Fluffy Buttermilk Pumpkin Waffles Recipe for Fall Brunch

These fluffy buttermilk pumpkin waffles are a fall breakfast favorite — rich, crisp, and layered with warm pumpkin spice flavor.

If you want breakfast that tastes like cool autumn mornings and pumpkin-patch strolls, make these buttermilk pumpkin waffles. They’re buttery, crisp, and packed with cozy pumpkin flavor.

Ingredients

Key ingredient notes are below. A full list with measurements appears in the recipe card further down.

• Pumpkin puree: Canned pumpkin works well, though you can use homemade pumpkin puree if you prefer.
• Brown sugar: Adds sweetness and subtle caramel notes.
• Butter: Melted unsalted butter adds moisture and flavor; melting it first helps you combine the batter without overmixing.
• Baking powder + baking soda: Using both gives lift while preserving the buttermilk’s tang.
• Buttermilk: Adds moisture and tang; it reacts with baking soda to help the waffles rise and stay tender.
• Eggs: Provide structure and richness; bring them to room temperature for a smoother batter.
• Pumpkin spice: The signature spice mix gives the waffles their warm, aromatic flavor.

How to make pumpkin waffles

First, preheat and make the batter.

Preheat your oven to warm or its lowest setting.

Grease your waffle iron and heat it to medium-high.

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

Second, cook the waffles.

Spoon batter into the preheated waffle iron. The amount of batter and cook time depend on your iron; most take 3–5 minutes.

Refer to your waffle iron’s instructions for best results.

Close the iron and cook until the waffles are lightly browned and crisp. A good sign they’re done is when steam subsides from the iron.

Finally, keep the waffles warm.

Place cooked waffles on the oven rack in the preheated warm oven to stay crisp while you finish cooking the rest. Serve as soon as possible for the best texture.

How to make waffles with Bisquick or pancake mix

Pancake and waffle mixes share the same basic ingredients but different ratios. Waffle batter usually has more fat, sugar, and eggs, which creates a crisper exterior and richer flavor. To adapt this recipe using pancake mix, try this version:

• 1 ½ cups Bisquick or pancake mix
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• 1 cup pumpkin puree
• 2 eggs
• 1 tablespoon brown sugar
• 3 tablespoons unsalted butter, melted
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Mix as described above and cook in a preheated waffle iron according to your iron’s instructions.

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 store well: keep them in an airtight container in the refrigerator for 2–3 days or freeze 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 for a crisp finish.

More delicious breakfasts

Here are a few more breakfast ideas you might enjoy:

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

Fluffy Buttermilk Pumpkin Waffles