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Pumpkin Buttermilk Waffles + DIY Pancake Mix

January 27, 2015


Every Sunday we (I) make pancakes. Over the past year, I have been making the same pumpkin pancakes (a different recipe from my posted one.) I try to change it up, but the kids and Guy really like the pumpkin pancakes. I’m not complaining, pumpkin is healthy, but I was getting bored and impatient.

To streamline the pancake waffle process I created my own pumpkin pancake mix which works great for waffles too.

Here are the recipes for both the mix and the waffles.

Whole grain pumpkin pancake mix

  • 1C old fashioned rolled oats – lightly blended
  • 1 3/4C whole wheat flour
  • 1/3C brown sugar
  • 1-2tsp cinnamon*
  • 1/2 tsp ground nutmeg* (fresh is best)
  • 1/2 tsp ground ginger*
  • 1/4 tsp ground cloves*
  • 1/4 tsp ground cardamon*
  • 1/2 tsp kosher salt
  • 2tbsp nonfat dry milk
  • 2tsp baking powder
  • 1/2 tsp baking soda

*(Or use approx 3tsp of your favorite pumpkin pie spice blend)

Sift it or shake it up. Store in a covered container. When you’re ready to make a spiced pancake like banana or pumpkin you just scoop about 2.5c for each batch give or take depending on how thick you like them.

To that add the wet

  • 2 1/4 C milk
  • 1c pumpkin purée
  • 1-2 tbsp melted butter or coconut oil
  • 2 eggs
  • 2tsp vanilla

I like to use our blender (Blendtec), but a whisk works well too. Mix/blend until just combined and let rest for about 5 min while preheating your skillet. You know the skillet is ready when water skitters. Grease it well with coconut oil and fry them up.

Pumpkin Waffle variation

  • 2 1/4 c mix (recipe above)


  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 eggs
  • 1 c milk
  • 1c butter milk (or milk w lemon juice/vinegar added; allow to sit for 5 min before adding)
  • 1C pumpkin purée
  • 6 Tbsp melted unsalted butter

Mix until just combined and allow to rest for 5 -10 min while your waffle iron pre-heats.

Enjoy your pumpkin pancakes and waffles !

Max says, “Mmmm…”

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