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+ servings
pumpkin waffles

Autumn Pumpkin Waffles

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. 
Course Breakfast
Cuisine American
Keyword buttermilk waffles, pumpkin waffles, thanksgiving breakfast
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 waffles
Calories 120kcal
Author Julia


  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • teaspoon nutmeg
  • 1 cup buttermilk
  • 1 cup pumpkin
  • ¼ 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.


Calories: 120kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 59mg | Potassium: 149mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3340IU | Vitamin C: 0.8mg | Calcium: 62mg | Iron: 1.1mg