Easy Homemade Pumpkin Buttermilk Waffles

A simple and easy recipe for homemade buttermilk pumpkin waffles. It is spiced just right with all the pumpkin pie spices, is crisp on the outside and spongy soft on the inside and topped with the most delicious maple pecan syrup. It is everything fall and so delicious that I can’t wait for you to try it.

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Is there anything else that screams falls like pumpkin? No,I don’t think so. Yes, there are apples and other squashes. But pumpkin has single handedly taken over promoting all food that is fall.

Fall mornings are a favorite. Crisp chilly mornings with still enough sunlight shining through to make you feel all warm and cozy. Add to that, the fragrance of warm spices cooking up in the kitchen with all the fall pumpkin flavors. What is not to like about all that, right?

Here are some of our favorite fall breakfast recipes

• Pumpkin Pie Oatmeal Bake
• Pumpkin Pie Chia Pudding with Pecan Crumble
• Apple Cinnamon Pancakes with Cardamom Spiced Honey Apple Compote

Now that I have gotten you all excited about fall mornings, let’s go see how to make these delicious homemade pumpkin buttermilk waffles.

These buttermilk pumpkin waffles are

• Simple and easy
• Homemade from scratch
• Warm with delicious fall flavors of pumpkin pie spice
• Golden crispy yet so spongy and soft on the inside.
• Delicious with warm maple pecan syrup on top.

What do you need to make Pumpkin Waffles?

• Pumpkin puree – canned pumpkin puree works just fine for this recipe. Make sure you get pumpkin puree and not pumpkin pie filling. They are very different.
• All purpose flour – to make it gluten free you can use any 1-to-1 substitute for all purpose flour. I haven’t tested this recipe with almond flour, so I cannot really speak to it.
• Eggs – I used large eggs
• Whole Milk – I prefer whole milk but if you have only 2% or low fat, feel free to use that.
• Buttermilk – if you don’t have buttermilk and don’t want to substitute, you can make your own by mixing a tablespoon of white vinegar to a cup of milk.
• Pumpkin Pie Spices – you can use the mix or make your own mix with ground cinnamon, ground ginger, ground cloves and a little nutmeg. I prefer making my own mix as there is one less spice mix to have in my already overflowing spice drawer.
• Baking soda and baking powder
• Brown sugar – this gives it that golden depth in both color and flavor. If you don’t have it, you can substitute with regular granulated sugar. It won’t be exactly the same, but it will work.
• Melted butter

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How to make buttermilk pumpkin waffles?

1. Mix the wet ingredients together – mix together the pumpkin puree, milk, buttermilk, eggs and melted butter together. You don’t have to whisk it, just enough so they are all mixed together.
2. Mix the dry ingredients together – mix together the flour, brown sugar, baking powder, baking soda and the pumpkin pie spices together. 
3. Mix the wet and dry ingredients to form a batter. Add more milk or buttermilk at this point, if you want to change the consistency. Some flours and other ingredients absorb liquids differently than others and it may change the consistency a little. 
4. Preheat your waffle iron as per manufacturer’s instruction. 
5. Pour batter into your waffle iron and cook. I use about ½ cup of batter for a 5 inch square belgian style waffle. How much batter to pour may vary depending on the size of your waffle maker.
6. Remove from the waffle maker, add toppings and serve warm.

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What topping can I put on the pumpkin buttermilk waffles?

You can serve these pumpkin buttermilk waffles with melted butter, maple syrup or whipped cream on top.

I made this delicious Maple Pecan Syrup with just three ingredients – butter, pecans and maple syrup and it is the perfect thing to top this delicious pumpkin waffle with.

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Can I freeze Pumpkin Waffles?

You absolutely can. These pumpkin buttermilk waffles are very freezer friendly, so I always make some extra and freeze them for later. You can just place them in freezer friendly zip lock bags and you are good to go. 

Just take them out when you are ready to make them and pop them in your toaster or toaster oven just like you would any frozen waffles.

Can I add pumpkin puree to store bought waffle mix?

You can. Treat the waffle mix as the dry ingredients and adjust the wet ingredients to get the right consistency. But honestly, this from-scratch waffle recipe is so simple to make that I wouldn’t go for a ready made waffle mix at all. But if you have one lying around and need to use it, I totally get it.

Recipe Tips for making delicious Pumpkin Buttermilk Waffles

• Use pumpkin pie spice instead of the individual spices given in this recipe, if that is what you have.
• You can use buttermilk and milk like in this recipe or you can use all buttermilk or all whole milk also. You can also substitute with any non-dairy milk if you want to make this dairy free.
• To make ahead, you can make the batter ahead or make waffles and refrigerate or freeze them. If refrigerated, just heat your waffle iron on the lowest setting (or reheat setting if your waffle iron has that) and place your waffles in it to reheat.

Looking for more breakfast recipes? I have got you covered.

• Masala Sausage and Egg Breakfast Casserole
• Spiced Maple Cranberry French Toast
• Peach Filled Vanilla Yogurt French Toast Roll Ups
• Strawberry Banana Pancakes
• Waffle Bowl Breakfast Parfaits

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