Servings
Font
Back
5.0 from 12 votes

Buttermilk Pumpkin Spice Waffles with Toasted Pumpkin Seeds

These fluffy buttermilk pumpkin spice waffles are adapted from Sarabeth's Bakery in New York City. Finished with a dollop of tangy sour cream and crunchy toasted pepitas, they're perfect when seeking a cozy fall or winter breakfast.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 4 servings
Calories: 541 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 2 cups (284 grams) unbleached all-purpose flour
  • ⅓ cup (65 grams) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon fine sea salt
  • 6 tablespoons (85 grams) unsalted butter, cut into ½-inch cubes and chilled
  • 1 cup (255 grams) buttermilk
  • ⅓ cup (80 grams) unsweetened canned pumpkin puree
  • 3 large eggs
  • Seeds from 1 vanilla bean, or 1 teaspoon pure vanilla extract
  • Clarified butter or vegetable oil for the waffle iron
  • Warm pure maple syrup for serving
  • sour cream at room temperature, for serving
  • Pepitas (hulled pumpkin seeds) toasted, for garnish
  • raisins for garnish

Instructions

    Cup of Yum
  1. Heat a waffle iron according to the manufacturer’s directions.
  2. 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.)
  3. 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.
  4. 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.
  5. 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

  • ⅓ cup batter per waffle for best results. 
  • I have a Belgian-style waffle maker that yields small rectangular waffles. You can also make this recipe with a large round waffle maker. I yield about 10 small waffles with this recipe which amounts to about 2 to 3 waffles per serving. You'll yield a fewer number of larger waffles if making round ones.
  • A Belgian waffle maker has deeper pockets than an American style waffle maker. The texture is also typically lighter and crispier. You could make this recipe with either type of waffle maker, but in general I prefer Belgian waffle makers. The deeper pockets are excellent for filling with pools of syrup and other toppings.
  • Typically you’ll know that your waffle is done cooking when there is less steam coming out of the waffle iron, but check it periodically to be sure. If you wait until all the steam has stopped, you’ll end up with overcooked waffles. The waffles should be crisp and golden brown on the outside.
  • To make ahead: make the dry mixture for these waffles and refrigerate for up to 2 weeks or freeze for up to 1 month. Then when you're ready to make the waffles, whisk together the wet ingredients and fold into the dry mixture. Proceed as instructed above.
  • Freeze leftover waffles by placing cooled waffles in air-tight freezer bags, separating each waffle with wax or parchment paper. Freeze for up to 1 month. To reheat, place waffles on parchment paper lined half sheet pans in a preheated 350 degree F oven until heated through, about 10 minutes. They won't be quite as crisp, but they'll still be good.
  • The amount off batter you will need for your waffle maker will vary. Check the manufacturer’s instructions for recommendations. My rectangular waffles require about ⅓ cup batter per waffle for best results. 
  • I have a Belgian-style waffle maker that yields small rectangular waffles. You can also make this recipe with a large round waffle maker. I yield about 10 small waffles with this recipe which amounts to about 2 to 3 waffles per serving. You'll yield a fewer number of larger waffles if making round ones.
  • A Belgian waffle maker has deeper pockets than an American style waffle maker. The texture is also typically lighter and crispier. You could make this recipe with either type of waffle maker, but in general I prefer Belgian waffle makers. The deeper pockets are excellent for filling with pools of syrup and other toppings.
  • Typically you’ll know that your waffle is done cooking when there is less steam coming out of the waffle iron, but check it periodically to be sure. If you wait until all the steam has stopped, you’ll end up with overcooked waffles. The waffles should be crisp and golden brown on the outside.
  • Adapted from Sarabeth’s Good Morning Cookbook

Nutrition Information

Serving 1serving (no toppings) Calories 541kcal (27%) Carbohydrates 74g (25%) Protein 16g (32%) Fat 22g (34%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 187mg (62%) Sodium 364mg (15%) Potassium 207mg (6%) Fiber 3g (12%) Sugar 27g (54%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 541

% 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.