Fluffy waffles featuring pumpkin, bold spices, buttermilk, and a touch of heat—perfect for autumn breakfast.
# Ingredient list:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon cayenne pepper
→ Wet Ingredients
11 - 1 1/2 cups buttermilk
12 - 3/4 cup pumpkin purée
13 - 2 large eggs
14 - 1/4 cup melted unsalted butter, cooled
15 - 1 teaspoon vanilla extract
# Step-by-Step Guide:
01 - Preheat the waffle iron following the manufacturer's directions until it reaches operating temperature.
02 - In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and cayenne pepper until thoroughly combined.
03 - In a separate bowl, whisk buttermilk, pumpkin purée, eggs, melted butter, and vanilla extract until fully blended and smooth.
04 - Pour the wet mixture into the dry ingredients and gently fold together just until combined, leaving some lumps in the batter for tenderness.
05 - Lightly apply cooking spray or brush with melted butter to coat the waffle iron surfaces.
06 - Ladle approximately 1/2 cup of batter onto the preheated waffle iron per waffle, then close the lid and cook until golden brown and crisp, about 4 to 5 minutes per batch.
07 - Place cooked waffles on a wire rack and keep warm in a low oven while preparing subsequent batches. Serve hot with maple syrup, whipped cream, or a sprinkle of chili flakes for added spice.
