These Buttermilk Pumpkin Waffles are soft and light with a pillowy texture. It captures Autumn flavours with cozy cinnamon, plenty of pumpkin, and buttermilk. These Buttermilk Pumpkin Waffles are likely the best you’ve ever had!

We love waffles here at Salters HQ, especially the Littlest Salter Chef! He’s forever asking to make waffles of some variety at the weekend. So we have to develop new recipes, like these Buttermilk Pumpkin Waffles, to keep things interesting.

I love all things pumpkin and cinnamon! I think it’s from my childhood growing up in South Africa. I always remember my aunties’ pumpkin fritters with great fondness. The flavours are so warming and interesting, but not in a “weird, I don’t like this way”. Even the simplest dish is elevated with a few aromatic spices like cinnamon and ginger. Chatting with my sisters after sharing pictures of this last batch of waffles, I’ve discovered that they actually don’t like pumpkin! I’m now seriously wondering if we’re even related!

Ingredients

2 cups plain flour

2 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1 tsp mixed spice

1/2 tsp salt

1 cup light brown sugar

1 can pumpkin puree

2 eggs

6 tbsp melted butter

1 1/2 cups buttermilk

1 tsp vanilla extract

Method

• Preheat waffle iron according to manufacturer’s directions.

• In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, ginger, and mixed spice. Set aside.

• In a medium bowl, whisk together the buttermilk, pumpkin, melted butter, eggs, and vanilla extract.

• Pour the liquid ingredients over the dry ingredients and whisk until just combined. The batter will be thick, that is ok. Don’t over mix.

• Spray the waffle iron with non-stick cooking spray. Scoop the recommended amount of waffle batter onto the hot waffle iron, according to the manufacturer’s recommendations. Close and cook until the waffle is golden brown and crisp on both sides.

• Serve immediately with desired toppings.

• Waffles can be frozen for up to 3 months, then warmed in the toaster. Wrap tightly in parchment paper, then clingfilm, when freezing.