So I purchased a bunch of canned pumpkin and now I am unsure what to do with it all. So today I decided to break out the waffle iron and make some pumpkin pancakes. Pumpkin goes great with breakfast. Pumpkin pancakes are awesome, and honestly, who doesn’t sneak a slice of pumpkin pie in the morning. So here are some awesome pumpkin waffles.
These go great with warmed natural maple syrup.
Pumpkin Waffles – (adapted from Spiced Pumpkin Waffles)
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1 pinch salt
- 2 eggs
- 1/4 cup firmly packed brown sugar
- 1 cup canned pumpkin puree
- 1 cup milk
- 2/3 cup buttermilk – optional if you don’t have any up the milk to 1 2/3 cups.
- 4 tablespoons butter, melted and cooled
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
Gently fold in the flour mixture.
Waffle irons vary, so add as much batter as the manual says. My cheap POS waffle iron uses about 3/4 cup of batter and cook for 4-5 minutes until perfectly done. In my previous waffle experience I wrote how I burned my hands by holding the waffle iron lid closed. Well I finally pulled a MacGyver and fixed it with a coat hanger.
When they are browned and the steam has stopped coming out of the waffle iron, they are done.
These are great with a fresh maple syrup.