Tender spicy pumpkin waffles, perfect with hot maple syrup
1 cup pumpkin puree
1 1/4 cups buttermilk*
1/4 cup (4 tablespoons) melted butter
1 3/4 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Maple syrup, brown sugar syrup, whipped cream, or powdered sugar, for serving
1. In a medium mixing bowl, combine the pumpkin puree, buttermilk, egg, and melted butter. Stir to combine.
2. In a large mixing bowl, whisk together the remaining (dry) ingredients. Add wet ingredients to dry and stir just until moistened.
3. Preheat waffle iron. Spray hot waffle iron with oil or non-stick cooking spray, spoon batter onti iron, and cook until done. One my Belgian waffle maker, these waffles take about 5 minutes to cook fully. The outsides will be browned. I like to set a timer so I don't have to keep guessing and checking to see if they're done yet!
Serve waffles hot with maple syrup, brown sugar syrup, and/or whipped cream and pwodered sugar.
Leftover waffles can be frozen until needed. Re-warm in the toaster on low.
*Make a buttermilk substitute by combining 1 tablespoon of lemon juice with enough milk to equal 1 1/4 cups.
Cool waffles between paper towels to prevent excess moisture or sticking.
5 minutes (each)
I love these slightly sweet pumpkin waffles! They're great hot, or re-warmed (slightly crisp then). Perfect for a seasonal breakfast!
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