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Pumpkin Waffles

Waffles. I used to crush the multigrain Eggos, three at a time with butter and maple syrup, but the Belgian waffles on menus were never my thing. I couldn’t get the butter into those giant crevices the way I wanted to and then I found the waffle itself to be all air, no substance. As a hungry gal, Belgian waffles were a hard pass.  The below recipe was one we made in the school kitchens and it’s been on my site, but because I didn’t have a waffle iron I hadn’t updated it. My kids make and eat waffles with both their Mommoms, and absolutely love them, so when I found a decrepit old waffle iron in my basement closet (must be a hand-me-down but I have zero recollection from whom) I decided to give it a go; for dinner that night I had just enough leftovers for a Rich plate, so it was gluten-full waffles for the rest of us.

Iron worked great, pumpkin waffles were DELICIOUS. These aren’t the whole wheat/flax seed variety of family baking I usually do; now that I know I own a working waffle iron I will play around with ingredients and put together a healthful recipe soon. The reason I liked these so much more than the Belgian waffles of my past is because they were substantial, not airy. The spice and sweetness were spot on, and they popped right out of the iron with nary an issue. Maybe for Christmas morning? OH my goodness, OR you can serve them for dessert with a scoop of cinnamon gelato on top.

Pumpkin Waffles

Makes 8

1 c. canned pumpkin

2 c. milk

1/3 c. mild oil like vegetable

1 tbsp. vanilla extract

2 large eggs

1/4 c. brown sugar

2 1/2 c. all purpose flour

1 tbsp. pumpkin pie spice

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

1. Heat waffle iron. Whisk pumpkin, milk, oil, vanilla, eggs and brown sugar until smoothly combined in a medium mixing bowl.

2. In a larger bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt until combined.

3. Add wet ingredients to dry and fold until smoothly combined. Add in scant 1 cup amounts to iron and remove when baked through.

To freeze, cut in half and freeze on wire rack. Once frozen (about 20 minutes), combine waffle halves in plastic gallon sized ziptop bag. Toast in toaster to reheat and serve.