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Fluffy Buttermilk Pumpkin Waffles

Jump to Recipe·Print Recipe· 5 from 1 review

These fluffy buttermilk pumpkin waffles are the perfect addition to your fall breakfast lineup - rich, crispy, and full of pumpkin spice flavor.

four orange pumpkin waffles stacked on top of each other with a fig, granola and butter with maple syrup poured over the top from a small white pitcher.

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.

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Ingredients

Below are a few recommendations for key ingredients. A full list with measurements can be found in the recipe card.

  • Pumpkin puree: This recipe calls for canned pumpkin but you can also make your own pumpkin puree.
  • Brown sugar: Adds sweetness and notes of caramel.
  • Butter: Provides fat, moisture, and a buttery flavor. Melting the butter makes it easier to whisk in, reducing the chances of overmixing the batter.
  • Baking powder + baking soda: We're using both in this recipe because baking soda neutralizes the flavor of acids and we want to preserve that buttermilk tang.
  • Buttermilk: Adds moisture and tang. When combined with baking soda, it also helps the waffles rise.
  • Eggs: Provide stability and richness. Should be room temperature to keep the batter from seizing.
  • Pumpkin spice: Give the waffles that signature pumpkin spice flavor. If you don't have any pumpkin spice on hand, here's how to make your own.

How to make pumpkin waffles

Whisk with thick, orange batter dripping off of it into a white bowl.

First, preheat your equipment and make the batter.

Preheat your oven to warm or the lowest temperature setting.

Grease your waffle iron and set it to medium-high heat.

Whisk together the wet ingredients and brown sugar. Add remaining ingredients and whisk to combine.

Overhead view of light orange waffle batter on a black waffle iron.

Second, cook the waffles.

Spoon the batter into 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.

Check your waffle iron's instructions for more information.

Overhead view of cooked waffle on a waffle iron.

Close the iron and cook until lightly browned and crisp. A good indicator is that there will be little steam coming out of the iron at that point.

Overhead view of pumpkin waffles on a cooling rack.

Finally, keep the waffles warm.

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 ½ cup Bisquick or pancake mix
  • 2 teaspoon pumpkin spice
  • 1 teaspoon baking powder
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tablespoon brown sugar
  • 3 tablespoon unsalted butter, melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Follow the directions above for mixing.

two triangles of waffles on a blue plate topped with a square of butter, a halved fig and granola.

Expert tips

  • 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.

Substitutions

Buttermilk substitute: Don’t have buttermilk on hand? Stir one tablespoon of white vinegar into one cup of milk (whatever you have on hand should work, although I don't recommend skim).

Storage

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.

More delicious breakfasts

Want more delicious breakfast ideas? Here are a few more favorites:

Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me make them better.

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Recipe

Fluffy Buttermilk Pumpkin Waffles

two triangles of waffles on a blue plate topped with a square of butter, a halved fig and granola.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These fluffy buttermilk pumpkin waffles are the perfect addition to your fall breakfast lineup - rich, crispy and full of pumpkin spice flavor. 

  • Author: Claire Coffey
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Units Scale
  • 1 ½ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • ½ tsp salt
  • 1 cup pumpkin puree
  • 2 eggs, at room temperature
  • ¼ cup unsalted butter, melted
  • 2 tbsp brown sugar
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to warm or its lowest temperature setting.
  2. Lightly grease your waffle iron and turn to medium-high heat.
  3. In a bowl, combine the wet ingredients (pumpkin puree, eggs, melted butter, buttermilk and vanilla extract) and add the brown sugar.
  4. Gently whisk until lump free.
  5. Add the remaining ingredients and whisk until combined.
  6. Add batter to your preheated waffle iron and cook per the iron's instructions (many take between 3-5 minutes to cook).
  7. Move the cooked waffle to the preheated oven to keep warm while the remaining waffles cook.

Notes

  • 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.

Nutrition

  • Serving Size: 1
  • Calories: 249
  • Sugar: 6.6g
  • Sodium: 527mg
  • Fat: 10g
  • Saturated Fat: 5.7g
  • Carbohydrates: 33g
  • Fiber: 2.1g
  • Protein: 7g
  • Cholesterol: 77mg

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  1. Sue says

    These sound so delicious right now!



    Reply