We all have our little touchstones. With the whiff of fall in the air and as Thanksgiving approaches, my mind (or my stomach) turns to is pumpkin. OMG, here is a waffle recipe that is to die for! The cinnamon, the pumpkin, yum! I make them every Thanksgiving weekend (just gotta love those traditions). The recipe makes about 16 waffles, so we portion out the leftovers and freeze them for another delicious brunch or breakfast. I like to make the batter the day before and keep in the fridge until the next morning, just makes things a lot easier when I might be a little drowsy! Café 222 in San Diego is where this recipe originates from. A little maple syrup and the best fall breakfast or brunch is all yours!
Makes approximately 6 Servings (2 per person)
Special Equipment: a Belgian waffle maker. Cuisinart has a good one, it’s non-stick.
2 ½ cups unbleached flour (I use ½ cup whole wheat flour)
1/3 cup packed golden sugar
2 ¼ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
¼ tsp. ground cloves
4 large eggs
1 cup homogenized milk
1 cup well-shaken buttermilk
1 cup tinned pumpkin (not pumpkin pie filling)
6 Tbsp. (3 oz.) unsalted butter, melted
Vegetable oil for brushing waffle iron
Sift together the flour, sugar, baking powder, baking soda, salt & spices. Whisk eggs in a large bowl until blended, then whisk in the milk, buttermilk, pumpkin and butter until smooth. Whisk in the dry ingredients just until smooth.
Brush the waffle iron lightly with oil & spoon batter (around 1 ½ cups) onto waffle iron, spreading quickly (I don’t bother spreading, as it seems once the lid is down it kind of happens on its own). Cook according to manufacturer’s instructions.
Transfer waffles to a rimmed baking sheet fitted with a rack to keep warm & crisp. Continue making waffles in the same manner. Warm serving plates. Place 2 waffles per person on plates & pass the maple syrup!
**If you want to make your own pumpkin puree, please go to Making Pumpkin Puree.