My family can’t decide if they like pancakes or waffles better. Pancakes are definitely faster to make, so I do that more often – but sometimes a good waffle just seems like a decadent meal.
So, one night when the weather began to hint at fall, we made these waffles for dinner. I adapted our Perfectly Pumpkin Pancake recipe to create this fluffy waffle version. These waffles are just as healthy, just as fluffy, just as pretty – and maybe even easier to cook than the pancakes, since the griddle ensures that every square centimeter is thoroughly crispy.
Topped with some of my grandmother’s real maple syrup, this dinner was a big hit. We’ll be eating them often this fall!
- 3 c. whole wheat flour
- 1 t. cinnamon
- 3/4 t. kosher salt
- 2 t. baking soda
- dash of ground ginger
- 2 T. brown sugar
- 3 eggs
- 1 15 oz. can of pumpkin puree
- 2 c. buttermilk + 1 1/2 c. milk
- 2 T. melted butter
- Cook in your favorite waffle iron at 350 degrees for 6-7 minutes per waffle or until desired crispiness is reached.
- This recipe makes a fair amount of waffles - the actual number will depend on the size of your waffle iron - but since each of my kids ate 3 of these waffles apiece, be prepared for them to go quickly.
What’s your favorite way to eat pumpkin?