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Buttermilk Pumpkin Waffles Recipe

Buttermilk Pumpkin Waffles Recipe

My girlfriend loves pumpkin, so I enjoy making this for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD:6 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1-1/4 cups buttermilk
  • 1/2 cup fresh or canned pumpkin
  • 2 tablespoons butter, melted
  • Butter and maple syrup, optional

Directions

  • 1. In a large bowl, combine the first nine ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and butter. Stir into dry ingredients just until moistened.
  • 2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through. Yield: 6 servings.

Nutritional Facts

2 waffles (calculated without butter and syrup): 194 calories, 6g fat (3g saturated fat), 83mg cholesterol, 325mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein Diabetic Exchanges:2 starch, 1 fat

Reviews for Buttermilk Pumpkin Waffles

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MY REVIEW
layla noel
Reviewed Sep. 27, 2015

"Great recipe! I am not a big pumpkin fan, but I enjoyed these tremendously. I added an extra tablespoon of pumpkin, and cooked these on a regular waffle maker. I cooked them a little longer to give them a nice toasty look on the outside. They were great paired with a butter maple syrup. Next time I may roast some walnuts and add them on top."

MY REVIEW
Peggie0203
Reviewed Feb. 23, 2015

"I think this is my new favorite pumpkin waffle recipe. They don't keep their shape as well as some waffles, but certainly better than others. They have good pumpkin flavor, and they freeze well for coming mornings."

MY REVIEW
Sherri Duran
Reviewed Oct. 16, 2014

"It was a great waffle recipe. I like being able to make waffles without having to beat the egg whites. I served it with a apple juice syrup. This will be part of my recipes to make every fall."

MY REVIEW
Jaylo1013
Reviewed Aug. 17, 2014

"I thought these waffles tasted great. They were a little dry and not as crisp as I would have liked, but I solved that problem by making one batch at one time and keeping them hot in my toaster oven. That crisped them up a bit. The crisp problem may have been my waffle iron, but I have noticed that when using whole wheat flour things are just not as crisp. Of course that will not stop me from making them again! I added a little Splenda too just to make them a little sweeter. :)"

MY REVIEW
spronovo
Reviewed Jun. 11, 2014

"Delicious, I will make these often"

MY REVIEW
dccookin
Reviewed May. 10, 2014

"These were great, although I wish they had a bit more pumpkin flavor to them."

MY REVIEW
caree929
Reviewed Mar. 26, 2014

"So yummy and spicy and easy. My son and I loved them!"

MY REVIEW
annette.barney@gmail.com
Reviewed Dec. 1, 2013

"When my little boy took his first bite of these waffles he announced that they were " the goodest waffles" he had ever eaten. Everyone at the table agreed. These waffles are delicious. I will make them over and over!"

MY REVIEW
maddawson
Reviewed Sep. 22, 2013

"I absolutely LOVE making these in the fall. They are the best waffles!!!"

MY REVIEW
stwood64
Reviewed Oct. 30, 2012

"Made these for dinner and they were so good! The kids gobbled them up. Highly recommend!"

MY REVIEW
rander55
Reviewed Oct. 21, 2012

"I think I would substitute pumpkin pie spice in place of the individual spices. Also don't use a belgim waffler for this, use a regular "thin" waffle iron, the other makes it much to heavy, and does not cook evenly."

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