Fluffy Buttermilk Pumpkin Waffles Recipe for Fall Breakfast

These fluffy buttermilk pumpkin waffles are a perfect fall breakfast — tender inside, crisply browned outside, and richly spiced with pumpkin and warm autumn flavors.

If you want breakfast to taste like a crisp fall morning and a walk through a pumpkin patch, these buttermilk pumpkin waffles are exactly that: buttery, crisp, and full of pumpkin spice.

Ingredients

Below are notes on the key ingredients. The complete list with measurements is in the recipe card further down.

• Pumpkin puree: Canned pumpkin works well for convenience; you can also use homemade pumpkin puree.
• Brown sugar: Adds sweetness and a subtle caramel note.
• Butter: Melted unsalted butter provides richness and moisture; melting it helps incorporate it without overmixing.
• Baking powder + baking soda: Both leaveners are used: baking powder gives lift while baking soda balances the buttermilk’s acidity so the waffles are light but retain tang.
• Buttermilk: Adds moisture and tang; reacts with baking soda to help the waffles rise.
• Eggs: Provide structure and richness; room-temperature eggs mix more evenly into the batter.
• Pumpkin spice: The warm spice blend gives the signature pumpkin flavor; adjust to taste.

How to make pumpkin waffles

Preheat and prepare: Set your oven to the lowest warm setting to keep cooked waffles crisp. Lightly grease your waffle iron and preheat it to medium-high.

In a bowl, whisk together the wet ingredients and brown sugar until smooth, then add the dry ingredients and whisk until just combined.

Cook: Spoon batter into the preheated waffle iron. The amount and cook time depend on your iron—refer to its instructions. Most irons take 3–5 minutes per waffle.

Close the iron and cook until the waffle is lightly browned and crisp. A good sign it’s done is when steam from the iron has mostly stopped.

Keep warm: Transfer cooked waffles to the preheated oven rack to keep them warm and crisp while you finish the rest. Serve immediately for best texture.

How to make waffles with Bisquick or pancake mix

Pancake and waffle mixes use the same basic ingredients but different ratios: waffles usually have more sugar, butter, and eggs, and less liquid, which gives them a crisper exterior. To adapt this recipe to a boxed pancake mix, try this as a guideline:

• 1 ½ cup Bisquick or pancake mix
• 2 tsp pumpkin spice
• 1 tsp baking powder
• 1 cup pumpkin puree
• 2 eggs
• 1 tbsp brown sugar
• 3 tbsp unsalted butter, melted
• 1 cup buttermilk
• 1 tsp vanilla extract

Mix according to the instructions above and cook in a preheated waffle iron.

Substitutions

Buttermilk substitute: If you don’t have buttermilk, stir 1 tablespoon white vinegar into 1 cup of milk and let it sit for a few minutes before using.

Storage

Cooked waffles can be kept in an airtight container in the refrigerator for 2–3 days or frozen for up to 3 months.

Reheating frozen waffles: Bake at 350°F for 10–15 minutes or reheat in an air fryer at 350°F for 1–3 minutes until warmed through and crisp.

More delicious breakfasts

Here are a few more breakfast favorites to try when you’re in the mood for something different:

Did you make this recipe? Please leave a star rating and share how it went in the comments — feedback helps improve the recipe.

Fluffy Buttermilk Pumpkin Waffles

These fluffy buttermilk pumpkin waffles are rich, crisp, and full of pumpkin spice — an ideal addition to your autumn breakfast rotation.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Breakfast
• Cuisine: American