Pumpkin Waffles
These golden, delicious-smelling waffles are an autumn treat, and they are even better when topped with a fall-fresh Cinnamon Pear Compote (page 277). They’re tender and especially aromatic, thanks to the various spices. Buy plain canned pumpkin purée, not the prepared pumpkin pie filling, which contains sugar and added spices. Serve with Fresh Cranberry Juice (page 240).
Recipe information
Yield
makes 6 to 8 waffles
Ingredients
Preparation
Step 1
Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large mixing bowl; set aside.
Step 2
Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl for 1 minute, or until frothy. Add the buttermilk, pumpkin purée, brown sugar, butter, and vanilla and beat until smooth.
Step 3
Gradually mix the flour mixture into the egg mixture. Beat until smooth.
Step 4
Preheat a waffle iron to medium or 375°F. Lightly butter the waffle iron, unless your iron is well seasoned.
Step 5
Pour about 3/4 cup batter—or enough to cover about two-thirds of the grid surface—onto the iron.
Step 6
Close the lid of the waffle iron and allow the waffle to cook for 3 to 5 minutes. You’ll know the waffle is ready when steam stops coming out of the sides of the waffle iron and when the top of the waffle iron is easy to lift. If the top seems to stick a little, give the waffle another minute and try again. Gently dislodge the waffle from the waffle iron with the tines of a fork. The waffle should be golden brown.
Step 7
Be sure to let the iron heat up again; then repeat with the remaining batter. Serve warm. (The waffles may be kept warm in a preheated 200°F oven for up to 10 minutes.)
