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–+ servings
buttermilk pumpkin waffles on a white plate with butter on a white table with fresh flowers and maple syrup.

Buttermilk Pumpkin Waffles

Mimi Council
Bring on fall with these 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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Makes 4 servings
Calories 788 kcal

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

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!
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
Want more recipes?Follow along on @mimisorganiceats for more inspiration!