RECIPE
21 INGREDIENTS5 STEPS40MIN

Buttermilk Pumpkin Spice Waffles

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Jessica Gavin
I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
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Wake up to some delicious buttermilk pumpkin spice waffles with homemade pumpkin butter! Packed with cinnamon, ginger, nutmeg and cloves in each bite!

40MIN

Total Cooking Time

21

Ingredients
Jessica Gavin
I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2/3 cup
Dark Brown Sugar
1/4 cup
1/2 Tbsp
Ground Cinnamon
1/4 tsp
Ground Cloves
1 1/4 cups
Gluten-Free All-Purpose Flour
White Whole Wheat Flour
2 Tbsp
Brown Sugar
1 tsp
Baking Powder
1/4 tsp
Baking Soda
1/8 tsp
Ground Nutmeg
1 cup
Buttermilk
1/4 cup
Whole Milk
2 Tbsp
to taste
to taste
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Directions

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Step 1
Combine Canned Pumpkin Purée (2 cups) , Dark Brown Sugar (2/3 cup) , Honey (1/4 cup) , Lemon Juice (1 Tbsp) , Ground Cinnamon (1/4 tsp) and Ground Cloves (1/8 tsp) in a medium heavy-duty saucepan. Bring to a boil over medium-high heat, reduce heat to low. Cook, frequently stirring, for 20 minutes or until thickened. Meanwhile make the waffles.
Step 2
When pumpkin butter is done cooking, transfer to a bowl and set aside, or refrigerate if not eating waffles right away. Can be store in an airtight container in the refrigerator for up to 1 week.
Step 3
In a large bowl, combine the Gluten-Free All-Purpose Flour (1 1/4 cups) , Brown Sugar (2 Tbsp) , Baking Powder (1 tsp) , Baking Soda (1/4 tsp) , Ground Cinnamon (1/2 Tbsp) , Ground Ginger (1/2 tsp) , Ground Cloves (1/8 tsp) , Ground Nutmeg (1/8 tsp) and Kosher Salt (1/4 tsp) together.
Step 4
In a small bowl, whisk the Large Eggs (2) , Buttermilk (1 cup) , Whole Milk (1/4 cup) , Canned Pumpkin Purée (1/2 cup) , Vanilla Extract (1 tsp) and Unsalted Butter (2 Tbsp) . Stir wet ingredients into the dry ingredients just until moistened.
Step 5
Preheat waffle iron. Add about 1/3 cup of batter to the center of each waffle iron section without spreading out, this will give round waffles, close iron and cook as directed by the manufacturer, until golden brown and crisp on the outside and tender on the inside. I cooked my waffles for about 5-6 minutes (setting 5) on an all-clad Belgium waffle iron. Serve with Butter (to taste) , Maple Syrup (to taste) , and warm pumpkin butter.

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