I recently had some Organic Valley Buttermilk – which is my all-time fave! They don’t sell it in either of the two grocery stores we have here, so when I get it, I savor it! I made some of my classic Homemade Buttermilk Waffles, which are my favorite waffles ever.
I also had some leftover pumpkin in the fridge from all the pumpkin things I have been making. So, I thought, why not make some Buttermilk Pumpkin Waffles. And these are so good guys!
If you like my Homemade Buttermilk Waffles, then you will love this Buttermilk Pumpkin Waffles recipe! It is so easy to make pumpkin waffles with buttermilk, and it gives them such good flavor. I didn’t do pumpkin spice in this recipe for Buttermilk Pumpkin Waffles, but just a hint of cinnamon, and it really makes these the best pumpkin waffles with buttermilk.
Can you make pumpkin waffles with buttermilk?
Yes, you can make pumpkin waffles with buttermilk. Adding buttermilk into waffles will add a little tang to the recipe, and it’s absolutely delicious with pumpkin and cinnamon. This really just gives waffles a nostalgic taste is the best way I like to describe using buttermilk in waffles.
What can you use in place of buttermilk in waffles?
If you don’t have buttermilk or can’t get it, then you make your own Homemade Buttermilk with just milk and lemon juice! It is very easy to make and it will work the same in recipes. In this specific recipe however, you can also just use regular whole milk if you prefer. Some recipes buttermilk is required to activate the baking soda, but I use baking powder in this recipe so either buttermilk or milk will work.
Can you freeze and reheat homemade waffles?
Yes! Homemade waffles are the best to freeze and reheat. I always make larger batches when I make waffles, and I freeze them. To freeze them, place in an airtight container – a Ziploc bag or a Tupperware will work.
When you want waffles, all you have to do is remove them from the freezer and toast in your toaster on the waffle setting. Homemade waffles still taste amazing out of the freezer and reheated, and I do this all the time! So, you can even make double batches to freeze for later.
Ingredients I used in this Buttermilk Pumpkin Waffles recipe
Costco Kirkland Organic Cane Sugar
O Organics Pumpkin Puree
Buttermilk Pumpkin WafflesDifficulty: Easy
This easy Buttermilk Pumpkin Waffles recipe is one you’ll want to make this fall!
2 sticks butter
284 grams (2 1/4 cups) organic all purpose flour
2 tablespoons organic cane sugar
1 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon organic cinnamon
2 organic large eggs
113 grams organic pumpkin puree
1 1/2 cups organic buttermilk
1 teaspoon organic vanilla extract
- For Serving
organic salted butter
organic maple syrup
- In a small pot, add the butter and put over medium heat. Melt completely and remove from heat. Set aside.
- In a large bowl, add the flour, cane sugar, sea salt, and baking powder and whisk together. Add melted butter, eggs, pumpkin, buttermilk, and vanilla extract, and whisk to combine completely.
- Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure 1 cup of batter into the waffle iron (if you have a smaller iron, you’ll have to do less). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
- Serve immediately and store extra waffles in the fridge for up to 3 days, or freeze for up to 3 months.
- High Altitude — Follow the recipe as noted.
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Make sure to check out the post 10 Must Bake Pumpkin Spice Recipes, which I’m sure you’ll love too! And, share it with someone who you think may also like it!