I love pumpkin waffles. A lot. I came across this recipe one day online while I was still living at home, so my baby sister and I tried them. They were a huge hit. Honestly, I think one of the secrets is in the syrup. That buttermilk syrup is INCREDIBLE. Like carmel. We dip fruit in it if there’s any left over. Wicked.
My sister still insists that we make these whenever she comes to visit. And now I have another fan of this recipe – my husband. This is the only pumpkin-themed food that he will eat. You have to try it.
Oh, and if you don’t want to use pumpkin butter, you can used canned pupkin and increase the milk to a full cup.
Makes 4 belgian style waffles
1/4 cup light brown sugar
3 Tbsp. arrowroot powder or cornstarch
1 1/4 cup whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
2 large farm fresh eggs
1/2 cup whole milk
1 cup pumpkin butter*
4 Tbsp butter, melted
1. In a large bowl, mix dry ingredients together.
2. In a separate bowl, mix wet ingredients together.
3. Stir wet ingredients into dry ingredients and mix just until moistened.
4. Pour 1/2 cup batter onto a hot, lightly greased waffle iron and cook until done.
5. Top with a generous helping of buttermilk syrup, recipe below. Pair with a glass of cold whole milk.
½ cup butter
1 cup sugar
½ cup buttermilk
Bring ingredients to a boil. Remove from heat. Then add:
1 tsp vanilla
1 tsp baking soda
Stir. Syrup will foam initially. Enjoy!