Pumpkin Sour Cream Waffles with Buttermilk Syrup - AE Dairy Recipes

Pumpkin Sour Cream Waffles with Buttermilk Syrup

Print recipe as: 3x5 | 4x6 | 8.5x11
The flavors of pumpkin, sugar and spice combine with sour cream and milk for crisp, yet tender waffles that are drizzled with a homemade buttermilk caramel syrup. Breakfast or dessert?!


For the waffles:

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup canned pumpkin purée (not pie filling)
  • 1 cup AE Sour Cream
  • 1 cup AE Milk
  • ¼ cup brown sugar
  • 4 eggs
  • 4 tablespoons melted butter
  • 1 tablespoon vanilla

For the syrup:

  • 1½ cups AE Buttermilk
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 stick butter
  • Pinch of salt
  • 1 t. baking soda
  • 1 t. vanilla



For the waffles, heat an electric waffle iron; preheat the oven to 250°. Combine flour, baking powder, pie spice, soda, and salt in a bowl. Whisk pumpkin, sour cream, milk, brown sugar, eggs, butter, and vanilla together in a larger bowl. Add the flour mixture and stir just until incorporated (a few lumps are fine).

Lightly coat the waffle iron with cooking oil. Pour 1 cup batter per waffle onto hot iron, close the lid, and bake until bubbly on top and golden on the bottom, 2 to 3 minutes. Keep waffles warm in the oven (place them directly on the rack so they don’t get soggy). Prepare remaining waffles in the same manner. Serve with Buttermilk Syrup or maple syrup.

For the syrup, combine buttermilk, both sugars, butter, and salt in a large saucepan. Bring to a boil over high heat (watch carefully—it will bubble up). Off heat, stir in the baking soda and vanilla. Let cool. Skim off any foam on the top if necessary.

Makes six 8-inch Belgian-style waffles


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