Pumpkin Spice Waffles

When compared to bottled water, canned tuna, and soup, pumpkin probably rates low on the pantry readiness list. But to good cooks everywhere there is something satisfying knowing you’ve got a couple cans of pumpkin waiting on the pantry shelf. Waiting until you turn it into Thanksgiving pumpkin pie, most likely. Or in our house, pumpkin bread at the first hint of cooler temperatures or pumpkin soup on Halloween night. I mentioned in a recent Facebook post that a local supermarket cashier told me pumpkin was running low this year and I had better stock up. That post generated more “likes” and comments than I had seen in a while and made me think a lot of us are passionate about cooking with pumpkin and not running out! This morning I awakened early enough to make pumpkin waffles for breakfast. Boy, did I feel like the perfect mom stirring together flour, cinnamon, sugar, and leavening, folding in a cup of canned pumpkin, and beating my egg whites separately then folding them into the batter gently – the secret to fluffy yet crispy waffles. I even put out little bowls of toppings – mini chocolate chips, finely chopped pecans, and currants – plus the bottle of maple syrup. Yummm… Now I am wondering if I roast my fresh pumpkin the night before, mash it into a puree, and chill, could I make fresh pumpkin waffles? Stay tuned.

Here is the recipe I used.

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  • tamra
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    Here is another tip for when you are out of buttermilk. I use it with soy milk when a recipe calls for buttermilk, since I am lactose intolerant, but it think it works with cow’s milk as well. Put a tablespoon of mild flavored vinegar (I use rice), in a 1 cup measuring cup, fill to 1 cup mark with milk. Mix well and let sit for a few minutes before using. Works great.

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