Make a stack of pumpkin waffles for a relaxing Fall treat. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes blog)
- For the Dry Mix:
- 2 cups all-purpose flour
- 1/4 cup, plus 2 tablespoons, light brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon cloves
- For the Wet Mix:
- 2 cups buttermilk, shaken
- 2 large eggs
- 1/2 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- Cooking spray
- In a large bowl, whisk together the all-purpose flour, light brown sugar, ground cinnamon, baking powder, baking soda, salt, ground ginger, nutmeg and cloves.
- To a 2-cup measuring cup or small bowl, whisk together the buttermilk, egg, pumpkin puree and vanilla extract. In one addition, pour the wet ingredients into the dry ingredients and mix just until the speckles of flour are no longer visible.
- Preheat your waffle iron per the manufacture’s instructions - each one is slightly different. Spray the inside irons and pour the batter into the iron and close the lid. Cook per the recommended cook time; my machine cooks each waffle for about 4 minutes and it always seems to be about right. Repeat with the remaining waffles. My vote is to serve them right when they come out of the iron. If you’d like, you can place the waffles in a preheated 200 degree oven to keep them warm while you make the few batches. The only problem with this is they might get a little soggier than you’d like. Serve with warm maple syrup and a pat of butter.