Pumpkin Waffles

November 1, 2007 | Posted by Lorena as Breakfast Foods, Uncategorized at 4:28 am | Comments »

breakfast waffles

Here’s a twist to pumpkin pie — pumpkin waffles. Perfect way to start the day. The spicy mix of cinammon, clove and ginger go very well with coffee. No-calorie bonus: the way the scent wafts in from the kitchen, bringing childhood memories of Grandma’s baking and inspiring excitement for the upcoming holidays. 

Ingredients

  • 1/3 cup packed light brown sugar
  • 2-1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup well-shaken buttermilk
  • 1 cup canned solid-pack pumpkin
  • 3/4 stick (6 tablespoons) unsalted butter, melted
  • additional melted butter for brushing waffle iron
  • additional butter for serving with waffles
  • warm maple syrup

What’s Next
Pre-heat oven to 250?F and pre-heat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with melted butter and spoon batter into waffle iron according to manufacturer’s directions for quantity of batter. Cook according to manufacturer?s instructions. Transfer waffles to rack in oven to keep warm and crisp. Repeat until all batter is used. Transfer waffles to a large platter and serve with butter and warm maple syrup. Makes about 12 waffles.
  
 

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