Description
Cozy pumpkin waffles with warm spices and a tender crumb, perfect for autumn breakfasts.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1 1/2 cups (360 ml) buttermilk
- 1 cup (240 g) canned pumpkin puree
- 2 large eggs
- 1/4 cup (60 ml) melted butter or neutral oil
- 1 tsp vanilla
Instructions
- In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and ground cloves.
- In another bowl, combine buttermilk, pumpkin puree, eggs, melted butter or oil, and vanilla.
- Fold the wet ingredients into the dry ingredients until just combined, leaving a few lumps.
- Let the batter rest for 5–10 minutes.
- Preheat the waffle iron to medium-high heat and lightly oil it.
- Cook the waffles for 4–6 minutes until golden and crisp.
- Keep finished waffles warm in an oven at 200°F (95°C) while you finish cooking the batch.
Notes
For extra crispiness, ensure the waffle iron is fully preheated and briefly rest the batter before cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American