Autumn Pumpkin Waffles
These pumpkin waffles are made with buttermilk, brown sugar, pumpkin puree and spices: ginger, cinnamon, nutmeg. Autumn breakfast recipe. Perfect for Thanksgiving or Christmas breakfast menu.
Servings 12 waffles
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon nutmeg
- 1 cup buttermilk
- 1 cup pumpkin
- ¼ cup brown sugar
- 2 eggs
- 3 tablespoons butter , melted
Combine first 5 ingredients (dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg) in a medium bowl and mix thoroughly. Set aside.
In a separate bowl, combine the next 5 ingredients (buttermilk, pumpkin, brown sugar, eggs, melted butter) and whisk to combine.
Add dry ingredients to wet ingredients and whisk to combine.
Preheat waffle iron until it’s very hot. When the waffle iron is very hot, spray it with non-stick spray. Pour just enough pumpkin waffle batter to cover the bottom, and cover with the top portion of waffle iron. Cook for a longer time than your usual regular waffles. Repeat.
Serve pumpkin waffles with real maple syrup or just eat them plain.
Calories: 120kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 59mg | Potassium: 149mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3340IU | Vitamin C: 0.8mg | Calcium: 62mg | Iron: 1.1mg