These favorite pumpkin waffles are PERFECT for Fall Baking! My Homemade Buttermilk Pumpkin Waffle recipe is spiced just right, buttery crisp and pumpkin sweet.
Pumpkin Waffles
We love making homemade waffles on the weekends, especially during Fall baking months. The sweet cinnamon spices and pumpkin are a match made in heaven. This homemade waffle recipe is fantastic and I can’t wait for you to try it.
Why You’ll Love This Recipe
- These waffles have that sweet pumpkin flavor, but still crispy edges!
- They’re perfect for weekend entertaining and Holidays!
- They’re not only DELICIOUS, but simple to make!
Try my traditional Perfect Waffle recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For Pumpkin Waffles
Here are the ingredients needed to make perfect pumpkin waffles at home. See the recipe card located at the bottom of the post for full details and instructions.
- all purpose flour– All-purpose flour is the main dry ingredient in this waffle recipe.
- granulated sugar– This fine sugar gives a touch of sweetness to your waffles.
- baking powder– Baking powder is part of the dry ingredients that help the waffle rise.
- kosher salt– Kosher salt is a coarse salt, I prefer using it in my cooking and baking recipes.
- ground cinnamon– Ground cinnamon pairs so perfectly with pumpkin. The perfect Fall spice.
- pumpkin pie spice– Pumpkin pie spice is a blend of spices that is often used in pumpkin pie and other pumpkin desserts.
- large eggs– For consistency, I use large eggs for my cooking and baking.
- buttermilk– Find the buttermilk in the milk section of the grocery store. Do not substitute the dry powder mix that you mix with water. Doesn’t produce the same result.
- milk– 2% milk is great here.
- butter– I generally use a salted butter for most of my recipes, either salted or unsalted butter works just fine.
- pure vanilla extract– When shopping for your vanilla, make sure it says pure vanilla extract for best tasting results.
- pumpkin puree– When shopping for pumpkin puree, make sure the can doesn’t say pumpkin pie filling. Should only say pure pumpkin puree.
How To Make Pumpkin Waffles
Preheat Waffle Iron.
Dry Ingredients To Mixing Bowl. Add flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice into a large mixing bowl, stir to combine.
Beat Egg Whites. Place egg whites into a medium mixing bowl, whisk continuously until stiff peaks form.
Wet Ingredients To Mixing Bowl. Place buttermilk, milk, melted butter, vanilla and egg yolks into a large bowl, whisk to combine then slowly stir into dry ingredients. Stir in pumpkin puree then gently fold in egg whites until just combined.
Add Waffle Mix To Hot Waffle Iron. Scoop 1/2 cup of batter and place into center of waffle iron, close lid and let cook until golden brown and crisp, about 2 1/2 minutes depending on your waffle iron. Remove hot waffles and place on cooling rack. Continue cooking waffles until all batter is used.
Prepare Buttermilk Syrup. Place butter, sugar and buttermilk into a small saucepan. Stir until melted and comes to a low boil. Remove from heat and stir in baking soda and vanilla. Syrup will foam up. Let sit aside and stir occasionally until foam has gone down.
How To Serve
Drizzle with your favorite maple syrup or my homemade buttermilk syrup for an extra special sweet treat. Enjoy!
How To Store Leftover Waffles
Store any leftover waffles in an airtight container in the refrigerator for up to 3-4 days. Toast to reheat or pop in the oven to crisp up. I’d avoid reheating them in the microwave as they’ll be soggy.
Tips for Making The Best Waffles
- Invest in a good waffle maker. I have really loved having our KitchenAid Waffle Maker. Do I use it every week? No I don’t, however what a treat when I do bring it out.
- To prevent lump free waffle batter, make sure you add the liquid ingredients into the dry ingredients and not the other way around. The best way to do this is to have all of your dry ingredients whisked together in a bowl and your wet ingredients all whisked together in a separate bowl as I recommend in this recipe.
- Get creative with your waffle toppings. Use your favorite fruit, nuts, sweet candies and even fried chicken! Pretty much anything goes with waffles!
Try More Waffle Recipes!
Homemade Buttermilk Pumpkin Waffles
Equipment
- Waffle Iron
- Bowl
- Microwave
- measuring cups
- measuring spoons
- mixing spoon
- whisk or hand mixer to beat egg whites
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 2 large eggs whites and yolks separated
- 1 cup buttermilk
- 1/2 cup milk I used 2%
- 1 cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1/2 cup pumpkin puree such as Libby’s
Jenny’s Buttermilk Syrup from the Picky Palate Cookbook
- 1 stick unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat waffle iron.
- Place flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice into a large mixing bowl, stir to combine.
- Place egg whites into a medium mixing bowl, whisk continuously until stiff peaks form.
- Place buttermilk, milk, melted butter, vanilla and egg yolks into a large bowl, whisk to combine then slowly stir into dry ingredients. Stir in pumpkin puree then gently fold in egg whites until just combined.
- Scoop 1/2 cup of batter and place into center of waffle iron, close lid and let cook until golden brown and crisp, about 2 1/2 minutes depending on your waffle iron. Remove hot waffles and place on cooling rack. Continue cooking waffles until all batter is used.
- To prepare buttermilk syrup, place butter, sugar and buttermilk into a small saucepan. Stir until melted and comes to a low boil. Remove from heat and stir in baking soda and vanilla. Syrup will foam up. Let sit aside and stir occasionally until foam has gone down.
Nutrition
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I made a triple batch of these (so I could freeze some for toasting). I didn’t have pumpkin pie spice on hand, so improvised by adding 1/4 teaspoon each of ground cloves and ground nutmeg. My non-adventurous husband vetoed your accompanying syrup recipe (which was easier for me, anyway), so we simply ate the fresh waffles with Log Cabin Original Syrup, and, of course, butter! I’m sure every waffle iron is different, but I found that I baked them a tad longer after our waffle baker said they were done, to crisp them up a bit. We both loved these delicious waffles. This recipe is definitely a keeper for us! Thank you!
What kind of waffle maker do you have? I got mine over 20 years ago and it never made them extra crispy and I’m looking for one that makes waffles like you have shown.
I have the Kitchen Aid waffle maker that flips once you put the waffle batter in so you make two at a time. It’s awesome!!
Looks so delicious! Cant wait to try this for Thanksgiving !
Looks so delicious and perfect for Thanksgiving brunch real soon ♥