Fall and Winter are perfect time to make these pumpkin waffles! Imagine cozying up around the kitchen table with a cup of hot coffee or tea and, while it snows or rains outside, enjoying a slice of this waffle smothered in real maple syrup:
It’s a pure comfort! If you love pumpkin, you’re going to love these freshly made pumpkin-buttermilk waffles:
These little breakfast treats are full of pumpkin flavor as they are stuffed to the brim with pumpkin puree: I made sure to use as much pumpkin as I could fit into this recipe proportion-wise: 1 cup of pumpkin puree per 1 cup of buttermilk + 1 cup of flour.
They are spiced up with all classic Fall flavors: cinnamon, ginger, and nutmeg. I am also using just the right amount of brown sugar: 1/4 cup: not overly sweet but enough to make you feel like you’re eating a slice of pumpkin pie!
Top these waffles with REAL maple syrup, or just eat them plain with a cup of slightly sweetened tea or coffee. These are so delicious on their own, they don’t really need any topping.
Keep in mind that pumpkin waffles are moister and denser than regular waffles, so they will need a little longer time to cook in a waffle maker. Also, make sure to heat your waffle maker really well and spray it with non-stick spray before pouring the batter.
It is also comforting to know that these waffles have quite a few nutrients thanks to 1 cup of pumpkin! It’s a pretty healthy breakfast if you think about it! 1 cup of pumpkin , only 3 tablespoons of butter. Definitely more nutritious than your regular waffles. Can’t wait to try making these with whole wheat flour. I bet they would come out just as good as these, if not better!