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5 from 1 vote

Buttermilk Pumpkin Waffles

Course Breakfast


  • 2 cups all-purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 3 large eggs
  • 4 tbsp melted butter
  • 1 1/4 cup buttermilk (see notes)
  • 1 cup pumpkin puree (not pie filling)
  • 1 tsp vanilla extract
  • pinch of salt


  • Preheat the oven to 400°F.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger and nutmeg. Set aside.
  • In a large bowl, whisk together the eggs, melted butter, buttermilk, pumpkin puree, and vanilla extract. Next, add the dry ingredients into the wet ingredients and fold with a rubber spatula, gently until JUST combined. Do not overmix.
  • Bake in your bon cook waffle tray with perforated baking sheet under. Pour about 3/4 cup of the batter into each waffle section. Bake for 20-25 minutes.
  • For serving, top with a pat of butter, maple syrup, whipped cream, or whipped honey butter! 

Storing Directions:

  • Waffles can be prepared and stored in the be save.  When you want to reheat, just pop ’em in a toaster!
  • Note: If you do not want to use buttermilk, regular cow’s milk, almond, coconut, or soy will also work with this recipe.