Pumpkin Waffles are super fluffy, immersed with plenty of pumpkin spice flavor, and drizzled with real maple syrup.
With only a few simple ingredients and just two bowls- you’ll have homemade pumpkin waffles in less than 30 minutes!
I love cooler weather, flannel shirts, jeans and pumpkin spice lattes in the fall!
Homemade waffles are easy to make with only a few simple ingredients. These waffles are packed with pumpkin flavor and can be made quickly! Is there anything better than homemade waffles drizzled with warm maple syrup on a crisp fall day?!
Why this recipe works
- Waffles are easy to make in just two bowls.
- Pumpkin puree and buttermilk makes these waffles super moist.
- Waffles can be made ahead of time, cooled completely, put into large zip-style bags and frozen.
Ingredients for this recipe
- Pumpkin Puree – this is canned pumpkin- not pumpkin pie mix!
- Flour – all-purpose flour is perfect in this waffle recipe.
- Sugar – gives a little sweetness to the waffle batter.
- Baking Powder – this is the leavening agent that makes the waffles rise and get fluffy.
- Eggs – you want the eggs to be room temperature. Whipped egg whites folded into the batter make the waffles super fluffy.
- Butter – use unsalted or salted, whichever you prefer.
- Buttermilk – if you cannot find buttermilk, you can add one teaspoon of vinegar or lemon juice to milk.
- Spices – I prefer to mix my own spices of cinnamon, nutmeg, and cloves, rather than adding pumpkin spice.
How to make this recipe:
Step 1: Separate the eggs into two different bowls. Whip egg whites with cream of tartar until you have stiff peaks.
Step 2: In a large bowl, combine all of the dry ingredients with a spoon. Add the egg yolks, vanilla, melted butter, pumpkin, and buttermilk and combine. Gently fold in the whipped egg whites with a rubber spatula.
Cooking the waffles:
Step 3: Cook the waffles in your waffle iron according to the manufacturer’s instructions.
Step 4: Serve with softened butter, warm maple syrup, whipped cream, and a sprinkle of cinnamon.
This waffle maker has a removable tray that catches all of the overflow and makes clean up a breeze! And that makes my life easy!
I usually use a fork to gently and carefully remove the waffle. Just be careful not to scratch the non-stick coating on the waffle maker.
Make a few extra waffles and put them in freezer zip-style bags for those days that are super crazy, but you still want something homemade. Be sure the waffles are cooled completely before you put into bags– or they will have too much moisture and make them soggy!
Simply plop the frozen waffles in the toaster to warm them up and re-crisp.
Whipped egg whites folded into the batter make these waffles super moist and fluffy.
You likely have too much moisture. Cook on medium to high heat and cook long enough so the waffle is crispy outside but tender inside. Keep them warm and crispy in a 200-250 degree F oven while you make more.
Pumpkin adds moist texture and autumnal flavor to these spiced waffles. Beaten egg whites folded into the batter make them especially fluffy. You’ll love this buttermilk waffle recipe!
Be sure to warm up your maple syrup for about 30 seconds in the microwave before pouring over your waffles! Remember, maple syrup never goes bad! And, real maple syrup is always the best.
More Fall Desserts
- Pumpkin Bread
- Pumpkin Donuts
- Apple Fritters
- Apple Cider Donuts
- Apple Hand Pies
- Caramel Apple Pie
- Caramel Apples
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!
- 2 ½ cups all-purpose flour
- 2 cups buttermilk
- 1 cup pumpkin puree
- 4 large eggs room temperature, separated
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon baking powder
- 6 tablespoons butter melted
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- pure maple syrup for serving
- whipped cream for serving
- Separate your eggs into 2 different bowls. Add ½ teaspoon cream of tartar to the egg whites and beat them using a hand mixer until stiff peaks form. Set aside.
- In a large bowl, combine all of the dry ingredients with a spoon. Add the egg yolks, vanilla, melted butter, pumpkin and buttermilk and combine. Gently fold in the whipped egg whites with a rubber spatula.
- Cook the waffles in your waffle iron according to the manufacturer’s instructions. Serve with warm maple syrup and a sprinkle of cinnamon.
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.