The perfect waffle adapted for fall with the addition of pumpkin and spices. These waffles aren’t patterned pancakes or pressed bread, they stand on their own two feet. Crispy, salty, tangy and delicious -you’ll want them for breakfast and dinner.
Perfectly Pumpkin Waffles
Combine the following dry ingredients:
3/4 cup of flour (white, whole-wheat, or gluten free)
1/4 cup of cornstarch
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 teaspoon of pumpkin pie spice
1 & 1/2 teaspoons of white sugar
1 & 1/2 teaspoons of brown sugar
Combine the following wet ingredients:
1/2 cup of pureed pumpkin
3/4 cup of buttermilk*
1/4 cup of any neutral oil
1 egg
1 teaspoon of vanilla
Wisk the wet ingredients into the dry just until combined. Let the mixture sit while your waffle iron heats up. I find these waffles cook best on the setting just shy of the highest one. They usually take 3 to 4 minutes, but check them as soon as the steam escaping from the iron dies down. (If you are making them for a crowd they can be kept warm in a 250-degree oven.) Enjoy with maple syrup!
*or make your own buttermilk with 3/4 cup of the milk of your choice displaced with a tablespoon of vinegar or lemon juice
