Mimi's Organic Eats » Fall Recipes » Buttermilk Pumpkin Waffles

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 waffle recipes, check out my Homemade Buttermilk Waffles, Blueberry Waffles, or my Eggless Banana Waffles.

buttermilk pumpkin waffles on a plate with butter

Why You'll Love This Recipe

If you like my Homemade Buttermilk Waffles, then you will love this Buttermilk Pumpkin Waffles recipe! It is so easy to make pumpkin waffles with buttermilk, and it gives them such good flavor. I didn’t do pumpkin spice in this recipe for Buttermilk Pumpkin Waffles, but just a hint of cinnamon, and it really makes these the best pumpkin waffles with buttermilk.

If you don't have buttermilk, you can easily make your own with my Homemade Buttermilk recipe that only requires 2 ingredients!

buttermilk pumpkin waffle on a plate with butter

Ingredients for Buttermilk Pumpkin Waffles recipe

Organic Valley Salted Butter

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Wholesome Organic Cane Sugar

Frontier Co-Op Organic Korintje Cinnamon

Organic Valley Large Eggs

Farmer's Market Organic Pumpkin Puree

Organic Valley Buttermilk

Simply Organic Vanilla Extract

Tools Needed

Digital Food Scale

Mixing Bowl

Waffle Iron

buttermilk pumpkin waffle on a plate with butter

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buttermilk pumpkin waffle on a plate with butter

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.

buttermilk pumpkin waffle on a plate with butter

FAQ's

Can you make pumpkin waffles with buttermilk?

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.

What can you use in place of buttermilk in waffles?

If you don’t have buttermilk or can’t get it, then you make your own Homemade Buttermilk 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.

Can you freeze and reheat homemade waffles?

Yes! Homemade waffles are the best to freeze and reheat. I always make larger batches when I make waffles, and I freeze them. To freeze them, place in an airtight container – a Ziploc bag or a Tupperware will work.

When you want waffles, all you have to do is remove them from the freezer and toast in your toaster on the waffle setting. Homemade waffles still taste amazing out of the freezer and reheated, and I do this all the time! So, you can even make double batches to freeze for later.

buttermilk pumpkin waffle on a plate with butter
buttermilk pumpkin waffles on a plate with butter

Buttermilk Pumpkin Waffles

Mimi Council
Bring on fall with pumpkin waffles with buttermilk, you will love this cozy fall breakfast recipe. This easy Buttermilk Pumpkin Waffles recipe is one you'll want to make this fall!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Makes 4 servings
Calories 788 kcal

Ingredients
 
 

Batter

For Serving

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.

Video

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 788kcalCarbohydrates: 68gProtein: 14gFat: 52gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 213mgSodium: 1179mgPotassium: 303mgFiber: 3gSugar: 12gVitamin A: 6077IUVitamin C: 1mgCalcium: 209mgIron: 4mg
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  1. Pingback: Frosted Pecan Pumpkin Spice Cookies | Easy Cookie Recipe

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