Buttermilk Pumpkin Waffles
These Buttermilk Pumpkin Waffles are light, fluffy and crispy on the edges. A fall inspired nostalgic waffle recipe that is sure to become a favorite, make sure to save this one to try this fall season!
If you're looking for more homemade waffles, check out Homemade Blueberry Waffles Without Eggs, Eggless Banana Waffles, Healthy Pumpkin Waffles With Bone Broth, Eggless Apple Cinnamon Waffles, Homemade Malted Milk Waffles, or Eggless Sourdough Waffles.
A Quick Look At The Recipe
- Recipe Name: Buttermilk Pumpkin Waffles
- Ready In: 25 minutes
- Makes: 6 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
Summarize & Save This Content On
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. Also, try buttermilk Homemade Buttermilk Pancakes.
- 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
- Butter: I use organic salted butter, but unsalted butter works too if you prefer (you can add in 1/2 teaspoon more salt).
- 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.
- If you want to make these pumpkin spice, feel free to add in 1 to 2 teaspoons of Homemade Pumpkin Pie Spice Mix or add in your favorite mix of warm spices like ginger, cloves, nutmeg and a little extra cinnamon!
- 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
- 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 dry ingredients: flour, cane sugar, sea salt, and baking powder and whisk together.
- Add melted butter, eggs, pumpkin, buttermilk, and vanilla extract.
- Whisk to combine completely.
- Allow waffle iron to get warm, I cooked these on setting 4 on my Cuisinart waffle iron, which is medium-high heat. Measure 1/2 cup of batter into the waffle iron (or 1 cup if you want to fill the waffle iron completely). Cook waffles until golden brown, about 3-5 minutes, depending on your waffle iron.
- Continue with all the waffle batter and then top with your favorite toppings like butter, maple syrup or fresh fruit.
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, homemade pumpkin puree works great if you prefer!
No, don't use pumpkin pie filling as it has added sugar and spices, which we don't need here.
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.
Yes, you can use pumpkin pie spice in place of or in addition to the cinnamon. There's just a small amount of cinnamon here, so if you want these to be pumpkin spice, I recommend adding in 1 to 2 teaspoons of pumpkin pie spice mix as well.
Make sure your waffle iron is completely preheated before adding the batter. You should also avoid stacking freshly cooked waffles on top of each other, as the trapped steam can soften their crispy edges. It's best to let them cool individually on a wire rack doing just a single layer to keep edges nice and crispy. You can also crisp them up by reheating in your toaster oven or air fryer too.
Yes, most waffle irons will work similarly. You can use a Belgian or traditional style waffle maker. The amount of batter and cooking time will vary depending on the size and style of your waffle iron. Just ensure that your waffle iron gets hot enough. If you have an older waffle iron or a cheaper one that only has one setting such as “on” it may not be able to get hot enough to crisp them up well.
Yes, you can make this the night before if you need to. Just store it covered in the fridge.
If you have leftovers, homemade waffles will last for about 5 days in the refrigerator. 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 dry ingredients: 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 Cuisinart waffle iron, which is medium-high heat. Measure 1/2 cup of batter into the waffle iron (or 1 cup if you want to fill the waffle iron completely). Cook waffles until golden brown, about 3-5 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.
- Continue with all the waffle batter and then top with your favorite toppings like butter, maple syrup or fresh fruit.
Video
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.
- If you want to make these pumpkin spice, feel free to add in 1 to 2 teaspoons of Homemade Pumpkin Pie Spice Mix or add in your favorite mix of warm spices like ginger, cloves, nutmeg and a little extra cinnamon!
- 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!
- High Altitude — Follow the recipe as noted.
Nutrition
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Love these cozy waffles!