Pumpkin Waffles



Alright, so after you make your Pumpkin Donuts for breakfast, and you still have half of a can of pumpkin in the refrigerator, you can make a second batch of donuts, mix the pumpkin into a soup, make a small batch of pumpkin bread, make a sauce for ravioli, make your own pumpkinĀ  coffee creamer, or make pumpkin waffles!



Pumpkin Waffles


  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 1/3 cup vegetable oil (or melted butter slightly cooled)
  • 1/2 can of canned pumpkin or fresh pumpkin puree (about 1/3 – 1/2 cup)
  • 2 tsp vanilla extract
  • 1 3/4 – 2 cups all purpose flour
  • 1-2 shakes of pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 – 1/2 tsp salt (the original recipe calls for 1 tsp, but I can taste the salt using that much and lowered it with no noticeable effect on the waffle texture)


  1. Sift together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium mixing bowl.
  2. Whisk together the eggs, buttermilk, oil and vanilla in a separate bowl. Stir in the pumpkin. Add in the dry ingredients and stir until combined. There may still be some lumps.
  3. Let the batter rest for a few minutes.
  4. Cook as directed by your waffle iron instructions.
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