Spicy Pumpkin Buttermilk Waffles

Warm, fluffy waffles infused with pumpkin, autumn spices, and a hint of heat—perfect for a cozy breakfast or brunch.

I first made these spicy pumpkin buttermilk waffles for a cool autumn breakfast, and my family loved the combination of sweet pumpkin and cayenne pepper.

Ingredients

• All-purpose flour: 2 cups (250 g)
• Brown sugar: 2 tbsp
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Ground cinnamon: 1 1/2 tsp
• Ground nutmeg: 1/2 tsp
• Ground ginger: 1/2 tsp
• Ground cloves: 1/4 tsp
• Cayenne pepper: 1/4 tsp (adjust to taste)
• Buttermilk: 1 1/2 cups (360 ml)
• Pumpkin purée: 3/4 cup (180 g), not pumpkin pie filling
• Eggs: 2 large
• Melted unsalted butter: 1/4 cup (60 ml), cooled
• Vanilla extract: 1 tsp

Instructions

Preheat waffle iron:

Preheat your waffle iron according to manufacturer's instructions.

Whisk dry ingredients:

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cayenne pepper.

Combine wet ingredients:

In a separate bowl, whisk together buttermilk, pumpkin purée, eggs, melted butter, and vanilla extract until smooth.

Mix wet and dry:

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Some lumps are fine. Do not overmix.

Prepare waffle iron:

Lightly grease the waffle iron with cooking spray or melted butter.

Cook waffles:

Pour about 1/2 cup of batter onto the hot waffle iron (amount may vary based on model). Close the lid and cook until golden brown and crisp, about 4 to 5 minutes per batch.

Keep warm:

Transfer cooked waffles to a wire rack and keep warm in a low oven while finishing remaining waffles.

Serve:

Serve hot, topped with maple syrup, whipped cream, or a sprinkle of chili flakes for extra heat.

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This recipe brings everyone to the kitchen on chilly mornings, and the aroma of warming spices makes breakfast feel extra special.

Required Tools

Waffle iron, mixing bowls, whisk, measuring cups and spoons, ladle or measuring cup, wire rack (optional)

Allergen Information

Contains wheat (gluten), dairy, eggs. Check labels if using store-bought pumpkin purée or buttermilk.

Nutritional Information

Per serving: 290 calories, 10 g total fat, 41 g carbohydrates, 7 g protein

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Enjoy these waffles hot and customize with your favorite toppings for the perfect fall breakfast.

Recipe FAQs

→ How can I increase the spiciness?

Boost heat by adding more cayenne pepper or a pinch of chili powder to the dry mix.

→ Can I use whole wheat flour?

Substitute half or all all-purpose flour with whole wheat for extra fiber and a nutty flavor.

→ What toppings pair well?

Try maple syrup, whipped cream, apple compote, cinnamon butter, or chili flakes for extra zing.

→ Are these waffles freezer-friendly?

Yes, store cooled waffles in an airtight container. Reheat in the toaster for easy mornings.

→ How do I prevent soggy waffles?

Let cooked waffles rest briefly on a wire rack and keep warm in a low oven before serving.

→ Is pumpkin purée the same as pumpkin pie filling?

No, use unsweetened pumpkin purée for the best texture and flavor, not pumpkin pie filling.