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