Buttermilk Pumpkin Spice Waffles

By Whisper of Yum
  • Total Time:
    25 minutes
  • Servings:
    8 waffles


Wet Ingredients

  • 2 eggs
  • ¾ cup pumpkin puree
  • 1½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, melted

Dry Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 teaspoon pumpkin spice
  • 3 tablespoons brown sugar
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt (I use Diamond Crystal)

For Waffle Maker

  • 2 tablespoons butter, melted for brushing

Whipped Mascarpone

  • ½ cup heavy whipping cream
  • ¼ cup mascarpone
  • 1 tablespoon sugar


  1. Preheat oven to 175°F and heat waffle iron.
  2. In a large mixing bowl add wet ingredients and whisk until well combined.
  3. In a separate medium mixing bowl, add dry ingredients and whisk.
  4. Slowly pour dry ingredients into bowl with wet ingredients. Using a spatula, fold mixture until ingredients are well incorporated. Do not overmix. Batter will be slightly lumpy.
  5. Brush waffle iron with melted butter. Pour batter into waffle mold (amount will vary depending on waffle maker model).
  6. Cook until waffle maker indicates waffle is "cooked".
  7. Remove and place on a plate. Keep warm in oven until ready to eat.
  8. If making whipped mascarpone, see below. Otherwise top with butter, dusting of pumpkin pie spice, and maple syrup.

Optional - Whipped Mascarpone

  1. In a food processor, add all ingredients and process on “High” until mixture turns into a whipped texture. Place in a bowl and leave in refrigerator, covered until ready to use.

Have Extra Waffles You'd Like to Enjoy Later? See above note on how to properly store and freeze waffles.