We woke up this morning to the most incredible, crisp, breezy, beautiful, blue-sky Seattle day. Fall is in the air, the sun is shining, and pumpkin season is officially here!
In honor of the changing season, I decided to make a batch of Whole Wheat Pumpkin Waffles. Our normal breakfast routine on weekends is pretty simple – a few cups of coffee followed by an english muffin or maybe an egg. So it was a real a treat to sit down to these flavorful, moist waffles full of spicy goodness and the flavors of fall.
In addition to real maple syrup, I like to serve these waffles topped with Greek yogurt mixed with honey and a few toasted pecans. They are so delicious.
- 1 cup whole wheat flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- 2 eggs
- 1/2 cup pumpkin puree
- 1 cup buttermilk
- 1/4 cup packed dark brown sugar
- 3 Tbsp. canola oil
- 1 tsp. vanilla
- SUGGESTED TOPPINGS:
- Real maple syrup
- sliced apples
- toasted pecans
- Greek yogurt mixed with honey
- Preheat a waffle iron.
- In a medium bowl, combine the flour, baking powder, baking soda, salt and spices. Set aside.
- In another bowl,combine the eggs, pumpkin pureé, buttermilk, brown sugar, canola oil and vanilla. Whisk until the mixture is very smooth.
- Stir the dry mixture into the pumpkin mixture just until smooth. Be careful not to over-mix the batter. It feel fluffy.
- Spray the waffle iron with non-stick spray or coat it with additional olive oil. Cook waffles according the the waffle maker’s directions.
- Serve with maple syrup, toasted pecans, honey yogurt, sliced apples, whip cream, or whatever you desire.