Buttermilk Pumpkin Waffles
Buttermilk Pumpkin Waffles
- 2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3 large eggs
- 4 tbsp melted butter
- 1 1/4 cup buttermilk (see notes)
- 1 cup pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- pinch of salt
Preheat the oven to 400°F.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger and nutmeg. Set aside.
In a large bowl, whisk together the eggs, melted butter, buttermilk, pumpkin puree, and vanilla extract. Next, add the dry ingredients into the wet ingredients and fold with a rubber spatula, gently until JUST combined. Do not overmix.
Bake in your bon cook waffle tray with perforated baking sheet under. Pour about 3/4 cup of the batter into each waffle section. Bake for 20-25 minutes.
For serving, top with a pat of butter, maple syrup, whipped cream, or whipped honey butter!
Storing Directions:
Waffles can be prepared and stored in the be save. When you want to reheat, just pop ’em in a toaster!
Note: If you do not want to use buttermilk, regular cow’s milk, almond, coconut, or soy will also work with this recipe.
