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Pumpkin Waffles

Weelicious's picture
Pumpkin waffles are a great way to make use of the flavors of the season. Save a few to make into sandwiches for a fun school lunch twist! Yes, waffle sandwiches. How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy pumpkin waffles? I guarantee you'll win mom (or dad) of the year for that one!
Ingredients
  All purpose flour 10 Cup (160 tbs)
  Light brown sugar 1 Cup (16 tbs)
  Baking powder 10 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 2 Teaspoon
  Ground ginger 1 Teaspoon
  Eggs 4 Large
  Rice milk/Milk 1 Cup (16 tbs) (or soy milk, almond milk, any milk will do)
  Low fat buttermilk 1 Cup (16 tbs)
  Pumpkin puree 1 Cup (16 tbs)
  Butter/Vegetable oil spray 6 Tablespoon, melted
Directions

GETTING READY
1. Preheat waffle iron.

MAKING
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. To freeze the waffles, allow baked waffles to cool, place in a ziploc bag, label and freeze. When ready to serve, thaw then place in toaster oven or oven at 300 degree F and heat for 10 minutes or until heated through.

SERVING
7. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
10
Story
Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who's overstocked on pumpkin and wants to get rid of it in the yummiest way possible! In our house, we're all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining.

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