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Pumpkin Buttermilk Waffles


1 cup All-Purpose Flour

¾ cup Corn Meal

2 Tablespoons Turbinado, Demerara or other coarse/brown Sugar

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Kosher Sea Salt

1 Tablespoon Pumpkin Spice

2 Eggs

1 1/2 cups Buttermilk

1/2 cup Pumpkin Puree

1 teaspoon Vanilla

1 stick Butter, melted and cooled to room temperature

corn oil


  • Mix dry ingredients in a medium bowl until well blended.

  • Whisk buttermilk, eggs, pumpkin puree and vanilla in measuring glass or small bowl until well blended, then whisk into the dry ingredients.

  • Add melted butter to the batter and whisk until smooth.

  • Brush a light coating of oil on a pre-heated waffle iron. Working in batches, pour or spoon batter into hot waffle iron and cook to manufacturer’s instructions.

  • Serve immediately or transfer to a warm oven to hold temperature.

  • Lightly re-oil waffle iron as needed.

Makes 8-10 standard waffles, 20-40 mini waffles.

NOTE: Waffles freeze well and reheat easy in the oven or toaster.

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