To celebrate fall, I doctored my favorite waffle recipe to make pumpkin waffles! I became semi-obsessed with waffles when I was pregnant, and since then they have become a breakfast staple for me... about once a week or so, I make a full batch, cook them all off, and freeze the leftovers - then they go straight from the freezer to the toaster oven for a quick and yummy breakfast. I like them with a big dollop of plain greek yogurt and a generous pour of maple syrup.
Pumpkin Waffles
1 cup all-purpose flour
1 cup whole wheat (or white whole wheat, my preference) flour
1/2 t. baking soda
1 t. baking powder
1 t. salt
3 T. sugar
2 t. cinnamon
2 t. ground ginger
1/4 t. cloves
1/4 t. nutmeg
3 eggs
2 T. butter, melted
3/4 c. pumpkin puree (canned)
16 oz. buttermilk
Mix together dry ingredients, flour through nutmeg. Mix pumpkin into the melted butter, then beat in eggs, and then buttermilk. Add the wet ingredients to the dry and stir. Rest 5 minutes or so, while waffle iron preheats. Cook in your waffle iron! If you want to freeze your leftover waffles, just make sure to cool them completely before putting them in a freezer bag and into the freezer.
2 comments:
Sounds yummy! Pancakes are HUGE at our house. I do the same thing. Make a double batch and freeze them, so we almost always have pancakes on hand!
I totally want to make these this weekend! I think you have a typo though... you have baking soda twice, but I think one of those is supposed to be baking powder. Which is which? Miss you! -Eliza
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