Buttermilk Pumpkin Waffles

Time for my first pumpkin recipe of the year… are you ready for this?! I am SO ready for pumpkin!

This is the PERFECT Fall breakfast! If you love pumpkin, you have to try out these waffles! The candied pecans add the perfect crunch. Buttermilk pancakes and waffles are my favorite, so I figured, why not try a pumpkin version?! Then end result was fabulous!

This is definitely a must-try fall recipe!

Buttermilk Pumpkin Waffles from chef-in-training.com. … This recipe is the PERFECT fall breakfast! The waffles are amazing and the candied pecans are the perfect finishing touch!

4.3 from 8 reviews
Buttermilk Pumpkin Waffles
 
This is the PERFECT Fall breakfast! If you love pumpkin, you have to try out these waffles and the candied pecans add the perfect crunch!
Author:
Recipe type: Breakfast
Ingredients
  • ¼ cup melted butter
  • 1 large egg
  • 2¼ cups buttermilk
  • ½ cup brown sugar
  • 1 cup pumpkin puree
  • 2 cups flour
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 Tablespoon baking powder
  • 3 Tablespoon corn meal
  • 1½ teaspoons pumpkin pie spice
Candied pecans
  • 1 cup chopped pecans
  • ¼ cup sugar
Instructions
  1. Preheat waffle iron.
  2. In medium bowl combine butter, egg, brown sugar, buttermilk, and pumpkin. Add flour, salt, baking powder, corn meal, cinnamon and pumpkin spice. Mix until just combined- do not over mix.
  3. Top with maple syrup, whip cream and candied pecans.
Candied Pecans
  1. Combine pecans and sugar in a skillet over medium heat on stove top until sugar melts. Cool on parchment paper.

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast

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Comments

  1. Averie @ Averie Cooks

    I just happen to have all the ingredients on hand! I just made something pumpkin last night and have leftover puree to use (story of my kitchen and life!) and these would be perfect. Gorgeous photo & pinned!

  2. Heather @ Shards of Lavender

    What a beautiful stack of waffles! My son makes all the waffles in our family, so I'll pin this for him. Can't wait to try them!

  3. Darlene

    I am so excited about this recipe! I love pumpkin and I love buttermilk! Making these right away!

    1. Amy R

      Make them as pancakes instead!

  4. Kim

    The ingredient list is missing a word. What is the measurement unit on the buttermilk? I hate to assume because undoubtedly I will get it wrong!

    1. Chef in Training

      2 1/4 cups… so sorry for the typo! Thanks for catching that. All fixed now :)

  5. Jennifer

    Looks delicious, but how much buttermilk? The recipe only states 2 1/4?

    1. Chef in Training

      2 1/4 cups. So sorry for the typo, thanks for helping to catch that! All fixed now :)

  6. Erin @ Simple, Sweet & Savory

    I can't wait to try these! I got a lot of canned pumpkin in preparation for the fall and waffles are, of course, delicious. YUM!

  7. sara

    how much buttermilk???

    1. Chef in Training

      2 1/4 cups. so sorry about that… thanks so much for catching it!

  8. MinneMama

    5

    I never have corn meal on hand, could I sub almond meal? Or something else?

  9. Jeanne

    Can you use something else other than the corn meal?

  10. Darren L

    4

    Omg. Totally making these. By the way, try separating the egg whites from yolk. Add the yolk to the pumpkin batter mixture and whip the egg whites to stiff peaks. Then, fold egg whites into the batter careful not to over mix. This will make them very light and fluffy.

  11. Darlene

    5

    I made these and they were wonderful! My whole family raved about them! Thanks

  12. Hope

    They sound delish! Just one question, what is the calorie count?

  13. Michele

    Having been on a quest for the perfect waffle recipe for some time now, I must say you have done it... absolutely done it!
    Suggestions: Baking instructions should note to bake until steaming stops. We used a belgian waffle baker and didn't wait long enough for the first one and it was doughy and not so great. However, when baked completely... oh oh oh sooooo GOOD! FYI recipe yielded 7 1/2 belgian waffles (about 2/3-1 cup batter per waffle).

  14. Stacey

    4

    I don't have pumpkin pie spice because I've never needed it for my pumpkin pies. Can I use the same spices that I would for pie instead? And about how much of what would you use?

  15. Sharen Y

    Will this work in a Belgian waffle iron>

  16. Toby

    I followed the recipe exactly and they came out kind of soft, not quite mushy but kind of not done tasting. Any suggestions?

    1. Darlene

      5

      I made these and I noticed that I needed to cook them a little longer than you would think. The pumpkin adds a little time to the cooking process.

  17. Chris

    5

    I made these over the weekend for my family and all I can say is YUMMY! The waffles were light and fluffy, and the best texture that I have ever made. I topped it with some powdered sugar for the kids and they loved it! I will be making these again.

  18. Kriseana

    4

    This was a fail for me. The idea is wonderful and we as a family really liked them. Somehow the waffle wouldn't set up for me and get crunchy, The waffle was very soft and took a while to cook. Help please?

  19. Julia Bascom

    2

    These were disappointing; came out too soft and I had to work hard to keep them in one piece taking them out. I tried cooking them an extra three minutes, but they were just overdone on the outside (but still SOFT), and even gummier inside. I followed the recipe with one change, I whipped the egg white to stiff peaks and added it last. I am very skilled (50 yr old ) used to following recipes, and this is actually the very first time I have left a negative comment on a recipe blog. I am fully aware that pumpkin is problematic, but I expected more for 4 1/2 stars.