Buttermilk Pumpkin Spice Waffles with Toasted Pumpkin Seeds
User Reviews
5
Buttermilk Pumpkin Spice Waffles with Toasted Pumpkin Seeds
Description
The recipe blends unbleached flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt with cold cubes of butter cut in until the mixture resembles coarse crumbs. Wet ingredients including buttermilk, pumpkin puree, eggs, and vanilla seeds or extract are folded in, creating a thick but gently lumpy batter. Cooking in a preheated waffle iron with clarified butter or oil produces waffles with a crisp exterior and tender center.
Serving suggestions include warm maple syrup and room-temperature sour cream to balance the spices and richness of pumpkin. Toasted pepitas (hulled pumpkin seeds) add a nutty crunch and visual appeal, and raisins offer additional texture and flavor contrast.
The recipe yields about ten small waffles, suitable for multiple servings. Using a Belgian-style waffle maker with deeper pockets enhances texture and helps hold syrup and toppings. Waffles are done when steam diminishes, and they have golden, crisp surfaces.
Dry batter mix can be prepared ahead and refrigerated or frozen. Leftover waffles freeze well separated by parchment paper and reheat in a moderate oven. Batter portion size varies depending on waffle iron design.
Ingredients
- 2 cups all-purpose flour unbleached
- ⅓ cup granulated sugar 65 grams
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg freshly grated
- ½ teaspoon salt fine sea salt
- 6 tablespoons unsalted butter cut into ½-inch cubes and chilled
- 1 cup buttermilk
- ⅓ cup pumpkin puree unsweetened, canned
- 3 egg large
- vanilla bean seeds or 1 teaspoon pure vanilla extract
- clarified butter or vegetable oil, for the waffle iron
- maple syrup for serving, warm, pure
- sour cream at room temperature, for serving
- Pepitas toasted, for garnish, hulled pumpkin seeds
- raisins for garnish
Instructions
- Heat a waffle iron according to the manufacturer’s directions.
- Meanwhile, in a food processor, pulse the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt to combine. Add the butter and pulse 15 to 20 times, until it is very finely chopped and the mixture resembles coarse meal. Transfer to a bowl and make a well in the center. (Alternatively, whisk the dry ingredients in a large bowl. Toss in the butter to coat with the flour mixture, then cut it in with a pastry blender or rub in with your fingertips until the mixture resembles coarse meal. Make a well in the center.)
- In a medium bowl whisk buttermilk, pumpkin, eggs, and vanilla until combined. Pour wet mixture into the well and fold with a rubber spatula just until the batter is combined. Don’t worry about lumps.
- Lightly grease the waffle iron grids with clarified butter or oil. Using a dry measuring cup or ice-cream scoop, place the correct amount of batter in the center of the iron’s quadrants (see waffle iron manufacturer’s directions). Close the lid and bake until the waffle is crisp and golden brown, 4 to 6 minutes.
- Transfer the waffle to a serving plate and serve immediately or place the waffles on a baking sheet in a single layer in a 200°F oven for up to 20 minutes before serving. Repeat with the remaining batter to make more waffles. Serve with the warm syrup, sour cream, pumpkin seeds, and raisins.
Notes
- Use about ⅓ cup batter per waffle for best results; adjust according to waffle iron size.
- Belgian-style waffle makers create lighter, crispier waffles with deeper pockets for syrup and toppings.
- Check doneness by watching steam levels; avoid overcooking to keep waffles tender inside.
- Prepare dry ingredients in advance and store refrigerated up to 2 weeks or frozen up to 1 month.
- Freeze cooked waffles separated with parchment paper; reheat in a 350°F oven for about 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 1serving (no toppings) | |
| Calories | 541kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 187mg | 62% |
| Sodium | 364mg | 15% |
| Potassium | 207mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
