Ingredients
Equipment
Method
- Step 1: Preheat your oven to 200°F (95°C) to keep waffles warm. Preheat your waffle iron to medium-high heat and lightly spritz with cooking spray or brush with oil.
- Step 2: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and kosher salt until thoroughly combined.
- Step 3: In a separate bowl, whisk together the buttermilk, canned pumpkin puree, large eggs, and melted unsalted butter until the mixture is smooth.
- Step 4: Pour the wet mixture over the dry ingredients. Gently stir with a spatula until just combined. Be careful not to overmix; a few lumps are acceptable.
- Step 5: Pour about ½ cup of batter onto the preheated waffle iron. Close the lid and cook for about 4-5 minutes, or until the waffle is golden brown and crisp.
- Step 6: As each waffle finishes cooking, transfer it to the warm oven to keep it toasty. Once all waffles are cooked, pile them high and serve immediately with your favorite toppings.
Notes
Substitutions & Additions: If you're out of pumpkin pie spice, blend 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and a pinch of cloves. For extra sweetness, add a tablespoon of maple syrup or honey to the wet ingredients. Fold in ½ cup of chocolate chips, chopped pecans, or dried cranberries for added texture. For a gluten-free option, use a 1:1 gluten-free baking blend (ensure it contains xanthan gum). For dairy-free, use a plant-based buttermilk substitute (e.g., almond/soy milk with vinegar) and dairy-free butter. Beyond maple syrup, top with whipped cream, powdered sugar, caramel sauce, or toasted nuts. Consider a cream cheese glaze for an extra treat.
Buttermilk Substitute: If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to 1 ¼ cups. Let it sit for 5 minutes before using.
Tips for Success: Do not overmix the batter—lumps are fine, and overmixing leads to tough waffles. Resist the urge to open your waffle iron lid too soon to prevent deflating. Always keep cooked waffles warm in a 200°F (95°C) oven on a wire rack to maintain crispiness. Measure about ½ cup of batter per waffle for consistent size and cooking. Ensure your waffle iron is properly preheated for crispy exteriors.
Storage & Reheating: Cool waffles completely on a wire rack before storing. Refrigerate in an airtight container for up to 3-4 days. For longer storage, flash freeze individual waffles on a baking sheet until solid (approx. 30 minutes), then transfer to a freezer-safe bag or container, separating layers with parchment paper; they'll keep for 2-3 months. Reheat refrigerated or frozen waffles in a toaster, toaster oven, or waffle iron for best crispy results. Microwaving will make them soft.
Make-Ahead Batter: You can mix the dry and wet ingredients separately and store them in airtight containers in the fridge for up to 1 day. Combine gently just before cooking. For optimal fluffiness, mix the full batter no more than an hour or two before cooking.