Pumpkin Spice Waffles

Makes about 8 classic-style waffles or 4 Belgian-style waffles

2 cups unbleached all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
2½ cups low-fat buttermilk
2 large eggs
6 tablespoons (¾ stick) unsalted butter,
melted and cooled slightly
1 teaspoon pure vanilla extract
Whipped cream, for serving
Freshly grated nutmeg, for serving

Nutritional information per classic waffle:
Calories 246 (37% from fat) • carb. 31g • pro. 7g
fat 10g • sat. fat 7g • chol. 72mg • sod. 466mg
calc. 96mg • fiber 1g
Nutritional information per Belgian waffle:
Calories 491 (37% from fat) • carb. 61g • pro. 15g
fat 20g • sat. fat 14g • chol. 144mg • sod. 933mg
calc. 192mg • fiber 1g

1. Whisk together the dry ingredients in a
large bowl. In a separate bowl, whisk the
buttermilk, eggs, butter, and vanilla to
combine. Add the liquid ingredients to the
dry ingredients, and whisk until mostly
smooth.
2. Secure the desired waffle plates in the
waffle maker. Preheat the waffle maker to
the desired setting. The waffle maker will
beep to indicate it is ready to use.
3. Pour the recommended amount of batter,
depending on whether Belgian- or classicstyle waffles are being prepared, onto the
center of the bottom waffle plate. Close the
waffle maker, but do not lock. The waffle
is done when the ready-for-use indicator
beeps. Carefully open the waffle maker and
remove the baked waffle. Repeat with the
remaining batter.
4. Waffles are best served straight from the
waffle maker, with a dollop of whipped
cream and a pinch of freshly grated nutmeg.
(If not being consumed immediately, they
can be kept warm on a rack in a single layer
in a 200°F oven.)