Pumpkin Waffles
When I come up with a new recipe for weelicious, it usually takes me some to test it, write the post and stage and edit the photos and so on before publishing it here. But, earlier this week I innocently posted a picture of Kenya’s lunch on my facebook and Twitter, and almost immediately I was barraged with emails and messages asking what it was that I made. So, by overwhelming demand, I bring you one of my favorite recipes, pumpkin waffles!
Over the holidays, I buy tons of canned pumpkin puree and inevitably it sits in the cabinet for months until I get around to using all of it. This recipe is for anyone who’s overstocked on pumpkin and wants to get rid of it in the yummiest way possible!
In our house, we’re all about serving these waffles for breakfast, but I decided to take them a step further. I like to make a big batch of waffles, enjoy half of them when I make them, freeze a few for future breakfasts (just pop them in the toaster oven when you need them) and make sandwiches with the remaining. Yes, sandwiches. How excited will your kids be when they open their lunch box to see cream cheese (and maybe some sliced fruit) between two fluffy pumpkin waffles? I guarantee you’ll win mom (or dad) of the year for that one!
Pumpkin Waffles (Makes 12 4 inch Waffles)
2 1/2 Cups Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
1 Cup Milk (I used rice milk)
1 Cup Buttermilk (I used low fat)
1 Cup Pumpkin Puree
6 Tbsp Butter, melted
1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
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.
*Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
We used these to make this recipe:
Print This Recipe
Email This Recipe
Tags: breakfast recipes, brunch recipes, butter, buttermilk, cinnamon, easy lunch recipes, egg, eggs, fast lunch recipes, flour, ginger, light brown sugar, lunch recipes, milk, pumpkin, pumpkin puree, pumpkin waffle recipes, pumpkin waffles, rice milk, sandwich recipes, school lunch, school lunch recipes, waffle irons, waffle recipes, waffle sandwiches, weelicious
That is a fabulous idea! I will definitely be putting that in my daughter’s lunch box soon. My son is allergic to cinnamon – do you think I could leave it out?
Yes you can
Looks SO yummy! Did you add any flavoring to the cream cheese? I love the idea of cutting the waffles to make sandwiches. Thanks!
No we used plain cream cheese and it was great!
hi,
this recipe sounds awesome! i was wondering what i could substitute buttermilk with? we’re lactose intolerant over here.
thanks!
You can use Rice Milk, or Almond Milk , Soy Milk
I just made a half recipe of these for my family for breakfast. I didn’t have the buttermilk so I just used non-fat milk, and when it came time to add the pumpkin, I realized all I had was organic “pumpkin pie mix” puree. Oops! They were still delicious and my 2-year old son ate 2 whole waffles! (My husband ate 5!)
[...] How to eat: Mix with a little butter, cinnamon and nutmeg. Weelicious Pumpkin Waffles [...]
maybe my question was not phrased correctly, just wanted to know what 1 MILK meant for the ingredients, as in what measurement as it already has butter milk…thanks
Sorry there was a typo, it is 1 Cup Milk
Can you make with with regular milk instead of buttermilk?
yes you can
These waffles are amazing! I can’t get enough of them. THANK YOU!
Urs
Hmm YUM! *-). Thank you for the share
i made these for the first time, I was so PROUD of my self. First I have never made waffles and to make them from scratch they were amazing. I made extra and I think we ate them everyday for a week! The whole family loved them and I especially loved the idea that we were getting healthy pumpkin in there too.
These waffles are delicious!
Have you made them with a wheat flour / white flour combination?
No, did you make yours with that combination? How did they turn out?
We drink almond milk, whole,and rice milk.