Buttermilk Pumpkin Waffles
photo by gailanng
- Ready In:
- 15mins
- Ingredients:
- 13
- Yields:
-
12 waffles
- Serves:
- 4
ingredients
- 2 1⁄2 cups all-purpose flour
- 1⁄4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 4 large eggs
- 2 1⁄2 cups shaken buttermilk
- 4 tablespoons melted butter
- 1 cup fresh pumpkin puree or 1 cup canned pumpkin puree
- confectioners sugar (optional)
directions
- Preheat the waffle iron to the desired setting.
- Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.
- Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm!
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Reviews
-
I replaced 1/2 cup of the flour with whole wheat pastry flour that I had on hand and needed to be used up. It is the only substitution I made. These make a wonderfully delicious soft waffle. They don't have a really strong pumpkin flavor. We love pumpkin and the spice combination is spot on. Perfect brunch on a fall day! * Update - As I was cleaning up in the kitchen, I realized that I forgot to put the brown sugar in. As you can tell, by the five stars (which my picky family almost never gives a recipe) everyone really enjoyed. So I will continue to make them without. Why add the extra sugar calories if it's not needed?Â
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these are wow. they are not a crisp waffle but i dont care for crisp waffles if you like ginger bread or pumpkin pie you will love these they are wicked good try them i think you could make pancakes with these but i love the waffles they are WONDERFUL with maple syrup and you can freeze any you dont eat thats what i do when i make waffles to warm up just put a pat of butter and some syrup and microwave til hotÂ
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Made these for 4 of us (overnight company) & they were a big hit, especially when served with some homemade pumpkin butter & cranberry syrup! Yet another recipe I'd love to make later this month & again in December! Couldn't be more satisfying ~ Many thanks for sharing the recipe! [Made & reviewed in Make My Recipe tag]Â
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Tweaks
-
I replaced 1/2 cup of the flour with whole wheat pastry flour that I had on hand and needed to be used up. It is the only substitution I made. These make a wonderfully delicious soft waffle. They don't have a really strong pumpkin flavor. We love pumpkin and the spice combination is spot on. Perfect brunch on a fall day! * Update - As I was cleaning up in the kitchen, I realized that I forgot to put the brown sugar in. As you can tell, by the five stars (which my picky family almost never gives a recipe) everyone really enjoyed. So I will continue to make them without. Why add the extra sugar calories if it's not needed?Â
RECIPE SUBMITTED BY
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