Buttermilk Pumpkin Waffles
Buttermilk Pumpkin Waffles are crisp-edged, fluffy breakfast treats packed with real pumpkin and cozy spices, perfect for a comforting autumn morning.
The first bite is all golden crunch, followed by a pillowy center scented with cinnamon and nutmeg like a warm hug on a chilly day. Every fall, my mom would pull out her faded waffle iron and fill the house with that unmistakable aroma; just the memory brings an instant sense of home. This recipe is special because it’s effortless and flexible easy swaps for dietary needs, no fancy gadgets, and mess-free every time, yet the results feel bakery-worthy.
Get ready for waffles that’ll make your kitchen smell like pure joy and turn even an ordinary breakfast into something to savor together.
Why You’ll Love These Cozy Waffles
- Fluffy, golden edges: Every waffle comes out with gorgeous crispy edges, giving way to a pillowy, spiced pumpkin center that practically melts in your mouth.
- Autumn in your kitchen: The scent of cinnamon and nutmeg swirls through your kitchen as they cook, instantly making even an ordinary weekday morning feel special.
- Instant brunch vibes: You don’t have to wait for the weekend; these waffles turn any breakfast into a celebration, whether you’re gathered around the table or sneaking a cozy solo bite.
- Taste of nostalgia: Pumpkin and warm spices come together for that classic, autumn-inspired comfort that’s perfect for family breakfasts or for pairing with a batch of Pumpkin Brownies for the ultimate fall treat.
Ingredients You’ll Need
- Pumpkin Purée: The star of the show this brings lush pumpkin flavor and soft moisture to every bite (just be sure to use pure pumpkin, not pie filling).
- Buttermilk: Adds a lovely tang and makes the crumb extra tender, helping those golden edges crisp up beautifully.
- All-Purpose Flour: Keeps things light yet hearty, supporting the fluffiness of the waffles.
- Baking Powder & Baking Soda: These pantry staples give your waffles their irresistible rise and airy texture.
- Brown Sugar: Offers just enough sweetness and a hint of molasses for cozy depth.
- Eggs: Help bind everything together and add extra richness.
- Spices (Cinnamon, Nutmeg, Ginger): Warm, fragrant notes that perfume your kitchen true autumn comfort.
- Butter: Melted into the batter, it brings soft centers and those coveted crispy edges.
- Salt: Just a pinch sharpens all the flavors and balances the sweetness.
- Maple Syrup (for serving): The classic drizzle for serving, pure comfort on a plate.
- Swaps for Dietary Needs: Try whole wheat or Oat Flour Pancakes for a whole grain twist, or dairy-free butter and milk for a plant-based option.
How to Make Buttermilk Pumpkin Waffles
- Mix Dry Ingredients
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This cozy spice blend sets the mood for autumn mornings. - Whisk Wet Ingredients
In a larger bowl, beat the eggs and brown sugar until creamy, then stir in pumpkin purée and buttermilk. The batter should look plush and a little golden. - Combine & Fold
Gently fold your dry mixture into the wet with a spatula. Add in the melted butter last, folding just until you see the last streak disappear don’t over-mix for tender waffles! - Preheat & Portion
Let your waffle iron preheat until piping hot. Lightly spritz with nonstick spray, then ladle in just enough batter to almost fill the grids (it spreads as it cooks). - Cook ‘Til Golden & Crisp
Watch for steam to lessen and the edges to turn perfectly golden. The waffles should pull away cleanly, with a crisp shell and fluffy interior.
- Serve & Enjoy
Transfer each waffle to a wire rack (not a plate!) so they stay crispy. Top while warm with butter and maple syrup for pure coziness.
Tips for the Best Results
- Batch & Keep Warm: Place fresh waffles on a wire rack in a low oven while you cook the rest this keeps edges crispy and avoids steaming.
- Fight Soggy Waffles: If your waffles feel soft, pop them back in the iron for a quick crisp-up or toast individual squares in the oven before serving.
- Flavor Upgrades: Sprinkle your favorite mix-ins think toasted pecans, a pinch of clove, or orange zest into the batter for a little extra magic.
- Measuring Matters: Lightly spoon flour into your measuring cup for fluffier results; never scoop directly, as it packs the flour down and can make waffles dense.
- Fold Gently: Once the wet and dry ingredients meet, fold just until combined for tender, melt-in-your-mouth texture. Overmixing leads to chewiness.
- Want more cozy tips? See my Pumpkin Cheesecake Swirl Cobbler for ideas on fall baking bliss!
Variations & Substitutions
- Dairy-Free Delights: Trade the buttermilk for almond milk mixed with a squeeze of lemon, and swap melted butter for a favorite plant-based version. You’ll still get fluffy, golden waffles with that tender pumpkin crumb.
- Go Gluten-Free: Try a trusted 1:1 gluten-free flour blend these work beautifully in waffles, bringing all the cozy flavor and none of the wheat.
- Whole Grain Goodness: Make it heartier with white whole wheat flour or oat flour for extra fiber and nutty warmth. If oat flour intrigues you, peek at these Oat Flour Pancakes for more wholesome ideas!
- Mix-Ins for Magic: Scatter chocolate chips, chopped pecans, or even dried cranberries into the batter before cooking for little bursts of rich sweetness or crunch.
- Custom Spice Blends: Tweak the spices add a pinch of cardamom or swap in pumpkin pie spice for a unique, homemade signature that matches your mood.
Storage & Reheating Tips
- Fridge Storage: Cool waffles completely, then place in an airtight container or zip bag. Layer parchment or wax paper between waffles to keep them from sticking.
- Freezer-Friendly: For longer storage, freeze waffles in a single layer on a baking sheet until solid. Transfer to a freezer bag or container you’ll thank yourself on busy mornings!
- Reheating for Crispiness: Pop waffles straight from the fridge or freezer into a toaster or toaster oven this brings back their golden, crispy edges in just a few minutes.
- Batch Ahead: Make extra and freeze! On hectic weekdays, you can enjoy homemade comfort at a moment’s notice.
- No Soggy Leftovers: Avoid microwaving, as it makes waffles soft. For more cozy breakfast ideas, you might also love my Pumpkin Brownies for a freezer-friendly treat!
How to Serve These
- Maple pecan butter swirl: A pat of rich maple pecan butter melting into every waffle square is pure autumn magic. That sweet, nutty richness pairs perfectly with the spiced pumpkin base.
- Billowy whipped cream and fruit: Top your stack with clouds of whipped cream and a handful of fresh berries or sliced pears you’ll have a brunch plate as stunning as it is delicious.
- Fall brunch spread: Lay out these Buttermilk Pumpkin Waffles with sausage links, crispy bacon, and coffee for a cozy family breakfast. They’re just as at home in a special-occasion brunch as a laid-back weekend.
- Breakfast-for-dinner favorite: Sometimes, the best way to enjoy these is under soft lighting, with warm mugs of cider and a simple salad alongside.
- Topping bar for every craving: Offer bowls of toasted walnuts, cinnamon sugar, chocolate chips, or a drizzle of caramel for a DIY waffle adventure.
- Cozy up with friends: Add a rustic platter of Pumpkin Cranberry Scones for a beautifully autumnal table complete with flickering candles and good company.
Buttermilk Pumpkin Waffles
Fluffy, spiced pumpkin waffles with crisp golden edges! The perfect autumn breakfast treat, filled with cozy flavors of cinnamon, nutmeg, and brown sugar. Serve warm with maple syrup for ultimate comfort.
Ingredients
Equipment
Method
- In a small bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together and set aside.
- In a large bowl, whisk together the eggs and brown sugar. Add pumpkin puree and buttermilk, whisking until fully combined.
- Fold the dry mixture into the wet mixture with a spatula until just combined. Add melted butter and fold until just incorporated.
- Heat your waffle maker according to manufacturer instructions. Spray with cooking spray, pour in batter, and leave a 1-inch border.
- Cook waffles until golden brown and crispy, about 3-5 minutes per batch. Place cooked waffles on a wire rack in a single layer. Repeat until all batter is used.
- Serve waffles immediately with extra butter and maple syrup, if desired. Enjoy!
Nutrition
Notes
Let the waffles cool on a wire rack to keep them crispy. Swap in gluten-free or whole wheat flour for dietary needs, or use dairy-free milk and butter for a plant-based version. For magic, add pecans, chocolate chips, or orange zest to the batter before cooking. Keep leftovers in the fridge or freezer and reheat in a toaster for crispiness—never the microwave.
Tried this recipe?
Let us know how it was!Can I make the batter ahead of time and keep it in the fridge?
Yes! You can whisk up the waffle batter the night before and store it in the fridge, covered. Just give it a gentle stir in the morning don’t worry if it looks a little thicker, that’s normal. The batter actually gives the spices more time to bloom overnight.
What toppings go well with buttermilk pumpkin waffles?
Try a swirl of maple pecan butter, a cloud of whipped cream, or a scattering of toasted walnuts. Fresh berries or sliced pears add a juicy pop, while a dusting of cinnamon sugar creates extra warmth each topping brings a new cozy twist for your tastebuds.
Can I freeze leftover waffles for later?
Absolutely! Cool waffles on a rack, then lay them in a single layer on a baking sheet to freeze. Once firm, stash them in a freezer bag. Reheat straight from frozen in your toaster or oven they’ll come out golden, crispy, and ready for a hurried weekday breakfast.
How do I keep my waffles crispy if I’m serving a crowd?
Place finished waffles on a wire rack set in a low oven (about 200°F) while you finish the batch. This keeps the edges beautifully crisp and prevents steam from making them soggy perfect for when everyone comes to the table at once, eager for that first warm bite.
