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Perfect Pumpkin Waffles with Buttermilk Syrup

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!
Prep Time10 mins
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Waffles with Buttermilk Syrup
Servings: 8 waffles
Calories: 346kcal


  • 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


  • 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.


Nutrition facts are for the waffles only, not with the syrup, since the syrup recipe makes enough for a couple of batches. Unless you like a LOT of syrup. No judgement here! 


Calories: 346kcal | Carbohydrates: 31g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 279mg | Potassium: 489mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1962IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg