Buttermilk Pumpkin Waffles
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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.
Table of Contents
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!
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.
Nutrient-Packed: Pumpkin is a great source of vitamins A and C, fiber, and antioxidants, making these waffles a nutritious breakfast option that provides essential nutrients to start your day.
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Korintje Cinnamon
Farmer's Market Organic Pumpkin Puree
Simply Organic Vanilla Extract
Tools Needed
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Step by Step Instructions
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.
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 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.
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.
Craving More?
Buttermilk Pumpkin Waffles
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
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
Nutrition
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