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I have no shame about being a pumpkin junkie. I have a board dedicated to pumpkin recipes on Pinterest, which I consult when I am in the mood for something pumpkiny. The mood can strike at any time of year, but it strikes most often in the fall – like right now.
Today I’m sharing my recipe for Pumpkin Spice Waffles with you because they are my current obsession.
The past two weekends I have made a batch on Sunday, threw the rest in the fridge, and enjoyed them warmed up in the toaster for breakfast all week!
I prefer to make these with buttermilk, but you can use regular milk if needed. One of my must-have items is this Saco Pantry buttermilk powder that my friend Brooke introduced me to long ago. It is a little pricey at around $5, but it lasts a long time and makes such a difference in recipes!
The pumpkin puree makes these waffles super moist, but can also lead to soft and mushy waffles. I recommend transferring them to a cooling rack over a cookie sheet in a warm oven immediately after you make them, and NOT to a plate.
Also, my dad told me years ago not to take a waffle out of a waffle iron when the “ready” light goes on, but to instead wait for almost all of the steam to stop coming out of the waffle maker. I would definitely suggest taking his advice for this recipe, or else you are guaranteed to get soggy waffles!
One more thing – because they are so moist, be careful to not overload the waffle iron. If you do, the middle won’t get done. Here’s about how much batter I suggest using to get the best results!
I hope you treat yourself to some delicious pumpkin spice waffles this fall (or anytime, of course)!
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp allspice or cloves
- 3 medium eggs
- 1 cup buttermilk (or any milk)
- 1 cup canned pumpkin puree
- 2 tsp vanilla
- 1/4 cup vegetable oil
- Preheat waffle iron.
- Whisk together dry ingredients (flour, brown sugar, baking powder, salt, spices) in a medium bowl.
- In a large separate bowl, beat eggs until fluffy. Mix in buttermilk, pumpkin, vanilla, and oil.
- Add the dry ingredients to the wet ingredients, and fold until they are just combined.
- Add mixture to waffle iron and cook until steam almost completely stops coming out of the waffle iron.
- Remove waffles and place on a cooling rack over a cookie sheet in a warm oven.
- Serve with whipped cream and cinnamon, butter, or syrup.