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Pumpkin Spice Buttermilk Waffles

A delicious pumpkin spice buttermilk waffle recipe for any time of year!

Pumpkin Spice Waffles

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.

Pumpkin Spice Waffles

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!

cultured buttermilk blend

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, 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.

batter in the waffle maker

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 buttermilk waffles this fall (or anytime, of course).

Check out my other popular waffle recipe, this Jiffy cornbread waffle recipe

Pumpkin Spice Buttermilk Waffles

Pumpkin Spice Buttermilk Waffles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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. 

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