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

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Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 669kcal

Author Jenny

Cost $15

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