Do you wonder what fall tastes like in a breakfast? Then you need to try these Pumpkin Buttermilk Waffles! They are absolutely incredible! Serve them with some whipped cream and buttermilk syrup and they’re even more irresistible!
A while back, I shared a recipe for some tasty Buttermilk Waffles. You all are loving this recipe! My family loves it too. We enjoy them regularly for “breakfast for dinner”. So I decided to make the fall version, with pumpkin and pumpkin pie spice! I know you’re going to love this recipe, maybe even more than the original! 🙂
I’m a huge pumpkin person. Except I don’t like pumpkin pie. I think it’s a texture thing. But give me all the pumpkin cookies, pumpkin cakes, pumpkin rolls, and pumpkin bars. And then, when breakfast time rolls around, give me all the pumpkin pancakes and now pumpkin waffles! I simply cannot get enough!
Are you the same way? You crave all things pumpkin during the autumn season and beyond? If so, then you are sure to enjoy these waffles! They are fall bliss in every bite! They’re seriously better than dessert to me, and that’s saying something, because you all know how I love my desserts. 🙂
This weekend, we’re taking our annual trip to the pumpkin patch as a family. We’ve been trying for the past few weekends, but we either got rained out or had schedule conflicts. We’re really looking forward to all the fun activities there. My kids’ favorite is probably the corn maze. I love the homemade fudge at the sweets shoppe. 🙂 I really look forward to our family’s fall traditions, especially this one!
After picking out a pumpkin, I think we’ll come home and make these Pumpkin Buttermilk Waffles again to round off the day in the best possible way! I’m telling you, you have to make the Buttermilk Syrup to go with these! And top them with whipped cream! It’s basically dessert, but disguised as breakfast, so that makes it ok, right? 🙂
These would be perfect for a baby or bridal shower brunch! You could serve them with candied pecans or slivered almonds and fresh fruit on the side. Perfection! When you don’t have time to make a big breakfast, you wait and have brunch instead! Late mornings are so wonderful every once in awhile for a nice recharge. This is one of the reasons why I love Sundays!
I also love to top each portion with a little extra pumpkin pie spice. It’s a delicious finishing touch. We like to cook our waffles so they’re crispy on the outside but still have an inside soft portion. The texture is so amazing! We have a really good waffle maker that helps us achieve this perfect texture every time (here’s a less expensive version).
I guarantee that you’ll be crazy about these Pumpkin Buttermilk Waffles! I’m at a loss for words to describe just how incredible they are. We were at a loss for words while eating them, too. They are that good! When you have Thanksgiving guests, make them these waffles and they’ll love you even more! Or, for Christmas morning breakfast, make your family these waffles and they will worship the ground you walk on. 🙂
The warm spices and perfect pumpkin flavor make these waffles out-of-this-world scrumptious! Who doesn’t love a homemade waffle? Especially when it involves pumpkin and pumpkin pie spice? I can’t wait for you to try these! They will get devoured!
Pumpkin Buttermilk Waffles
- 2 c. all-purpose flour
- 2 Tbsp. brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 2 large eggs
- 1 c. buttermilk see *note below for making your own
- 1/2 c. milk
- 1 c. pumpkin puree not pumpkin pie filling
- 1 tsp. vanilla
- 1/2 c. salted butter melted
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
- In a separate bowl, whisk eggs with the buttermilk and vanilla and pumpkin puree. Then add the melted butter slowly while whisking quickly. Pour the wet mixture into the dry mixture and whisk until incorporated. Whisk in 1/2 c. milk, or just enough for thinning.
- Preheat waffle iron and grease it. Pour batter into the waffle iron until it reaches about 1/2" to the edge of the iron. Cook until desired softness or crispiness is reached. Serve topped with butter, buttermilk syrup, and whipped cream.