Warm, filling and deliciously smooth, these Ultimate Pumpkin Waffles are a perfect addition to the breakfast line-up. With minimal prep work, all you need is a hot waffle iron and 10 minutes, and you’ll be poppin’ these on plates in no time at all!

As the holiday season is coming to an end, I wanted a yummy breakfast that I could stretch into the new year. *THIS* is it! These are delicious, moist, filling waffles, perfect for the winter that still lies ahead. The pumpkin is subtle, the cinnamon and nutmeg add warmth, and the buttermilk offers an amazing about of moisture to the overall waffles, making syrup needed only if you must. This recipe makes a great sized batch, so make a few today, save the batter for up to 2 days, and make more tomorrow!

What is the difference between a Belgian waffles and regular waffle?

Great questions! I get this one a lot. Belgian waffles have deeper pockets in a grid pattern than American-style waffles, which makes them great for holding lots of little pools of syrup. This will also make the texture lighter and crispier. When looking at a Belgian waffle from the side, it will appear taller as well. Most companies will distinguish on the packaging if it’s iron is considered a ‘Belgian Waffle Maker’. —-> Like this one right here!

Will these waffles turn out crispy?

They will to a certain extent. This batter will be heavy because of the buttermilk. The buttermilk will make this consistency super thick which also makes the waffles very moist. I wanted a recipe that was so good, you didn’t have to add syrup if you didn’t want to. These are a little more dense than traditional waffles, so they won’t have a super crisp exterior. Like them crispy? Place them on a rack on a baking sheet and throw them in the oven for another 5 minutes at 250 F.

Ingredients for our Ultimate Pumpkin Waffles:

• Flour
• Brown sugar
• Baking powder
• Baking soda
• Cinnamon
• Nutmeg
• Eggs
• Buttermilk
• Pumpkin
• Butter

How to make our Ultimate Pumpkin Waffles:

First, plug in and turn on waffle iron. Allow the iron to heat while you combine all the ingredients for the batter.

In a medium sized mixing bow, combine all the wet ingredients: eggs, buttermilk, melted butter, and pumpkin. Slowly stir until all ingredients are fully mixed.

Next, sift all the dry ingredients together in a large bowl: flour, baking soda, baking powder, brown sugar, cinnamon, and nutmeg. Don’t skip the sifting if you can – this will help make the batter super smooth and cut out the clumps.

Slowly add the liquid mixture to the dry ingredients, slowly mixing until all ingredients are completely incorporated and the batter is nice and smooth. You can use a stand-alone mixer but I found a hand mixer worked great as well.

Once batter is made and iron is heated, pour batter into waffle iron and cook. Serve with warm syrup and whipped cream!

• The amount of waffles you are able to make will depend on the size of you iron. Typically, you should get anywhere from 15-24 waffles with this recipe!

Breakfast is something that we cherish on the weekends in our family. It’s a time to bust out special recipes and spend more time around the table than our typical week-day scramble. This recipe has been added to the monthly shuffle and we aren’t sad about it either. Great perk? We cook all the batter and toss the leftover waffles in the fridge. We throw them in the toaster over the following days and we get this delicious meal whenever we want! Total win. (They freeze great too!!)

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