Pumpkin Waffles
Nothing says “Spring is here!” like…..pumpkin! Am I right? I know pumpkin is traditionally a fall food, but I love pumpkin year round. I know pumpkin waffles are not a new concept, but these were AMAZING! This was my first time making waffles (with the waffle maker we received as a wedding gift over 7 years ago), and I honestly don’t know what took me so long! There is nothing like homemade waffles! I served these for dinner with eggs and bacon.
These freeze wonderfully. I can tell you that with confidence because I’ve already eaten all of the extras we froze. I’m planning to make another batch of these soon. Really soon.
Isn’t breakfast the greatest meal of all? I was talking about breakfast foods with my husband the other day, and I realized that breakfast food is one of my favorite things (and I love having it for lunch and dinner, too). I tried to come up a breakfast food that I don’t like and came up short. Oatmeal, muffins, coffee cake, doughnuts, kolaches, yogurt, granola, fruit, egg casseroles, omlettes, hash browns, bacon, quiches, breakfast sausage, grits, cereal, hot cereals, pancakes, waffles, toast….what’s not to love? (Although I won’t eat eggs over easy….no runny eggs for me!)
What about you? Is there a breakfast food that you don’t like?
Pumpkin Waffles
adapted from Food Network Magazine, October 2010
Ingredients:
- 1 1/2 cups strained pumpkin puree
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin-pie spice
- 1/2 cup packed light brown sugar
- 2 large eggs, separated
- 1/4 cup plain Greek yogurt
- 1 cup whole milk
- 4 Tbsp unsalted butter, melted
Whisk the flour, baking powder, baking soda, salt and pumpkin-pie spice in a bowl. Whisk the sugar and egg yolks in a separate bowl, then whisk in 1 1/2 cups pumpkin puree, the yogurt and milk. Whisk in the melted butter. Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula until just combined (it will be lumpy). Beat the egg whites with a mixer until stiff, then gently fold into the batter.
Preheat a waffle iron and grease it if it’s not nonstick. Spoon in the batter and cook until golden brown. Keep warm in a 250 degree F oven until serving.
Looks yummy! I can’t think of many breakfast foods I don’t like either!
How do you like the Food Network magazine?
I’m with you, Cara! I can not stand runny eggs! I will be taking this recipe for sure!
I totally agree with you on all points…pumpkin all year long, breakfast for every meal, and absolutely no runny eggs!
Tanya,
I don’t have a subscription to Food Network Magazine, but I do pick it up occasionally at the grocery store. I always find a few recipes in each issue, and I like the variety. If you’re a fan of the shows on Food Network, then you’d probably enjoy the magazine!
Mmm, I’ve had pumpkin pancakes before but not pumpkin waffles. Sounds like a tasty idea. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your waffles up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-6.html
Lisa,
Thanks for stopping by! Pumpkin pancakes would be great too, and I’m sure this batter would make for some really fluffy pancakes.
Thanks for linking this up to Sweets for a Saturday.
Yum, yum, yum! I make pancakes and freeze them ALL the time. That’s a staple in our house. I need a waffle maker so I can start freezing waffles, too! What kind do you have? Is it nice?
I should probably be doing this with pancakes too, since that is one of the few foods my son will eat. My waffle maker is about 7 years old and probably one of the cheapo ones. but it gets the job done. I wish the squares were a bit bigger, and that it could cook 4 waffles at a time. If you’re in the market for one, I’d get one that cooks 4 waffles and has a nonstick surface. Thanks for your comment!