Its a recipe we use year round – Pumpkin Waffles. However, this time of year, it seems most people get excited about making pumpkin flavored baked goods. Why should you make Pumpkin Waffles, any time of the year? Because they are more flavorful that regular waffles, they will need less ‘toppings’ such as syrup or butter, and they are more nutritious because of the added vegetable…pumpkin!
Chef Bella and Kyle made our waffles into turkeys using fruit toppings. Check it out here:
*NOTE: I have read that you can freeze waffle/pancake batter, however I have never tried it.
- 1/4 cup light brown sugar
- 3 Tbsp. cornstarch
- 1/2 cup all-purpose flour AND 3/4 cup whole wheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 ½ tsp. cinnamon
- 1 tsp pumpkin spice
- 2 large eggs
- 1 cup milk
- 1 cup canned solid-pack pumpkin, not pumpkin pie canned
- 2 Tbsp. olive oil
- 1. Lightly oil the waffle iron with oil or spray, and set it to the desired temperature.
- 2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
- 3. Add pumpkin, milk, and eggs. Whisk to blend. Pour oil into the mixture. As you pour, whisk to combine.
- 4. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine.
- 5. Once the waffle iron is heated, you’re ready to pour the batter! Make a big batch, keep in freezer. Take out as many as needed, toast in toaster oven to re-crisp. Serve with honey or pure maple syrup.