I’ve always been a nester, long before all the crazy hormones of third-trimester pregnancy kicked in. Of course, now that I’m feeling even more nest-obsessed, I haven’t yet experienced that famous blast of energy. Kind of the opposite, actually. So I sit on the sofa cuddling with our golden retriever pup Daisy, and I nest in my head. Oh, the ideas! I should probably write them down, though, because Pregnancy Brain is definitely a real thing. I have no idea what brilliant idea I had 30 seconds ago.

Spiced Pumpkin Buttermilk Waffles with Cinnamon-Honey Butter

Well … I take that back. I do remember these waffles. We enjoyed them last weekend, and I wish we had more to scarf down now. It was breakfast time, a half-can of leftover pumpkin puree was hanging out in the fridge, and I had a little bit of rare energy. Pumpkin waffles it was!

Spiced Pumpkin Buttermilk Waffles with Cinnamon-Honey Butter

This version, Spiced Pumpkin Buttermilk Waffles, is colorful, full of flavor and packed full of warm spices. When topped with delicious Cinnamon-Honey Butter it’s breakfast nirvana. Especially for a prego.

They’re special enough for company but I think kids will love them to. I’m pretty sure mine requested more, even in utero. How convenient for me!

Spiced Pumpkin Buttermilk Waffles with Cinnamon-Honey Butter

Spiced Pumpkin Buttermilk Waffles with Cinnamon-Honey Butter
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Spiced Pumpkin Buttermilk Waffles with Cinnamon-Honey Butter

Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Author: Kare
Fall spices warm these festive pumpkin waffles, made even better with a sweet cinnamon honey butter.


  • 4 tablespoons unsalted butter (melted and cooled)
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour (or you can use another 3/4 cup all-purpose flour)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 2 eggs
  • 1/4 cup packed brown sugar (dark is best, light is fine)
  • 1 cup pumpkin puree
  • 1 1/2 cups buttermilk

For the butter:

  • 1 stick (1/2 cup unsalted butter, room temperature)
  • 3 tablespoons honey
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt


  • Melt the unsalted butter and set aside to cool.
  • In a large bowl, mix together the flours, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  • In a medium bowl, beat together the eggs, brown sugar, pumpkin puree and buttermilk. Add the cooled melted butter.
  • Pour the wet ingredients into the dry ingredients and whisk together just until all ingredients are incorporated.
  • Follow your waffle iron instructions for baking. Mine takes about 2/3 cup batter and about four minutes to cook.
  • While the waffles are baking, mix together the butter. Add all ingredients to a small bowl and mix together with a fork or small whisk.
  • Serve waffles with Cinnamon-Honey Butter and maple syrup.

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