Buttermilk Pumpkin Waffles


  • 2 cups all purpose flour
  • 1 ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 3 large eggs
  • 4 tablespoons melted butter
  • 1 ¼ cup buttermilk (see notes)
  • 1 cup pumpkin puree (not pie filling)
  • 1 teaspoon vanilla extract




    Preheat the oven to 400F.

    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 at 400, 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.


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