Perfect Pumpkin Waffles are a favorite fall breakfast. Easy pumpkin waffle recipe made with canned pumpkin and then topped with a simple homemade buttermilk syrup that is incredible!
I love everything pumpkin and these pumpkin waffles are a staple at my house in the fall. The recipe calls for a cup of canned pumpkin and then a few other basic ingredients that I always have on hand.
The waffles themselves are amazing, but the buttermilk syrup might be my favorite part. My kids have gotten so spoiled because I always make this syrup every time we have waffles or pancakes and they refuse to eat any other kind of syrup – this stuff is so much better than the syrup you buy at the store!
Ingredients in Perfect Pumpkin Waffles
Flour – You’ll need all-purpose flour for this recipe, but I think oat flour or even wheat flour would probably work well too!
Baking powder – You’ll need two tablespoons of baking powder to get the right consistency in your waffles, so make sure your baking powder isn’t stale or expired!
Cinnamon, sugar, nutmeg and salt – These add the perfect amount of flavor and spice to this waffle recipe.
Eggs – You’ll need 4 eggs and you will need to separate the whites from the yolks. You’ll end up using both, but you’ll beat the egg whites before adding to the waffle batter, which makes a huge difference in the consistency of the waffles-it’s amazing!
Milk – You can use any type of milk you’d like. Just set on counter for about 15 minutes in advance to bring to room temperature.
Pumpkin – You’ll need one cup of pumpkin. You can use the canned version, or a homemade variety of pumpkin puree if you prefer.
Butter – Make sure to melt the butter before adding to the batter.
Vanilla extract – Yep, that’s one tablespoon, not teaspoon! The higher the quality of the vanilla, the better.
How to make Perfect Pumpkin Waffles
Combine dry ingredients and set aside. Beat egg yolks slightly, add milk, pumpkin, butter and vanilla and mix well. Add to flour mixture and mix just until combined. Beat egg whites to stiff peaks and fold into the pumpkin mixture. Pour 1/4-1/2 cup onto preheated waffle iron and bake.
How to make homemade Buttermilk Syrup
Butter – Just use a half a stick of butter. And make sure to use real butter!
Sugar – You need some sugar to sweeten up the syrup. Regular granulated sugar will do the trick!
Buttermilk – If you don’t have buttermilk, you can make your own easily. Just add 1/2 Tbsp of lemon juice to the 1/2 cup of buttermilk and let it sit for about 10 minutes before using.
Light corn syrup – You’ll only need a teaspoon of corn syrup. You can leave it out, but it helps to make the syrup a little bit thicker.
Baking soda – Make sure your baking soda isn’t expired.
Vanilla – Adds great flavor to the syrup, so the higher the quality, the better.
Combine butter, sugar, buttermilk and corn syrup in large saucepan. Bring to a boil for and remove from heat. Stir in baking soda and vanilla. Syrup will expand at this point, so make sure you use a large pan! Let set for a few minutes and then pour over warm waffles.
Perfect Pumpkin Waffles with Buttermilk Syrup
Ingredients
- 2 cups flour
- 2 Tbsp baking powder
- 1 Tbsp cinnamon
- 1 Tbsp sugar
- ½ tsp nutmeg
- ¼ tsp salt
- 4 eggs separated
- 1 ½ cups milk set on counter for about 15 minutes in advance to bring to room temp
- 1 cup pumpkin
- ¾ cup butter melted
- 1 Tbsp vanilla
Homemade Buttermilk Syrup
- ¼ cup butter
- 1 cup sugar
- ½ cup buttermilk
- 1 tsp light corn syrup
- 1 tsp baking soda
- 1 tsp vanilla
Instructions
- Combine dry ingredients and set aside. Beat egg yolks slightly, add milk, pumpkin, butter and vanilla and mix well. Add to flour mixture and mix just until combined. Beat egg whites to stiff peaks and fold into the pumpkin mixture. Pour 1/4-1/2 cup onto preheated waffle iron and bake.
To make the syrup:
- Combine butter, sugar, buttermilk and corn syrup in large saucepan. Bring to a boil for and remove from heat. Stir in baking soda and vanilla. Syrup will expand at this point, so make sure you use a large pan! Let set for a few minutes and then pour over warm waffles.
Notes
Nutrition
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ARE PUMPKIN WAFFLES A DESSERT OR A BREAKFAST FOOD?
Honestly, they could easily be both! Serve your pumpkin waffles for breakfast with fruit and yogurt, or serve it as a dessert with a nice scoop of your favorite vanilla ice cream! You can’t go wrong with either!
HOW CAN I SAVE WAFFLES FOR LATER?
If you find yourself with leftovers you can always keep your syrup in a mason jar with a fitted lid. Store it in the fridge for up to a few weeks, reheating before using (it tastes best warm).
The waffles can be cooled completely and then stored in an airtight container in the fridge for up to a week, or they can be frozen. to freeze them simply let them freeze solid on a baking sheet (about an hour) and then transfer to an airtight container or baggy for up to 3 months. Reheat and serve.
MORE EASY BREAKFAST RECIPES:
- Peaches and Cream Waffles
- Maple Bacon Pancakes
- Raspberries and Cream Stuffed Waffles
- Apple Cider Syrup
- Banana Pecan Pancakes with Butter Syrup
- The Perfect Crisp Belgian Waffles
- Pumpkin Pancakes with Cinnamon Apples
- Easy Peach Syrup
- Gingerbread Waffles with Butter Syrup
- Vanilla Butter Syrup
- Chocolate Pancakes
- Oatmeal Waffles
- Amazing Butter Syrup
- Breakfast Pancake Pizzas
- The Biggest Loser Pancakes
Perfect Pumpkin Waffles are a favorite fall breakfast. Easy pumpkin waffle recipe made with canned pumpkin and then topped with a simple homemade buttermilk syrup that is incredible!
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