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Buttermilk Pumpkin Waffles with Crisp Caramelized Edges

Pumpkin Waffles

These are the pumpkin waffles that hold their crunch. Real pumpkin purée brings moisture and earthy sweetness, buttermilk sharpens the crumb, and a spoonful of cornstarch crisps the outside while the inside stays soft and custardy. Brown sugar caramelizes against the hot iron, and warm baking spice carries through every bite. Autumn breakfast, done properly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 Waffles
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 2 tbsp cornstarch for a crisper exterior
  • 3 tbsp brown sugar packed, light or dark
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp salt fine sea salt
  • 2 tsp pumpkin pie spice cinnamon, nutmeg, ginger, allspice, cloves
  • 1.75 cups buttermilk room temperature
  • 0.75 cup pumpkin purée unsweetened, not pie filling; room temperature
  • 2 large eggs room temperature
  • 6 tbsp unsalted butter melted and slightly cooled, plus more for the iron

Equipment

  • 1 waffle iron standard American shallow-pocket iron
  • 2 Large mixing bowls
  • 1 Whisk
  • 1 wire cooling rack essential for keeping waffles crisp
  • 1 ladle or 1/2 cup measure for portioning batter

Method
 

  1. Whisk the flour, cornstarch, brown sugar, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl until evenly combined and no lumps of brown sugar remain.
  2. In a second bowl, whisk the buttermilk, pumpkin purée and eggs until smooth, then whisk in the melted butter. Everything should be at room temperature so the fat emulsifies instead of seizing into specks.
  3. Pour the wet mixture into the dry and stir with a spatula just until no dry flour remains. A few lumps are correct. Stop mixing the moment it comes together, or the gluten overdevelops and the waffles turn tough.
  4. Let the batter rest on the counter for 15 minutes. The flour hydrates, the leaveners activate, and the batter thickens noticeably. Do not skip this step.
  5. Preheat the waffle iron on medium-high and brush both plates generously with melted butter.
  6. Ladle about 1/2 cup batter into the center of the iron, close the lid, and cook 5 to 6 minutes. Pumpkin waffles take longer than plain ones because of the moisture in the purée, so wait until the steam slows to a trickle and the waffle is deep golden with crisp edges.
  7. Transfer each waffle directly to a wire rack in a single layer. Never stack them hot, or trapped steam softens the crust.
  8. Grease the iron again between batches and repeat with the remaining batter. Serve immediately while the edges are still crackling.

Notes

  • Use unsweetened pumpkin purée, not pumpkin pie filling. The filling is already sweetened and spiced and will wreck the balance.
  • Let the batter rest the full 15 minutes. The flour hydrates and the leaveners wake up, which is the difference between fluffy and gummy.
  • Cool waffles on a wire rack in a single layer. Stacking traps steam and the crust goes soft within a minute.
  • If the batter runs thin and the waffles spread flat, whisk in 2 to 3 extra tablespoons of flour.
  • Serve with warm maple syrup, honey butter, toasted pecans, or a cloud of whipped cream.
  • Freeze cooled waffles flat on a sheet pan, then bag them. Reheat straight from frozen in a toaster.
  • No buttermilk? Stir 1 tablespoon lemon juice into 1.75 cups whole milk and let it sit 10 minutes.