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Two squares of pumpkin waffles on white plate smothered in buttermilk caramel syrup.

Fluffy Pumpkin Waffles

Yield: 6 to 7 (7 or 8-inch) waffles
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 ¼ cups (303 g) buttermilk (see note)
  • 1 cup (245 g) canned pumpkin puree
  • 4 large (200 g) eggs
  • 6 tablespoons (86 g) butter, melted
  • 2 teaspoons vanilla extract
  • 2 cups (284 g) all-purpose flour
  • 2 tablespoons (27 g) granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice

Instructions 

  • In a large bowl, whisk together the buttermilk, pumpkin, eggs, butter and vanilla until very well-combined.
  • In a separate medium bowl, whisk together the flour, sugar, baking powder, cinnamon baking soda, nutmeg, salt, ginger and allspice.
  • Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks remain. Don't over mix or the waffles may cook up tough instead of soft and fluffy.
  • Heat a waffle maker to medium. Scoop batter into hot waffle maker and cook until golden.
  • Serve with butter, maple syrup, buttermilk syrup (recipe below), nutella, or whatever your heart desires.

Notes

Buttermilk: I prefer using store bought buttermilk in this recipe, but you can sub in homemade buttermilk (milk + squeeze of lemon juice or whisk together 1/2 milk + 1/2 sour cream). Regular milk can be subbed for the buttermilk, but the waffles may not be quite as fluffy and tender. 
Buttermilk syrup: click here for the recipe for homemade buttermilk caramel syrup (crazy delicious with these waffles).