Celebrate the season with a family favorite recipe for crispy, fluffy Pumpkin Spice Waffles.
I’ve packed pumpkin and plenty of cinnamon, ginger and cloves into your next favorite fall breakfast: Pumpkin Spice Waffles.
While the pumpkin flavor shines in this seasonal breakfast carb, it’s the splash of buttermilk that guarantees the waffles will remain crisp on the edges and tender in the middle.
No buttermilk in your fridge? Have no fear! You can make your own buttermilk with the following simple steps:
- Add 1 tablespoon of lemon juice to a liquid measuring cup.
- Top the lemon juice with milk (whole or skim) until you reach the 1 cup mark.
- Let it sit for a few minutes, and then use whatever amount you need in place of buttermilk.
And that’s all there is to it! So grab that pumpkin and get ready to upgrade your morning meal with light and fluffy Pumpkin Spice Waffles.
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- 2 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 cup whole milk
- 1 cup buttermilk
- 1 cup canned pumpkin
- 6 Tablespoons (¾ stick) unsalted butter, melted
- Chopped pecans, for serving (optional)
- Maple syrup, for serving (optional)
- Waffle baker
- In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
- In a separate large bowl, whisk together the eggs, milk, buttermilk, pumpkin and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. (The batter will be slightly lumpy.)
- Preheat the waffle baker and lightly grease it with cooking spray or vegetable oil. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter.
- Top the waffles with chopped pecans (optional) and maple syrup. Serve immediately.
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Recipe adapted from Epicurious.