Homemade Buttermilk Pumpkin Waffles

5 from 1 vote

Sharing our favorite pumpkin waffles today! My Homemade Buttermilk Pumpkin Waffle recipe is spiced just right, buttery crisp and pumpkin sweet. Great for Fall Baking!

pumpkin waffles

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.

Try my traditional Perfect Waffle recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.

pumpkin waffles

How To Make Pumpkin Waffles

  1. Preheat waffle iron.
  2. Add flour, sugar, baking powder, salt, cinnamon and pumpkin pie spice into a large mixing bowl, stir to combine.
  3. Place egg whites into a medium mixing bowl, whisk continuously until stiff peaks form.
  4. 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.
  5. 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.
  6. 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.

pumpkin waffles

Combine your dry ingredients in a large mixing bowl.

pumpkin waffles

In a medium mixing bowl, combine your wet ingredients.

 

pumpkin waffles

I like to set up a bowl of my dry ingredients, wet ingredients and my egg whites that have been beaten until stiff peaks form.

pumpkin waffles

Add your wet ingredients to the dry ingredient bowl.

pumpkin waffles

Once mostly combined, I add the pumpkin puree.

pumpkin waffles

Last but not least, gently fold in the beaten egg whites.

pumpkin waffles

When your waffle iron has been preheated nice and hot, add about 1/2 cup waffle batter to the center of your waffle maker. Tap until batter is even. I don’t spread batter to edges, I like the unfinished edges. Close iron and cook until golden brown on both sides.

pumpkin waffles

Here you have perfect golden brown homemade pumpkin waffles! They’re so delicious.

pumpkin waffles

Drizzle with your favorite maple syrup or my homemade buttermilk syrup for an extra special sweet treat. Enjoy!

Tips for Making The Best Waffles

  1. 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.
  2. 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.
  3. Get creative with your waffle toppings. Use your favorite fruit, nuts, sweet candies and even fried chicken! Pretty much anything goes with waffles!
pumpkin waffles
5 from 1 vote

Homemade Buttermilk Pumpkin Waffles

My Homemade Buttermilk Pumpkin Waffles are perfectly spiced with sweet pumpkin flavors. Perfect for your Fall Baking weekends!
Course: Breakfast
Cuisine: American
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 6
Calories: 669kcal
Author: Jenny
Cost: $10
Print Pin Rate

Equipment

  • Waffle Iron
  • Bowl
  • Microwave

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

Calories: 669kcal | Carbohydrates: 81g | Protein: 9g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 145mg | Sodium: 556mg | Potassium: 426mg | Fiber: 2g | Sugar: 47g | Vitamin A: 4334IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 3mg
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