Recipe by misscrys79
A friend of mine made these for me after we went on a nice morning walk with our new babies, and then shared the recipe with me. Since then, it has become a favorite (especially with my kiddos!), and I have also changed up the recipe to make them healthier. My husband prefers these served with fresh whipped cream; however, they are pretty good with butter and maple syrup.
Top Review by Kitchen Witch Steph
These waffles have been a favorite in our house ever since misscrys79 put the recipe in the cookbook of our local mothers' group. The kids are wild for them and all guests ask for the recipe. Sometimes I use all plain milk if I don't have the buttermilk around which works just fine. Do make a double batch of these to freeze for future breakfasts. You can reheat several in the oven or just one or two in the toaster in no time at all. The wonderful pumpkin spice smell lingers in the air for some time after you make them. Pure happiness!
- 473.18 ml whole wheat pastry flour
- 59.14 ml sugar (I typically substitute 1/4 c. honey)
- 14.79 ml baking powder
- 4.92 ml cinnamon
- 2.46 ml ginger
- 0.59-1.23 ml ground cloves
- 0.59-1.23 ml ground allspice
- ground nutmeg, to taste
- 2.46 ml salt
- 2 eggs
- 177.44 ml buttermilk
- 177.44 ml milk
- 59.16 ml butter, melted
- 118.29 ml canned pumpkin
Directions See How It's Made
- Sift all dry ingredients into mixing bowl. In a separate bowl, combine remaining ingredients. Pour the wet ingredients over dry ingredients and stir just until combined.
- Pour waffle batter on preheated waffle iron and cook until the waffles are a deep golden brown, approximately 4-5 minutes (the cooking time may vary depending upon your waffle iron). Serve with butter, maple syrup and whipped cream, if desired.
- Freeze any leftover waffles and reheat in the toaster for a quick breakfast on another morning.