Buttermilk Pumpkin Waffles
- 2 cups all purpose flour
- 1 ¾ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs
- 4 tablespoons melted butter
- 1 ¼ cup buttermilk (see notes)
- 1 cup pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
Preheat the oven to 400F.
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 at 400, 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.