Fluffy Buttermilk Pumpkin Waffles

These fluffy buttermilk pumpkin waffles are the perfect addition to your fall breakfast line-up. Rich, crispy and full of pumpkin spice flavor. Be sure to scroll down for tips on adapting this recipe to use pancake mix.

If you told me you wanted breakfast to taste like late autumn sun, crisp fall mornings and pumpkin patch strolls, I’d tell you to make these buttermilk pumpkin waffles.

They’re buttery, crisp and packed with pumpkin flavor.

Here’s how to make these waffles

First, preheat your equipment.

Preheat your oven to warm or its lowest temperature setting. This way you can transfer your cooked waffles to the oven to keep them warm while the remaining waffles cook.

Lightly grease the top and bottom of your waffle iron and turn it to medium-high heat.

Second, make the batter.

In a bowl, combine the wet ingredients (pumpkin puree, eggs, melted butter, buttermilk and vanilla extract) and add the brown sugar. Gently whisk until the batter is free of lumps.

Add the remaining ingredients and whisk until just combined.

Finally, cook the waffles.

Add batter to your preheated waffle iron. The amount of batter you’ll need and the length of time it’ll take to cook will be dependent upon your iron.

You’ll know your waffles are done when they’re lightly browned and crisp. A good indicator is that there will be little steam coming out of the iron at that point.

Move your cooked waffle to your preheat oven and continue cooking. Serve immediately once the waffles are done.

How to make waffles with Bisquick or pancake mix

While pancake and waffle mixes contain the same basic ingredients, the ratios are different – namely waffles typically have more sugar, butter and eggs and less milk than pancakes. This is what gives waffles their signature crisp texture and rich flavor.

To adapt this recipe for a pancake mix, you’ll need:

• 1 1/2 cup Bisquick or pancake mix
• 2 tsp pumpkin spice
• 1 tsp baking powder
• 1 cup pumpkin puree
• 2 eggs
• 1 tbsp brown sugar
• 3 tbsp unsalted butter, melted
• 1 cup buttermilk
• 1 tsp vanilla extract

Follow the directions above for mixing.

Expert tips

• Buttermilk substitute: Don’t have buttermilk on hand? You can make your a substitute by stirring 1 tablespoon of white vinegar into the 1 cup of milk.
• Bringing cold eggs to room temperature quickly: If you need to bring your eggs to room temperature quickly for this recipe, fill a bowl with hot water from your tap and place the eggs in it for about 5 minutes.
• Keeping waffles warm: Stacking freshly cooked waffles will result in soggy waffles. To keep them warm and crisp, place them directly on the rack of an oven preheated to warm or its lowest temperature setting.
• Storing leftover waffles: If you want to make your waffles ahead or store any leftovers, cooked waffles can be kept in an airtight container for 2-3 days in the refrigerator or up to 3 months in the freezer.
• Reheating frozen waffles: Bake them at 350F for 10-15 minutes or reheat at 350F in an air fryer for 1-3 minutes.

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