Description
Delight in these homemade Pumpkin Spice Waffles, a perfect fall breakfast treat combining warm spices, pumpkin puree, and a crispy golden exterior. They are easy to prepare and make an ideal comfort meal for cozy mornings.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
Wet Ingredients
- 1 1/4 cups buttermilk
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and Prep: Preheat your oven to 200 degrees F to keep waffles warm after cooking. Heat your waffle iron to medium-high and lightly oil both the top and bottom surfaces or coat with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl or a large glass measuring cup, whisk together the buttermilk, pumpkin puree, eggs, and melted butter until smooth and well blended.
- Make Batter: Pour the wet ingredients over the dry ingredients and gently stir using a rubber spatula just until the mixture is moist but still slightly lumpy, avoiding overmixing for tender waffles.
- Cook Waffles: Pour approximately 1/2 cup of batter onto the preheated waffle iron, close gently and cook for about 4-5 minutes or until the waffle is golden brown and crisp. Transfer cooked waffles to the warm oven to keep them crisp while you finish cooking the rest.
- Serve: Serve the waffles immediately while warm, optionally topped with syrup, butter, or whipped cream as desired.
Notes
- Do not overmix the waffle batter; lumps are okay for a fluffier texture.
- Keeping waffles warm in a low oven prevents sogginess and allows preparation of several waffles ahead of serving.
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor control.
- Waffles can be frozen after cooking and reheated in a toaster for convenience.
- For a dairy-free option, substitute buttermilk with a mixture of non-dairy milk and lemon juice or vinegar.
