I made these delicious whole wheat pumpkin waffles for a co-op brunch on a crisp fall morning. They were are great excuse to use the cool waffle iron that the house has.
My housemates absolutely loved them as did I. I have some pumpkin leftover in the fridge from the ice cream so I may just have to whip up a batch of these for my parents while I am home.
The recipe was adapted from Epicurious
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup packed light brown sugar
2 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
4 large eggs
2 cups 2% milk
1 cup canned solid packed pumpkin
3/4 stick (6 tbsp.) unsalted butter, melted
Cooking Spray (to spray waffle iron)
Preheat oven to 250F if you are making a lot of waffles and need a warm place to keep them. Preheat your waffle iron. Mix the dry ingredients (flour, brown sugar, baking powder, baking soda, salt and spices). In another bowl (large) whisk the eggs until blended. Add the milk, pumpkin and butter until smooth. Whisk the dry ingredients into the wet ingredients until smooth.
Spray down your waffle iron once it is hot and ready and spoon batter into the waffle iron and spread it (you don’t want to overfill otherwise it will pour out the sides, but you also don’t want to under fill since this will leave you with partial belgian waffles and that is a no no). Cook accordingly and then transfer waffles to rack in oven to keep warm and crisp. Continue until all of your batter is gone.
Serve with people’s favorites (warm maple syrup and peanut butter topped mine)