What’s better than a good breakfast? Sharing it with friends! We had the blessing of doing just that this weekend.
Today’s pumpkin theme take us to the breakfast table where yummy Pumpkin Waffles bring fall to your morning. Since we had a guest this weekend I wanted to have something a little special to start their day.
My menu included:
Fruit topped with yogurt and granola
I hope my breakfast made our guest feel as glad to be with us as we were to have him here!
Many Pumpkin Waffle recipes I looked at had the complaint that the waffles weren’t crispy. My remedy was making them ahead of time, freezing them and then popping them into the toaster before eating. They were perfect! To do that I:
- Let the waffles cool on a cooling rack.
2. Put waxed paper between the waffles and layered them in a Ziploc Bag. Then I popped them into the freezer until the next day! I simply toasted them in the toaster until they were crispy.
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1-1/4 cups buttermilk
- 1/2 cup fresh or canned pumpkin
- 2 tablespoons butter, melted
- Butter and maple syrup, optional
- In a large bowl, combine the first nine ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened. Note: I substituted the cinnamon, ginger and cloves with 1 1/2 tsp Pumpkin Pie Spice
- Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. (I used a Belgian Waffle Maker) Serve with butter and syrup if desired.
These waffles have a nice pumpkin flavor, helped by the spices. I love having homemade waffles in my freezer ready for a quick breakfast. In thirty minutes you can whip these up and stick them away – or eat right away! It’ll be a great start to your day!!
Happy Monday, Pumpkin!