Is there anything better than waffles on a Saturday morning? I didn’t think so!
We’re well into November and ‘pumpkin in everything’ is in full swing at my place. So why not Pumpkin Waffles? These are light, fluffy and bring all the glorious flavours of fall onto your morning plate. I’ve recently just got my hands on the Best Waffle Maker too so it’s time to put it to the test! It’s like pumpkin pie for breakfast!
Best part, they’re easy to whip up and freeze really well! Enjoy!
Ingredients
- 1 1?2 cups all-purpose flour
- 3 teaspoons baking powder
- 1?2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 pinch salt
- 2 eggs
- 1?4 cup firmly packed brown sugar
- 1 cup canned pumpkin puree
- 1 2?3 cups milk
- 4 tablespoons butter, melted and cooled
Directions
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.
Cook according to your waffle iron directions. My waffle iron uses about 3/4 cup of batter and takes 3-4 minutes to cook. They come out a nice deep, golden brown and are perfect topped with maple syrup and whip cream or honey butter.
Recipe from food.com and yields 6-8 waffles depending on your waffle iron.
