Buttermilk Pumpkin Waffles

These pumpkin waffles are likely the best you’ve ever had! Made with buttermilk and warm spices that yield tender and flavorful waffles. Go on a fun adventure with four different tasty toppings to pair with your pumpkin waffles!

Literally jumping with excitement to talk about these buttermilk pumpkin waffles, y’all! We’re all still collectively deep in all things pumpkin and spices and other fall flavors, yes? Lol. Listen, it’s all I see whenever I login to my socials. No complaints from me at all because I can dig it. Thus, we’re keeping the theme of the season going with these pumpkin-inspired homemade waffles!

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DISCLOSURE: This post is sponsored by FoodSaver® who I’m so happy to continue working with; all thoughts expressed here are my own. I’ve had a blast being a brand ambassador for them and developing scrumptious eats every month. Check out these funfetti pudding cookies and these granola bars!

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Buttermilk Pumpkin Waffles Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• all purpose flour: gluten-free flour or whole wheat flour as sub.
• baking powder + baking soda: make sure yours is fresh!
• spices: cinnamon, nutmeg, and ginger= fall flavors, yum.
• kosher salt: adds balances amongst other flavors.
• eggs: helps to give these waffles structure.
• brown sugar: there’s nothing like it, use granulated sugar as sub.
• pumpkin puree: the main attraction, not pumpkin pie mix!
• whole buttermilk: adds a tang of flavor and keeps these waffles tender af.
• unsalted butter: gives signature richness and a flavorful taste.

Best-Ever Pumpkin Spice Waffles

This one here is my go-to buttermilk pumpkin waffles recipe that I’ve been making for *so long* now. These waffles are so tender and moist thanks to buttermilk + butter. Both are a must for me in a lot of my recipes! Nice and warm flavors from spices like cinnamon, nutmeg, and ginger. Brown sugar adds a wonderful sweet richness and molasses note. These waffles are the greatest!

& for more tasty eats: peep my sweet potato pound cake, this double chocolate banana bread, and my top reader-favorite, lemon sweet rolls, swoon! ♡

How To Make Pumpkin Waffles

(Note: please see the recipe card directly below for the complete written instructions.)

1. Whisk the dry ingredients. In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk together to combine and then set aside.
2. Mix the wet ingredients. In a large bowl, whisk together the eggs and brown sugar. Then add in the pumpkin puree and the buttermilk, whisk to combine.
3. Bring it all together. Empty the dry mixture into the wet and use a rubber spatula to fold everything in until just combined.
4. Fold in the butter. Lastly, fold in the melted butter until just combined. The reason you fold this in last as opposed to mixing it in earlier has to do with gluten formation. Adding it in last ensures that the butter/fat does not bond with the gluten proteins. In a nutshell, this method produces a more tender waffle and not a dense waffle caused by gluten formation.

Why You’ll Love These Waffles

⇢ SO EASY! These buttermilk pumpkin waffles are super easy to throw together and heat up in your waffle iron. Skip the local breakfast joint and whip up a batch of these homemade waffles in under 30 minutes!

⇢ INCREDIBLY GOOD. Like I said earlier, this pumpkin waffle recipe is my go-to. I’ve made so many batches and everyone loves just how tasty these waffles are. Extra tender, perfectly spiced, and loaded with flavor.

⇢ THE BEST FALL TREAT. I know I’m not alone when it comes to leaning into all the cozy vibes that this season brings. These waffles are such a cute lil treat to make for yourself + family when staying in on the weekends.

⇢ MAKE AHEAD GOALS! Make a batch of these pumpkin waffles; and keep them stored away to pop in the toaster whenever you need ’em. Trust me when I say that your future self will thank you!

Choose Your Own Adventure, Waffles

Okay, this part is my most favorite thing about this recipe, y’all 🙌🏾

⇢ You see, these pumpkin waffles are so good by themselves but I’ve created 4 different toppings to have fun with. These toppings are all unique in their own way and there’s sure to be a pairing for all tastebuds! You ready for ’em?:

• The Cozy Fall Feels: This waffle features sautéed chopped apples spiced with cinnamon, pumpkin pie-spiced whipped cream, and crunchy pecan pieces. So classic, so simple, and gives the ultimate cozy feels.
• The Sexy Savory: This waffle is bougie, unbothered, and high class. It features prosciutto, bartlett pear slices, and a juicy fig. It’s giving first-class, I’m-better-than-you vibes. A waffle for those that enjoy sweet/savory combos!
• The Pumpkin Overload: This is the pumpkin lovers dream breakfast scenario. It’s got a healthy dollop of pumpkin butter, a topping of pumpkin-flavored yogurt, pepitas (pumpkin seeds), and a dash of pumpkin pie spice.
• The Campfire Delight: For those who love them some of that sweet sweet. This waffle has a generous drizzle of nutella, torched marshmallows, and crushed graham crackers. So dang good and a BBR personal fave!

⇢ I used mostly store-bought ingredients like pumpkin butter and pumpkin-flavored yogurt for development. You can surely make your own homemade goods if you’d like. However, don’t overthink the CYOA creations as they’re just inspiration to have fun with to spruce up these pumpkin waffles.

How To Store Pumpkin Waffles

Keep your waffles stored away inside of any airtight container. I recommend keeping them inside of the freezer (as opposed to the fridge) and then toasting whenever you’re ready for them. These waffles will keep for up to 2 months this way. ⇢ Pro tip: place a piece of parchment paper in between each waffle so that they don’t stick together and then store them in a large plastic bag.

>> FoodSaver® bags are not recommended for the freezer.

Tips + Tricks, FAQs, And More

• How To Keep Waffles Warm: If making a large batch of waffles, I recommend laying your waffles in a single layer on a large baking sheet. Then place them in the oven (right around 200°F) until ready to serve.
• Don’t stack waffles!: Stacking them right after they’ve cooked will yield soggy waffles. Instead, as you cook, place each waffle in a single layer on a wire rack to allow the steam to breathe/ventilate.
• Best brand of pumpkin puree?: I have tried so many cans of pumpkin puree and my hand always seems to reach for Libby’s. It has a rich, orange-hue that is in its purest form, to me. Although, use whatever pumpkin puree you have.
• Don’t over mix the batter: Earlier we talked about gluten formation, well, over mixing the waffle batter will cause super dense waffles and I’d hate that for you. Mix until just combined, a few lumps is not bad.
• Preheat your waffle iron: Make sure your waffle iron (<< the one I own) is preheated before scooping in the batter. This helps to give waffles a crispy exterior with a plush interior << truly the best waffle experience! 🧇

So excited for you all to make these buttermilk pumpkin waffles this season and beyond! Be sure to tag me in all your recipe remakes- I love it when you do! ♡

Love breakfast/brunch recipes? Holla at my buttermilk waffles, these fluffy blueberry pancakes, and this challah french toast with strawberry compote.

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