Description
These Buttermilk Pumpkin Waffles are a perfect fall breakfast treat, combining the warm spices of cinnamon, nutmeg, and ginger with the rich creaminess of pumpkin puree and tangy buttermilk. Crispy on the outside and tender on the inside, they make a delightful, seasonal twist on classic waffles, served best with pure maple syrup and butter.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- 1/4 cup light or dark brown sugar
- 1 cup pumpkin puree (not pumpkin pie mix!)
- 1 1/2 cups whole buttermilk
- 6 tablespoons unsalted butter, melted and lightly cooled
For Serving
- Pure maple syrup
- Extra butter (optional)
Instructions
- Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt until thoroughly mixed. Set aside for later use.
- Mix Wet Ingredients: In a large bowl, whisk the eggs and brown sugar together until smooth. Add the pumpkin puree and buttermilk, and whisk again until all the wet ingredients are fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold everything together gently until just combined, making sure not to overmix. Then fold in the melted, cooled butter until evenly incorporated throughout the batter.
- Preheat Waffle Maker: Heat your waffle maker according to the manufacturer’s instructions. Lightly spray it with cooking spray to prevent sticking.
- Cook the Waffles: Pour the batter into the waffle maker, leaving a 1-inch border to allow the batter to spread naturally. Cook the waffles for about 3-5 minutes or until they turn golden brown and develop a slightly crisp exterior. Remove the waffles and place them in a single layer on a wire rack to keep crisp while you cook the remaining batter.
- Serve: Serve the waffles immediately topped with extra butter and pure maple syrup to your liking. Enjoy these warm, spiced pumpkin waffles as the perfect seasonal breakfast or brunch option.
Notes
- Do not use pumpkin pie mix as a substitute for pumpkin puree; it contains spices and sweeteners that will alter the recipe.
- Make sure the melted butter is cooled slightly before folding into the batter to prevent cooking the eggs prematurely.
- For crispier waffles, place cooked waffles on a wire rack instead of stacking them.
- You can keep cooked waffles warm in a 200°F oven while finishing the rest of the batch.
- If you don’t have buttermilk, you can make a substitute by adding 1 1/2 tablespoons of lemon juice or white vinegar to 1 1/2 cups of milk and letting it sit for 5 minutes before using.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
