Buttermilk Pumpkin Waffles
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!
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
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!
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 525kcalCarbohydrates: 45gProtein: 9gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 142mgSodium: 786mgPotassium: 202mgFiber: 2gSugar: 8gVitamin A: 4051IUVitamin C: 1mgCalcium: 139mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!