Friday, November 19, 2010

Pumpkin Waffles

These are probably my favorite waffles ever. Everyone in our family devours them. I first had them eight or so years ago when my coworker made them at an office waffle party. (It seems a lifetime ago that I actually worked in an office.)

The recipe makes quite a lot of batter, and I just refrigerate whatever batter doesn't get used and make more the next day. It works perfect--much better than reheating day-old waffles.

Ingredients (it looks like a lot, but most of them are just spices):

2 1/2 cups all-purpose flour (I use at least one cup of white whole wheat)
1 T baking powder
2 t cinnamon
1 t ginger
1/2 t baking soda
1/2 t salt
1/2 t nutmeg
1/4 t cloves
4 large eggs
2 cups buttermilk (I use the vinegar/milk substitution)
1 cup pumpkin puree
1/2 cup dark brown sugar
1/4 cup butter, melted
1 t vanilla extract


Preheat waffle iron. Combine flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl. Whisk together eggs, buttermilk, pumpkin puree, sugar, butter, and vanilla in another large bowl. Add to flour mixture and blend until smooth. Coat waffle iron with cooking spray and cook waffles about three minutes or according to waffle maker's directions. Yum!