It’s that time of year when I just want to bake anything and everything pumpkin! It makes me feel like fall is in the air — even if it’s still mostly shorts and t-shirt weather here in Tennessee!
These waffles are so easy to make, they are good for you, and they are just the right blend of hearty but not too dense. I made them yesterday and they were a hit at our house! If you want to add a little fall flavor to your menu this week, try these!
Whole-Wheat Pumpkin Waffles
- 3/4 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 tablespoons brown sugar or raw sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1-1/4 cups buttermilk (or make your own buttermilk with vinegar or lemon juice)
- 1/2 cup fresh or canned pumpkin
- 2 tablespoons butter, melted
Mix together the dry ingredients in one bowl. Beat together the eggs, buttermilk, pumpkin, and melted butter in another bowl.
Fold the dry ingredients into the wet ingredients until just blended. Preheat waffle iron and grease with cooking spray or butter. Bake waffles according to manufacturer's directions until golden brown.
Serve with butter and syrup, if desired. Makes 5 Belgium-sized waffles.
Recipe adapted from Taste at Home.
