Bright green scallions add a welcome pop of color as a simple garnish to many dishes, but this mild variety of the common onion can complement everything from vegetable fri…
Pumpkin Spice Waffles
- 13 Comments
Pumpkin Pie Pancakes, Pumpkin Chocolate Chip Muffins, Pumpkin Whoopie Pies, Pumpkin Bread – I suppose it was only fair we lend some pumpkin love to light and fluffy buttermilk waffles. And so I’ve packed pumpkin and plenty of cinnamon, ginger and cloves into Pumpkin Spice Waffles.
While the pumpkin flavor shines in this seasonal breakfast indulgence, it’s the splash of buttermilk that guarantees the waffles will remain crisp on the edges and tender in the middle. No buttermilk in your fridge? Have no fear! You can make your own buttermilk with the following simple steps:
- Add 1 tablespoon of lemon juice to a liquid measuring cup.
- Top the lemon juice with milk (whole or skim) until you reach the 1 cup mark.
- Let it sit for a few minutes, and then use whatever amount you need in place of buttermilk.
And that’s all there is to it! So grab that pumpkin and get ready to upgrade your morning meal with light and fluffy Pumpkin Spice Waffles. [rss-cut]
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Pumpkin Spice Waffles
- YIELD: About 5 waffles
- 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 buttermilk
- 1 cup canned pumpkin
- 6 Tablespoons (3/4 stick) unsalted butter, melted
- Chopped pecans, for serving (optional)
- Maple syrup, for serving (optional)
- Waffle baker
In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
In a separate large bowl, whisk together the eggs, milk, buttermilk, pumpkin and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. (The batter will be slightly lumpy.)
Preheat the waffle baker and lightly grease it with cooking spray or vegetable oil. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter.
Top the waffles with chopped pecans (optional) and maple syrup. Serve immediately.
Recipe adapted from Epicurious.
FOLLOW JUST A TASTE ON INSTAGRAM and show us what you’re cooking in your kitchen! Use the hashtag