November 13, 2009

Pumpkin Waffles

Ok, I guess it's that time of year---I have pumpkin on the brain. I know that pumpkin scones are good and the pumpkin chocolate chip cupcakes in Vegan Cupcakes Take Over the World are amazing. So, when I saw this recipe for pumpkin waffles on Smitten Kitchen, I knew I had to try it. Waffles and pumpkin? Two things I love come together here in a very delicious way. These waffles are sweet and decadent---kind of like eating dessert for breakfast, which is just fine by me.

I suggest adding chocolate chips to individual waffles by dropping the chips onto the batter just after you put in the waffle iron, then covering them lightly with more batter. I also recommend adding chocolate chips as a topping like Amber does (one chip in each square). These waffles would be fantastic with whipped cream. I had peanut butter, pumpkin butter, Greek yogurt and maple syrup, but with these you can pretty much get away with plain, too. You can also save any extra waffles by wrapping them in twos in plastic wrap and then storing them in a freezer bag in your freezer for a few weeks.  The next time you want waffles, grab two and pop them in the toaster. Way better than Eggo.

Pumpkin Waffles
~Print Recipe~

  • 2 1/2 cups all-purpose flour (I want to try substituting some whole wheat flour next time, a la Patty)
  • 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, separated
  • 2 cups well-shaken buttermilk
  • 1 cup canned solid-pack pumpkin
  • 6 tablespoons (3/4 of a stick) unsalted butter, melted
  • Cooking spray for waffle iron
  1. In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices. 
  2. In a large bowl, whisk together buttermilk, pumpkin and butter. Separate egg whites into a separate small bowl and set aside. Add egg yolks to the buttermilk mixture and whisk until smooth. 
  3. Slowly add the dry ingredients into the buttermilk mixture and whisk until just combined.
  4. With an electric mixer, beat egg whites until they form soft peaks. Carefully fold egg whites into the batter, until just combined. 
  5. Heat waffle iron(s) while batter rests.
  6. When the irons are hot, spray waffle iron lightly with non-stick spray (and again before each new waffle). Using a measuring cup, quickly spread an even layer of batter over the iron (adding chocolate chips, if desired) and cook until crisp and golden brown.  Serve immediately, or allow to cool and then freeze.

1 comment:

  1. These look amazing! Perfect for a pre-thanksgiving breakfast!!! My Grandma would probably put pecans on top, for the perfect pairing.


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