I actually thought I was done with pumpkin until I found another can in the cupboard, so get ready for two more pumpkin recipes! So far out of everything I’ve made with pumpkin, I never use more than half a can, so I automatically have to make two recipes. This time I decided to make pumpkin waffles. Last year I made very simple pumpkin pancakes that were great, but this year I wanted more of a pumpkin pie-like waffle.
I wasn’t disappointed. These were hearty yet airy waffles. I used Miles and his friend as guinea pigs and they kept eating them as fast as I could make them. They would sprinkle one with powdered sugar, and then drown another in syrup. They even made a little waffle sandwich with their bacon! I got a little fancy with mine and added a few toasted pecans.
- 2 ½ cups all-purpose flour
- 1/3 cup packed dark brown sugar
- 2 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 large eggs
- 1 cup whole milk
- 1 cup buttermilk
- 1 cup canned pumpkin
- 6 tablespoons (3/4 stick) unsalted butter, melted
Preheat oven to 250°F and preheat waffle iron.
In a medium bowl, combine flour, brown sugar, baking powder and soda, salt, cinnamon, ginger and cloves. In a large bowl, whisk eggs until blended, then add milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth (batter may still be a little lumpy).
Spoon batter into waffle iron and cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Repeat with remaining waffle batter. Serve with syrup, powered sugar or toasted pecans.
Adapted from epicurious