Sunday, November 6, 2011

Waffle House

Sundays are big breakfast days in our home. Pancakes, waffles, french toast, and even the occasional omelet. Those delicious morning starches are wonderful in the summer with fresh fruit. But as the season changes and the farmers market closes, blueberries, strawberries, and peaches are no longer easily available. (And when they are, they are expensive and don't taste as good.)

So how do you put a new twist on Sunday morning favorites, then?


So far I've made pumpkin pancakes and pumpkin fresh toast. And now the circle is complete with pumpkin waffles.

So raise a mug and enjoy!

Spiced Pumpkin Waffles
Recipe #67930 from
Makes 6-8 Belgium waffles

  • 1 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 pinch salt
  • 2 eggs
  • 1/4 cup firmly packed brown sugar
  • 1 cup canned pumpkin puree
  • 1 2/3 cups milk
  • 4 tablespoons butter, melted and cooled

  1. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a bowl.
  2. In a second, large bowl, add eggs, sugar, pumpkin, milk and butter; beat well.
  3. Gently fold in flour mixture.
  4. Cook according to waffle iron instructions.

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