Add a little fall decadence to your breakfast table with these perfectly crisp Buttermilk Pumpkin Waffles. Made with pumpkin puree, the best of fall spices and cooked in just minutes in your waffle maker. Serve them with up with warm maple syrup and fresh whipped cream!

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If you love Waffles and the spices of fall, you have to give these spiced pumpkin waffles a try. These are incredibly soft and fluffy with a crisp exterior. Filled with warm spices that make them fantastic for fall. Whether you enjoy them for a Thanksgiving breakfast or just a cozy weekend brunch, they are sure to be a hit.

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What are These Waffles Like

• Difficulty – Waffles aren’t difficult to make. Just be sure to read the recipe tips in the recipe card so yours turn out just perfect!
• Taste – A wonderful soft chewy texture with a pumpkin spice flavour.
• Serving – This recipe will make between 8 – 10 4-inch square waffles. Depending on the size of you waffle maker will depend on how many waffles you get. In the recipe card, you can easily adjust the serving size.

Looking for more pumpkin recipes? Be sure to check out Pumpkin and Squash Recipes to Make this Fall!

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Ingredients

• Flour – This recipe uses all purpose flour.
• Baking powder and baking soda – I used both rising agents for these waffles.
• Spices – I used both cinnamon and nutmeg in these waffles.
• Salt – Salt enhances flavours.
• Eggs – Two large eggs at room temperature.
• Pumpkin puree – You can use either Homemade Pumpkin Puree or store bought pumpkin puree.
• Buttermilk – Buttermilk adds a light and fluffy texture to the waffles.
• Butter – 3 tablespoons butter melted.
• Maple syrup – I used pure maple syrup.
• Sugar – Brown sugar adds a great sweetened flavour.
• Vanilla extract – Enhances flavours.

NOTE, Full recipe and instructions can be found at the end of the post in the recipe card

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Instructions

1. Combine the dry ingredients – In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk to combine.
2. Combine wet ingredients – In a separate mixing bowl, add the eggs. Whisk on high speed until foamy about one minute. Add the pumpkin puree, buttermilk, melted butter, maple syrup, brown sugar and vanilla extract. Mix well until combined.
3. Mix batter – Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t over mix the batter.
4. Cook waffles – Heat your waffle maker and grease with butter or a non stick spray. Add enough batter to the waffle maker to cover all the holes and close the lid. Cook according to your waffle maker instructions. These take about 6 minutes per batch.
5. Keep waffles warm – Place the cooked waffles on a baking tray set over a baking rack and place in a warm oven while you make the rest of the waffles.
6. Serve – Serve warm with your favourite toppings.

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Recipe Tips

• Don’t over mix the batter – When you add the wet ingredients to the dry ingredients, just fold them in until combined. Over mixing will result in rubbery waffles.
• Avoid overfilling the waffle maker – If you overfill the waffle maker, the batter will seep down the edges once you shut it.
• Keep waffles warm as you cook the rest – Place the cooked waffles on a baking rack placed over a baking tray and keep warm in the oven while you make the rest of the waffles.

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Substitutions

• Pumpkin puree – For this recipe you can easily use store bought pumpkin puree or see How To Make Pumpkin Puree in The Slow Cooker.
• Buttermilk – I do recommend using buttermilk if you have it. But you can make buttermilk by adding one tablespoon of vinegar to whole milk and letting it sit for about 5 minutes. Alternatively, you can use semi skimmed milk or non dairy milk for less fluffy waffles.

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Serving

• Warm maple syrup or honey
• Whipped butter
• Fresh whipped cream
• Toasted pecans or walnuts
• Greek yogurt
• Homemade Caramel Sauce
• Caramelized Pears
• Brown Butter Apples

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Frequently Asked Questions

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