Buttermilk Pumpkin Waffles
These Buttermilk Pumpkin Waffles are an amazing breakfast or brunch to make this fall! I use buttermilk in place of milk and add pumpkin for a nostalgic waffle flavor that screams fall! This is a recipe you have to try this season!
If you're looking for more homemade waffles, check out Homemade Blueberry Waffles Without Eggs, Eggless Banana Waffles, or Eggless Sourdough Waffles.
A Quick Look At The Recipe
- Recipe Name: Buttermilk Pumpkin Waffles
- Ready In: 25 minutes
- Makes: 4 servings
- Main Ingredients: butter, pumpkin puree, buttermilk, all purpose flour
- Flavor Profile: cozy pumpkin with a whisper of cinnamon inside tender waffles
- Dietary Info: no seed oils
- Difficulty: Easy!
- Why You’ll Love It: one bowl pumpkin waffle recipe that's fluffy with crispy edges
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Why You'll Love This Recipe
- Seasonal Flavor: The combination of buttermilk and pumpkin creates a deliciously rich, slightly tangy flavor profile, making each bite a taste of autumn.
- Light and Fluffy Texture: The acidity of the buttermilk produces extra fluffy waffles with a perfectly crisp exterior, offering a delightful texture that’s hard to resist.
- Organic Waffles: Making homemade waffles with organic ingredients is so much better than the frozen store bought variety.
- Freezer Friendly: Make these homemade waffles and freeze so you have them anytime your craving strikes!
Ingredients
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: Use baking powder, not soda. This is what gives these waffles their light and fluffy texture.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. You can check out my post the Best Cinnamon to Bake With for more info on different types of cinnamon.
- Pumpkin: I use Farmer's Market Pumpkin Puree, this makes these organic waffles super fluffy!
- Buttermilk: You can use store bought or homemade, either works. If you don't have buttermilk you can use regular milk, but the flavor profile won't be the same. Making your own Organic Buttermilk Recipe is super easy, give my recipe a try!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a digital food scale for the best results.
- This is a simple one bowl recipes, you can use a whisk like I do or even a hand mixer works too.
- If you don't have buttermilk, you can easily make your own with milk and lemons. Check out my Organic Buttermilk Recipe. You could also use whole milk in its place, that also works.
- You can make the waffle batter a day in advance, cover the bowl and place in the fridge. Then the waffles are ready to cook the following morning.
- These waffles freeze great. Store in an airtight container in the freezer. I like to place a piece of parchment paper in between each waffle, this ensures they don't stick together in one giant stack!
How to Make Buttermilk Pumpkin Waffles
Step 1
In a small pot, add the butter and put over medium heat. Melt completely and remove from heat. Set aside.
Step 2
In a large bowl, add the flour, cane sugar, sea salt, and baking powder and whisk together. Add melted butter, eggs, pumpkin, buttermilk, and vanilla extract, and whisk to combine completely.
Step 3
Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure 1 cup of batter into the waffle iron (if you have a smaller iron, you’ll have to do less). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
Step 4
Serve with your favorite waffle toppings like butter and maple syrup.
What to Serve with Buttermilk Pumpkin Waffles
- I love adding protein to this breakfast with Fluffy Scrambled Eggs With Sour Cream or Homemade Pork Breakfast Sausage Patties.
- When transitioning from summer to fall I love an Iced Blueberry Latte with these!
- Enjoy with smoothies like Creamy Vegan Chocolate Smoothie With Almond Butter, Tropical Cranberry Smoothie or Berry Protein Smoothie Without Banana.
- Check out 12 Cozy Fall Breakfast Recipes for even more inspo!
Recipe FAQ's
Yes, you can make pumpkin waffles with buttermilk. Adding buttermilk into waffles will add a little tang to the recipe, and it’s absolutely delicious with pumpkin and cinnamon. This really just gives waffles a nostalgic taste is the best way I like to describe using buttermilk in waffles.
If you don’t have buttermilk or can’t get it, then you make your own using my Organic Buttermilk Recipe with just milk and lemon juice! It is very easy to make and it will work the same in recipes. In this specific recipe however, you can also just use regular whole milk if you prefer. Some recipes buttermilk is required to activate the baking soda, but I use baking powder in this recipe so either buttermilk or milk will work.
Homemade waffles will last for about 5 days in the fridge. You can reheat them in your toaster oven or toaster.
To homemade waffles let them cool completely first. Then, place in an airtight container – a Ziploc bag or a Tupperware will work. I like to place a piece of parchment paper in between each one, this allows you to easily remove just one waffle if needed as they won't get stuck in a large stack! When you want waffles, all you have to do is remove them from the freezer and toast in your toaster on the waffle setting.
More Homemade Waffle Recipes
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Buttermilk Pumpkin Waffles
Equipment
- Digital Food Scale
- Mixing Bowl
- Whisk
- Waffle Iron
Ingredients
Batter
- 226 grams salted butter
- 284 grams all purpose flour
- 2 tablespoons cane sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 2 large eggs
- 113 grams pumpkin puree
- 1 ½ cups buttermilk
- 1 teaspoon vanilla extract
For Serving
- salted butter
- maple syrup
Instructions
- In a small pot, add the butter and put over medium heat. Melt completely and remove from heat. Set aside.
- In a large bowl, add the flour, cane sugar, sea salt, and baking powder and whisk together. Add melted butter, eggs, pumpkin, buttermilk, and vanilla extract, and whisk to combine completely.
- Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure 1 cup of batter into the waffle iron (if you have a smaller iron, you’ll have to do less). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
- Serve with your favorite waffle toppings like butter and maple syrup. Store extra waffles in the fridge for up to 3 days, or freeze for up to 3 months.
Notes
- Always use a digital food scale for the best results.
- This is a simple one bowl recipes, you can use a whisk like I do or even a hand mixer works too.
- If you don't have buttermilk, you can easily make your own with milk and lemons. Check out my Organic Buttermilk Recipe. You could also use whole milk in its place, that also works.
- You can make the waffle batter a day in advance, cover the bowl and place in the fridge. Then the waffles are ready to cook the following morning.
- These waffles freeze great. Store in an airtight container in the freezer. I like to place a piece of parchment paper in between each waffle, this ensures they don't stick together in one giant stack!
Nutrition
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Love these cozy waffles!