Pumpkin Buttermilk Waffles Recipe

Name: Pumpkin Buttermilk Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Flour; 1/4 cups Brown Sugar; 2 teaspoons Cinnamon; 1 teaspoon Salt; 2 teaspoons Baking Powder; 2 teaspoons Baking Soda; 1 cup Canned Pumpkin; 4 Eggs- Yolks Separated; 1/4 cups Melted Butter; 2-1/2 cups Buttermilk

Servings: persons

2-1/4 cups Flour
1/4 cups Brown Sugar
2 teaspoons Cinnamon
1 teaspoon Salt
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 cup Canned Pumpkin
4 Eggs- Yolks Separated
1/4 cups Melted Butter
2-1/2 cups Buttermilk

1
Combine all dry ingredients (flour through baking soda) in a medium mixing bowl, stir to incorporate.
2
In a separate bowl combine pumpkin, egg yolks, melted butter and buttermilk, stir.
3
In a third medium bowl beat egg whites using a mixer with whisk attachment until stiff peaks form.
4
Beat the wet ingredients again, just to combine. Then add the dry ingredients into that. Beat again to fully combine. Fold whipped egg whites into the batter.
5
Cook in a hot waffle iron according to iron manufacturer's directions.
6
Serve with buttermilk syrup or maple syrup and/or whipped cream.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-1/4 cups Flour, 1/4 cups Brown Sugar, 2 teaspoons Cinnamon, 1 teaspoon Salt, and more.

Yes, Pumpkin Buttermilk Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Buttermilk Waffles

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