Buttermilk Pumpkin Waffles are the perfect treat for your weekend breakfast or brunch. Homemade waffles are easy to make with only a few simple ingredients.
Whipped egg whites makes these Old-fashioned Buttermilk waffles light and fluffy. Pumpkin and spices adds the extra depth of fall flavors. You’ll need a waffle iron– it’s a good investment if you love to create homemade breakfast. I use a Belgian waffle maker. You pour the waffle batter into the Belgian waffle maker and flip it while it cooks.
This is the time of year that I stock our pantry with many cans of mashed pumpkin. You can certainly mash your own pumpkin if you grew them. Make a few extra waffles and put them in freezer Ziploc bags for those days that are super crazy, but you still want something homemade. You can simply plop the frozen waffles in the toaster to warm them up and re-crisp.
How to make Homemade Pumpkin Waffles:
Step 1: Separate the eggs into two different bowls. Be very careful not to break any egg yolk into the whites or they will not whip correctly.
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.
Step 3: Cook the waffles in your waffle iron according to the manufacturer’s instructions. Serve with softened butter, warm maple syrup, whipped cream, and a sprinkle of cinnamon.
This Belgian waffle maker has a removable tray that catches all of the overflow and makes clean up a breeze!
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.
Pumpkin adds moist texture and autumnal flavor to these spiced waffles. Beaten egg whites folded into the batter make them especially fluffy. This is an old-fashioned buttermilk waffle recipe that came from another farm family. I adapted it to include pumpkin. Such great flavors for the fall and winter!
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- 2 1/2 cups all-purpose flour
- 2 cups buttermilk
- 1 cup pumpkin puree
- 4 large eggs room temperature, separated
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon baking powder
- 6 tablespoons butter melted
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- pure maple syrup for serving
- whipped cream for serving
Separate your eggs into 2 different bowls. Add 1/2 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.
Heat your oven to about 200 degrees F to keep waffles warm while you cook the rest. Place them on a half sheet pan lined with parchment paper or in a ceramic baking dish.
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