Prep 20 mins
Cook 5 mins
This recipe came from a Williams-Sonoma kitchen catalog and looked so good that I just had to try it. My boys couldn't get enough of these!!! The extra waffles freeze well to use later as "toaster waffles" - a great and tasty time-saver for those busy mornings!
- 3 eggs
- 177.44 ml buttermilk, warmed
- 177.44 ml milk, warmed
- 118.29 ml unsalted butter, melted
- 1 granny smith apple, peeled, cored and grated
- 354.88 ml all-purpose flour (I often use whole wheat pastry flour instead)
- 7.39 ml pumpkin pie spice
- 2.46 ml baking soda
- 2.46 ml salt
- 118.29 ml sugar
- 236.59 ml toasted pecans, chopped (optional)
- sweetened whipped cream, for serving
- Preheat waffle iron. In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple. In another bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Add flour mixture to egg mixture; whisk until smooth (some small lumps are OK).
- Sprinkle 2 tablespoons pecans (if using) onto waffle maker. Pour about 2/3 Cup batter onto surface. Cook waffles until golden brown, about 5 minutes. Keep warm in 200 degrees Farenheit oven while cooking the remaining waffles. Serve with whipped cream or maple syrup and enjoy the wonderful smells permeating throughout your house!
Thank you for sharing this recipe misscrys79. My waffle hating husband loved these soft, tender, flavorful waffles, they were perfectly spiced. Thank you so much. I served this treat with warm maple syrup, they were very yummy. :)