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

 

 

INGREDIENTS

  • 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)

 

 

PREPARATION

 

  1. Preheat oven to 250°F and preheat waffle iron.
  2. Sift together flour, brown sugar, baking powder and soda, salt, and spices.
  3. 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.
  4. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly.
  5. Cook according to manufacturer’s instructions.
  6. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

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