There is something about pumpkin that makes us all go crazy. I discovered this awesome Pumpkin Waffle recipe by Epicurious from my aunt a few years ago and it has become our go to for Sunday Brunch this time of year! You just need a great non stick waffle maker, I prefer this one by Cuisinart because it comes with both waffle and pancake plates so it’s a great 2 in 1if you don’t have a griddle!
YIELD: Makes 12 (4-inch) waffles
ACTIVE TIME: 35 min
TOTAL TIME: 35 min
- 2 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 cup whole milk
- 1 cup well-shaken buttermilk
- 1 cup canned solid-pack pumpkin
- 3/4 stick (6 tablespoons) unsalted butter, melted
- Vegetable oil for brushing waffle iron
Accompaniment: warm pure maple syrup
Special Equipment: a waffle iron (preferably nonstick)
- Preheat oven to 250°F and preheat waffle iron.
- Sift together flour, brown sugar, baking powder and soda, salt, and spices.
- Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
- Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly.
- Cook according to manufacturer’s instructions.
- Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.