Celebrate the season with a family favorite recipe for crispy, fluffy Pumpkin Spice Waffles.
Pumpkin Pie Pancakes, Pumpkin Chocolate Chip Muffins, Pumpkin Whoopie Pies, Pumpkin Bread – I suppose it was only fair we lend some pumpkin love to light and fluffy buttermilk 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.
I love this pumpkin spice waffles. I will make it again.
I’m so glad you enjoyed the recipe, Michael!
Just made these this morning for a friday rainy day breakfast for the fam (I never do that!). Did one sub – 1 cup almond flour for 1 cup of white to give it more protein. They were delish and my hubs and 2 teens loved them.
Love reading this, Suzanne! I’m thrilled your family enjoyed the pancakes!
Loved this! Thank you for a relaxing Saturday breakfast :)
You are so welcome, Kim! I’m thrilled you enjoyed the recipe!
This recipe is perfection!!! The flavor and texture are exactly what I was hoping for. My house smells like a PSL. Delicious!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Linda!
Want d to us fresh pumpkin instead of canned..how can I do so?
Hi Priya! I’ve never tried this recipe with fresh pumpkin purée but my #1 tip would be to make sure you remove as much liquid as possible, as fresh pumpkin purée tends to contain a lot more liquid than the canned variety. Hope that helps!
Perfect recipe (just like all of Kelly’s recipes)! Made the whole house smell like the holidays, and everyone loved them! My kids (10/8/8) asked for thirds. We’re already planning to make them on Thanksgiving morning.
AMAZING! Absolutely love hearing this, Kara! So thrilled you and your family enjoyed the recipe :)
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