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Sunday Morning Buttermilk Waffles with Pumpkin Butter

Buttermilk Waffles


  • 1 3/4 c all-purpose flour

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 c sugar

  • 1/2 tsp fine salt

  • 3 large eggs

  • 1 1/2 c buttermilk

  • 1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron


  1. Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.

  2. In a second bowl, whisk the eggs until smooth, then whisk in the buttermilk and butter until combined. Add the wet ingredients to the dry ingredients and mix just until the batter comes together; there will be lumps. Cover and let sit at room temperature for at least 30 minutes and up to 1 hour.

  3. Preheat the oven to 250 degrees F. Set a baking rack over baking sheet and place on the center rack. Preheat a waffle maker according to manufacturer's instructions and brush with melted butter.

  4. For each waffle, ladle about 1/3 cup of the batter onto the iron. Cover and cook until golden brown and crispy, 3 to 4 minutes; the waffles will be a little misshapen--not perfectly square, with rounded corners. As you go, transfer the cooked waffles to the baking rack in the oven and hold there while you finish

Pumpkin Compound Butter

Whip a stick of soften unsalted butter, add 3 TBSP pumpkin-butter (which is a pumpkin puree), and 4 TBSP powder sugar. Simple 

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