These waffles would be excellent to make for breakfast over this Thanksgiving weekend. I found this recipe over at My Sister’s Kitchen. She said it originally came from Cafe 222 in San Diego and was publish in Gourmet Magazine. Whether you have guests that you want to impress or just enjoy a great family breakfast these waffles will work.
They are definitely light and airy, more so than the other pumpkin waffle recipe I have shared before. They are also made best in a Belgian waffle maker. Another thing I love about this recipe is it doesn’t require separating eggs and whipping the whites. So easy to whip together. Now they are great with good old butter and syrup, but I had some Blackburn’s Butter Pecan syrup in my cupboard which was also tasty. I also think they would be excellent to serve with apple cider syrup or with orange walnut butter and maple syrup. Oh YUM!
Pumpkin Belgian Waffles
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1 cup whole milk (I didn’t have this so I used 1/4 cup cream and 3/4 cup skimmed milk)
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron
- Preheat oven to 250°F and preheat waffle iron.
- Sift together flour, brown sugar, baking powder and soda, salt, and spices.
- Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
- Brush waffle iron lightly with oil and spoon batter (I was able to get 6 waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
- Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner