muffins

Soft white wheat berries: I use soft white wheat berries, milled on a fine setting. You can also experiment with other soft wheat varieties—see my Fresh Milled Flour Conversion Chart for wheat options and conversions.
Leavening: I use both baking powder and baking soda to give the pumpkin waffles plenty of lift and help create a light, fluffy texture.
Pumpkin pie spice: A full tablespoon gives these waffles plenty of warm pumpkin spice flavor. Use store-bought or homemade pumpkin pie spice.
Salt: A little salt helps bring out all of the other flavors.
Pumpkin puree: I use 100% pure pumpkin puree, not pumpkin pie filling.
Whole milk: I use whole milk for a rich, tender waffle.
Eggs: Two large eggs help give the waffles structure while keeping the centers soft.
Olive oil or melted butter: I like olive oil or melted butter, but a vegetable oil of your choice works too.
Brown sugar: Just enough to add a little sweetness without making these overly sweet, especially since I like serving them with maple syrup.
Vanilla (optional): I always like to add a dash of vanilla extract, but the waffles are still delicious without it.

Close-up of a bite of pumpkin waffle showing the soft inside

Tips for the Best Fresh Milled Flour Pumpkin Waffles

Don’t overmix. Overmixing can make your waffles heavier. Stir just until the wet and dry ingredients are combined.

Preheat your waffle iron completely. A properly heated waffle iron helps the outside cook up golden while the inside stays soft and fluffy.

Don’t stack hot waffles. Place cooked waffles in a single layer on a wire rack. Stacking them while they’re hot traps steam and can make them soft.

Don’t open the waffle iron too soon. Give the waffle time to set before checking it. If it seems to be sticking when you try to open the iron, it probably needs a little longer.

Keep them warm for a crowd. You can place finished waffles directly on the rack of a low oven while you finish cooking the rest.

How to Make Fresh Milled Flour Pumpkin Muffins

I included step-by-step process to show you how to make these fresh milled flour pumpkin waffles. You’ll find the complete instructions and measurements in the recipe card below.

Freshly milled wheat flour pouring from a grain mill into a mixing bowl for pumpkin waffles

1. Mill the wheat berries: Weigh your soft white wheat berries and then mill them on the finest setting of your grain mill.

Freshly milled wheat flour, pumpkin pie spice, baking powder, baking soda, and salt in a mixing bowl

2. Combine the dry ingredients: In a large mixing bowl, whisk together the freshly milled flour, baking powder, baking soda, pumpkin pie spice, and salt.

3. Mix the wet ingredients: In a separate bowl, whisk together the pumpkin puree, whole milk, eggs, olive oil or melted butter, brown sugar, and (optional) vanilla until well combined.

4. Make the waffle batter: Pour the wet ingredients into the dry ingredients and gently stir until everything is combined and no dry pockets of flour remain. Avoid overmixing the batter. A few small lumps are perfectly fine.

5. Cook the waffles: Lightly grease the waffle iron if needed. Add the recommended amount of batter and cook until the waffle is golden brown. I use a heaping 1/2 cup to fill my waffle maker.

Cooking time will vary. Transfer the finished waffles to a wire cooling rack while you cook the remaining batter.

Fresh milled flour pumpkin waffle cooling on a wire rack

6. Serve: Serve the pumpkin waffles warm with butter and real maple syrup, or try them with whipped cream, chopped pecans or walnuts, a sprinkle of cinnamon, or even a few chocolate chips.

Fresh milled flour pumpkin waffles with butter and maple syrup, with more waffles cooling on a wire rack

Variations

These fresh milled pumpkin waffles are delicious just as they are, but there are plenty of ways to change them up:

Chocolate Chip: Stir in your favorite chocolate chips for pumpkin chocolate chip waffles.
Pecan or Walnut: Add chopped pecans or walnuts to the batter for a little extra crunch.
Whipped Cream: Add whipped cream on top with a little cinnamon or pumpkin pie spice.
Maple Pecan: Top with butter, warm maple syrup, and chopped toasted pecans.
Classic: Keep it simple with plenty of butter and warm maple syrup.

Stack of homemade pumpkin waffles topped with butter

Make Ahead, Storage, and Freezing

Make ahead: These pumpkin waffles are great for making ahead for busy mornings. Cook the waffles as directed, let them cool completely, and store them until you’re ready to enjoy. Warm up in a toaster, toaster oven, or regular oven.

Storage: Store leftover waffles in the refrigerator for up to 5 days. For the best texture, warm them in the toaster or toaster oven to help crisp them back up.

Freezing: Let the waffles cool completely, then store in a freezer bag or airtight container. For the best quality, enjoy them within 3 months. Warm them straight from frozen for a quick and easy breakfast.

More Fresh Milled Fall Recipes to Try

Equipment

Grain mill
Kitchen scale
Waffle Maker

Ingredients

260 g soft white wheat berries or soft wheat of choice
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon salt
1¼ cups canned pumpkin puree
1¼ cups whole milk
2 large eggs
¼ cup olive oil or melted butter or vegetable oil of choice
¼ cup packed brown sugar
1 tsp vanilla optional

Instructions

Weigh your soft white wheat berries and then mill them on the finest setting of your grain mill.
Whisk together the freshly milled flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate bowl, whisk together the pumpkin puree, milk, eggs, olive oil or melted butter, brown sugar, and (optional) vanilla.
Add the dry ingredients to the wet ingredients and gently mix just until combined.
Lightly grease the waffle iron if needed and add the appropriate amount of batter for your waffle maker. Mine takes a heaping 1/2 cup.
Cook until golden brown and cooked through. The time will vary based on your waffle maker.
Transfer each finished waffle to a wire cooling rack while cooking the remaining batter.
Serve warm with butter and maple syrup, or try with whipped cream, chopped pecans or walnuts, a sprinkle of cinnamon, or even a few chocolate chips.

Notes

Wheat options: You can also experiment with other soft wheat varieties—see my Fresh Milled Flour Conversion Chart for wheat options.

Storage: Store leftover waffles in the refrigerator for up to 5 days. For the best texture, warm them in the toaster or toaster oven to help crisp them back up.