I love Fall. Did I mention that Fall is a holiday in my world?
Because it most definitely is.
Every year when August rolls around I start thinking about pumpkin.
Pumpkin spice. Pumpkins patches. Pumpkin carving.
And pumpkin buttermilk waffles.
My best friend goes nuts over these things. She is in the middle of training for her 2nd marathon and all she wants to satisfy her post-run cravings is a Pumpkin Buttermilk Waffle. So I had her over for dinner and we ended the meal with a warm Pumpkin Buttermilk Waffle topped with whipped Maple Cinnamon Butter. Yes, we had these for dessert.
They are that good.
Luckily, they are also incredibly easy to make and they freeze beautifully. Prior to freezing them, allow them to cool at room temperature, lay them at least one inch apart on a sheet pan, and then put them in the freezer overnight. The next day transfer them to a freezer bag for storing. When your ready just pull it out of the freezer, cut in half and pop in the toaster!
To make the waffles, first, preheat your waffle iron.
Next, add the melted butter and sugar to a medium bowl.
Then add the pumpkin puree, eggs, vanilla, and buttermilk. Stir well.
Next add flour, baking powder, baking soda, salt, and spices. Stir until just combined. Let the batter rest at room temperature for at least 5 minutes but 10 minutes is best. Don’t worry if the batter appears on the lumpy side.
Now drop 1/2 cup batter onto the iron to make cute asymmetrical waffles or you can add another 1/4 cup to make a round waffle. Cook until the waffle iron stops steaming, mine took around 5 minutes on the medium setting, but it will depend on your waffle iron temperature and the amount of batter used.
Top with maple cinnamon butter, maple syrup, pecans, or a few chocolate chips.
These Pumpkin Buttermilk Waffles are perfect for a Fall weekend breakfast… or dessert. Or both! Guaranteed to satisfy your pumpkin craving!!!
Pumpkin Spice Buttermilk Waffles with Maple Cinnamon Whipped Butter
- 1 stick butter melted
- 1/3 cup sugar
- 3/4 cup pumpkin purée
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 cups buttermilk
- 1 3/4 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- pinch of cloves
Maple Cinnamon Butter
- 1 stick salted butter softened
- 1/8 cup confectioners sugar
- 1/4 tsp cinnamon
- 1 tbsp maple syrup
Make the Maple Cinnamon Butter:
- Combine all ingredients in a small bowl.
- Whip until soft and fluffy. Set aside,
Make the waffle batter:
- Heat the waffle iron.
- In a medium size bowl add the melted butter, sugar, pumpkin purée, eggs, vanilla, and buttermilk. Stir well.
- Next add the flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves.
- Stir until just combined.
- Let the batter rest for 5 -10 minutes.
- Lightly spray waffle iron with cooking spray and drop 1/2-3/4 cup batter (depending on the size of waffle you want) onto the hot waffle iron (greased if your waffles tend to stick.
- Flip the waffle iron and cook the waffle until steam is no longer coming from the iron, around 4-6 minutes.
- Serve with Maple Cinnamon Butter, maple syrup, chocolate chips, or pecans.