Breakfast
Pumpkin Spice Waffles
Makes 8 waffles
Pumpkin Spice Waffles
Makes 8 waffles
An obvious choice for the fall months, made even more so when topped with the Apple Compote (page 19) or the Pecan Spice Butter (page 20).
Nutritional information per waffle: Calories 382 (49% from fat) carb. 41g pro. 8g fat 21g sat. fat 2g chol. 49mg sod. 313mg calc. 433mg fiber 3g
Ingredients
- 2 ½ cups unbleached all-purpose flour
- 3 tablespoons packed light brown sugar
- 2 tablespoons yellow cornmeal
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 cups buttermilk
- 1½ cups pumpkin purée
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ⅔ cup vegetable oil
- ¼ cup finely chopped candied ginger, optional
Preparation
- Combine dry ingredients (through to the allspice) in a large mixing bowl; whisk until well blended.
- In either a large measuring cup or separate mixing bowl, combine the buttermilk, pumpkin purée, eggs, vanilla extract, and oil; whisk to combine.
- Add the liquid ingredients to the dry and whisk until some lumps remain. Add the candied ginger to the batter, if using, and gently fold into the batter.
- Preheat the waffle maker to desired setting. Pour a cup of batter onto the center of the bottom waffle plate and spread slightly, no closer than 1 inch from the edge of the plate. Close the waffle maker and turn clockwise to flip. Open the second waffle plate and add a cup of batter onto the center of that plate, close and turn clockwise to flip.
- When the waffles are ready, carefully open the waffle maker and remove baked waffle. Then turn and open the second waffle plate to remove the second waffle. Repeat with remaining batter.
- For best results, serve immediately.
