Tuesday, October 22, 2013

Tasty Tuesday Pumpkin Waffles!

With all the talk about pumpkin pancakes on last week's recipe, I thought I'd give them a try. Then I decided my waffle iron had been idle much too long and took it a step further. I found a recipe for pumpkin waffles on Food.com and modified it a bit to suit what I had on hand along with my own spice preferences. They turned out to be pretty tasty! The original recipe called for 1 1/2 cups plain milk, but I had some buttermilk I needed to use up. Use what you have!

Spicy Pumpkin Waffles


2 cups flour
¼ cup sugar
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon salt
½ teaspoon baking soda

3 eggs
¾ cup milk
¾ cup buttermilk
3/4 cup pumpkin puree
3 tablespoons oil

Cooking spray 

  1. Preheat waffle iron.
  2. Combine dry ingredients in a large bowl.
  3. Whisk the wet ingredients together in another bowl.
  4. Whisk egg mixture into the flour mixture until batter is smooth.
  5.  Spray waffle iron with cooking spray; add a ladle full of batter and cook until waffles are set and golden brown, about 2 minutes. I use the #4 setting on my waffle iron and it beeps when it’s done.
  6. Enjoy!


  1. I think buttermilk or sour cream always adds a better flavor---I try to use sour cream in any breads I make, too. Thx for the recipe!

  2. I've been using a lot of the non-fat Greek yogurt as a sour cream substitute. It's not quite as wonderful as sour cream, but it's close!

  3. The buttermilk makes them more airy and fluffy. I use buttermilk when I make french toast and include LOTS of cinnamon. I might even eat these waffles with so many of my favorite spices. I don't splurge on the high carb/sugar often with Type 1 Diabetes...

  4. I'm a type II diabetic, so I don't eat them much myself. The nice thing about these waffles was that they didn't need syrup. They were good with nothing but butter!

  5. Must try this version! I made pumpkin pancakes with mashed sweet potato last weekend. Also substituted half the white flour with wheat. They tasted like pumpkin nut muffins. Mmmm! Should I use butternut squash next time? :)

  6. You know I'm not a big pumpkin fan but these sound amazing!