Buttermilk Pumpkin Waffles

Ingredients

• 190 g (1 1/2 cups)plain flour
• 10 g (2 teaspoons)baking powder
• 5 g (1 teaspoon)bicarbonate of soda
• 2.6 g (1 teaspoon)ground cinnamon
• 2.2 g (1 teaspoon)ground nutmeg
• 1 g (1/2 teaspoon)ground ginger
• 2.5 g (1/2 teaspoon)kosher salt
• 2 largeeggs
• 55 g (1/4 cup)light or dark brown sugar
• 245 g (1 cup)pumpkin purée, not pumpkin pie filling
• 360 ml (1 1/2 cups)whole buttermilk
• 85 g (6 tablespoons)unsalted butter, melted and slightly cooled
• To servepure maple syrup

Instructions

1. 1

   Mix dry ingredients

   In a small bowl, whisk together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger and salt. Set the mixture aside.

2. 2

   Whisk wet ingredients

   In a large bowl, whisk the eggs with the brown sugar. Add the pumpkin purée and buttermilk, then whisk until combined.

3. 3

   Combine the batter

   Add the dry mixture to the wet ingredients and fold with a rubber spatula just until combined. Pour in the melted butter and fold again only until it is incorporated.

4. 4

   Heat the waffle maker

   Heat the waffle maker according to the manufacturer's instructions. When hot, lightly coat it with cooking spray, then add batter, leaving a 2.5 cm (1-inch) border because it will spread.

5. 5

   Cook the waffles

   Cook each waffle for about 3–5 minutes, depending on your waffle maker, until golden brown and lightly crisp. Transfer to a wire rack in a single layer and repeat with the remaining batter.

6. 6

   Serve straight away

   Serve the waffles immediately with extra butter and maple syrup, if desired.

What are pumpkin waffles?

Waffles are a familiar American breakfast, cooked in a patterned iron until their ridged surfaces turn golden. This version adds pumpkin purée and the warm spices often associated with autumn baking.

Buttermilk brings a gentle tang and helps keep the crumb tender, while melted butter adds richness. The batter is folded rather than vigorously beaten, which helps the waffles stay light.

Nutrition and macros by portion

The nutrition label shows one serving as written: 337 calories, 9g protein, 43g carbs, 15g fat.

Most of the carbohydrates come from the flour and brown sugar, while the butter, eggs and buttermilk contribute much of the fat and some of the protein. Pumpkin adds a little carbohydrate and fibre. For a more balanced plate, serve a waffle with fruit and a protein-rich side such as yoghurt, and add syrup to taste.

Choose the right pumpkin

Pumpkin purée: Use plain puréed pumpkin, not pumpkin pie filling, which is already sweetened and spiced. If the purée looks very wet, drain off excess liquid so the batter does not become too loose.

Buttermilk: Whole buttermilk gives the batter both acidity and body. Stir it before measuring if it has separated slightly.

Mix gently

Dry ingredients: Whisk the flour, raising agents, spices and salt together first to distribute them evenly through the batter.

Folding: Once the wet and dry mixtures meet, fold only until no large dry patches remain. A few small lumps are fine; overmixing can make the waffles tough.

Read the waffle cues

Batter level: Leave the stated 2.5 cm border when filling the iron, as the mixture spreads as the lid closes. The exact amount to add depends on the size of your waffle maker.

Doneness: Allow about 3–5 minutes per waffle, using the maker's guidance as well. Look for a golden surface and lightly crisp edges before lifting it out.

Keep them crisp

Wire rack: Set cooked waffles in a single layer on a rack rather than stacking them. This lets steam escape and helps prevent the lower waffles from turning soft.

Timing: Serve as soon as the batch is cooked for the best contrast between crisp edges and a tender centre. If cooking several rounds, avoid covering the waffles tightly while they wait.

Serve with something sweet

Maple syrup: A drizzle complements the pumpkin and spices without obscuring them. Add it at the table so each waffle keeps its crisp surface for longer.

For a fuller breakfast, pair a waffle with yoghurt or fresh fruit. Extra butter is also suggested for serving, though it is not included in the measured batter ingredients.

Recipe notes & tips

• Measure the pumpkin purée rather than estimating it, since too much can make the batter heavy.
• Let the melted butter cool slightly before folding it into the batter.
• Preheat the waffle maker fully so the batter begins cooking as soon as it is added.
• Use a light coating of cooking spray to help the waffles release cleanly.
• Place finished waffles on a wire rack in one layer to limit trapped steam.
• Follow your waffle maker's instructions for filling and checking doneness.

Variations

• Extra spice: Add a pinch more cinnamon or ginger if you prefer a more pronounced spiced flavour.
• Pecan topping: Scatter chopped toasted pecans over the waffles just before serving for crunch.
• Fresh fruit: Serve with sliced banana or berries for a bright, sweet contrast.
• Yoghurt topping: Spoon thick yoghurt over the waffles for a cool, tangy accompaniment.
• Crisp edges: Cook each waffle a little longer, checking often, until it reaches your preferred level of browning.

Common mistakes to avoid

• Using pie filling: It is already sweetened and spiced, so choose plain pumpkin purée instead.
• Overmixing the batter: This can make the waffles tough; fold only until the ingredients are just combined.
• Adding hot butter: Very hot butter can disturb the batter; let it cool slightly first.
• Overfilling the iron: The batter spreads as it cooks, so leave the stated 2.5 cm border.
• Stacking cooked waffles: Trapped steam softens them; arrange them on a wire rack in a single layer.
• Opening too soon: The waffle may tear before it has set; use the maker's guidance and check for golden colour.

How to store

Cool leftover waffles completely, then refrigerate in an airtight container for up to 3 days. Reheat in a toaster or a moderate oven until hot and crisp; avoid microwaving if you want to keep the edges crisp.

Frequently asked questions