Pumpkin Waffles – perfect Autumn breakfast. The waffles are made with buttermilk, brown sugar, pumpkin puree and spices: ginger, cinnamon, nutmeg. Great recipe to make for Thanksgiving breakfast.
Fall and Winter are perfect time to make these pumpkin buttermilk 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 the cinnamon pumpkin waffle sprinkled with a 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 sweet 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.
Tips for making pumpkin waffles
- 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 pancake 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 puree , only 3 tablespoons of butter for 12 waffles. 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!
Other pumpkin breakfast recipes
- Pumpkin Banana Chocolate Chip Muffins
- Pumpkin Banana Bread with Apples
- Pumpkin Pancakes with Cinnamon Apples
These pumpkin waffles are made with buttermilk, brown sugar, pumpkin puree and spices: ginger, cinnamon, nutmeg. Autumn breakfast recipe. Perfect for Thanksgiving or Christmas breakfast menu.
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1 cup buttermilk
- 1 cup pumpkin
- 1/4 cup brown sugar
- 2 eggs
- 3 tablespoons butter , melted
Combine first 5 ingredients (dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg) in a medium bowl and mix thoroughly. Set aside.
In a separate bowl, combine the next 5 ingredients (buttermilk, pumpkin, brown sugar, eggs, melted butter) and whisk to combine.
Add dry ingredients to wet ingredients and whisk to combine.
Preheat waffle iron until it’s very hot. When the waffle iron is very hot, spray it with non-stick spray. Pour just enough pumpkin waffle batter to cover the bottom, and cover with the top portion of waffle iron. Cook for a longer time than your usual regular waffles. Repeat.
Serve pumpkin waffles with real maple syrup or just eat them plain.