From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Pumpkin Waffles
Instructions
1
Preheat waffle iron.
2
Sift the flour, brown sugar, baking soda, baking powder, salt, cinnamon and ginger into a bowl.
3
In a separate bowl whisk the remaining wet ingredients.
4
Add the dry ingredients into the liquid mixture and whisk until smooth. Don't overmix.
5
Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6
Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs, milk, and butter to room temperature before mixing to ensure even incorporation and prevent lumpy batter that results in dense, uneven waffles.
- Don't Overmix the Batter 🥄Mix wet and dry ingredients until just combined—overmixing develops gluten and deflates air pockets, resulting in tough waffles instead of fluffy ones.
- Bloom Your Spices 🤎Toast the cinnamon and ginger in melted butter for 30 seconds before adding other ingredients to unlock deeper, more complex flavor notes throughout the waffles.
- Preheat and Oil Your Waffle Iron ✨Allow your waffle iron to fully preheat and brush lightly with melted butter or oil before each waffle to achieve that signature golden, crispy exterior.
- Let Batter Rest Before Cooking ⏱️Allow the batter to rest for 5 minutes after mixing so the baking soda and baking powder can fully activate, creating maximum lift and lightness in every bite.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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