Buttermilk Pumpkin Waffles

Pumpkin isn’t just a scary face anymore.

Pumpkins dominate the fall season, their faces appearing on billboards and plastic buckets, their representatives occupying porch steps and window sills.  When we think of pumpkin patches and Halloween, we have the Jack O’Lantern variety in mind.  And that’s too bad.  Pumpkins have become one of the few fruits, if not the only one, that has been turned from a food into a decorative device to be detailed, and then discarded.

This fall, we should look away from the ghosts and goblins, and turn our sights towards sweeter pursuits.  Sugar pumpkins, also called pie pumpkins, are the sweet and tender variety.  Unlike their carving cousins whose meat is stringy and moist, this variety is perfect for cooking.  Instead of bats, owls, and other winged creatures of the night, pie pumpkins give us the bounty of fall, from pumpkin bread and pumpkin waffles, to pumpkin soufflé and pumpkin rolls.  And these examples are just that: examples.  Pumpkin can spice tea and coffee, create muffins and its accompanying butter, or calmly meld into soups and risotto.

Here is just one idea to transform your pumpkin from a fleeting face into a fancy feast.

Buttermilk Pumpkin waffles

PREP TIME: 10 minutes
COOK TIME: 5 minutes
YIELD: 12 Waffles

2 1/2 cups all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
2 1/2 cup shaken buttermilk
4 tablespoons melted butter
1 cup fresh (recipe here) or canned pumpkin puree
Confectioners’ sugar (optional)


1.  Preheat the waffle iron to the desired setting.

2.  Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl.  In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.

3.  Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges.  The entire lower grid should be filled.  Flip the lid, and cook until ready.  Drizzle with syrup or confectioners’ sugar, and serve warm!


12 responses to “Buttermilk Pumpkin Waffles

  1. Looking forward to these this weekend!

  2. All you have to say is that there’s pumpkin in something and I’m all for it.

  3. I had actually already bookmarked your recipe, but I saw a different photo on Tastespotting and got excited all over again :). I am a self-described pumpkin fiend, and these waffles sound and look fantastic!

  4. Made these this morning with whole wheat pastry flour – amazing! Thanks so much for a delicious pumpkin waffle recipe 🙂

  5. Excellent waffles-crispy outside, soft on the inside. I made them with whole wheat pastry flour and added some toasted black walnuts. Delish..

  6. Pingback: Favorite Pumpkin Recipes

  7. Hello!
    This sounds yummy 🙂 Can I substitute skim milk for the buttermilk?

  8. You can. However, you might want to add a little sour cream or yogurt, because you want something to react with the baking powder, to give the pancakes a little fluff. The buttermilk reacts given its acidity; skim milk will not.

  9. It is a moist waffle, I found it needed a lil extra time cooking, otherwise it was delicious! The kids loved it too.

  10. Can’t you make your own buttermilk with skim milk? Here is an emergency substitution version of buttermilk. I make it all the time and don’t’ buy buttermilk. I hate buying an ingredient like that to use for one recipe and then having to throw the rest away. Just add a tsp of vinegar per cup of skim milk. Let it sit for 5 minutes. I’ve never tried this with skim milk as we use 1% milk. But I don’t see why it wouldn’t work.

  11. Thanks for the helpful advice about buttermilk!

  12. You can also separate the eggs and add yolks to wet ingredients then combine dry ingredients and beat egg whites to stiff but not dry peaks and gently fold into batter. This will give the waffle more lift. You might not want to put as much batter in the iron as it will spread.

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