Pumpkin Waffles

I've always said how much I love making breakfast on the weekends. In the fall, I seem to be revitalized when I can add pumpkin to pancakes and waffles. However, trying to mimic the flavors of pumpkin pie into a waffle or a pancake can lead to a very long tiresome ingredient list. When I find these recipes, I look at it like a foodie challenge and try to be able to make it usable for the career girl. 

I found an amazing recipe for pumpkin waffles from Gourmet. For the original longer recipe click here. What I did was to swap out the flour for self-rising flour which also took out the salt and baking powder. For the spices I swapped out pumpkin pie spice instead of the individual components (i.e. cloves, ginger and cinnamon)  The result was another great weekend breakfast which was made from scratch but simplified at the same time. If it's just the two of you, you'll also have enough batter for both Saturday and Sunday morning.

Pumpkin Waffles (Adapted from Gourmet)

• 2 1/2 cups self-rising flour
• 1/3 cup packed light brown sugar
• 3 1/4 tsp of pumpkin pie spice
• 4 large eggs
• 1 cup whole milk
• 1 cup well-shaken buttermilk
• 1 cup canned solid-pack pumpkin
• 3/4 stick (6 tablespoons) unsalted butter, melted
• Vegetable oil for brushing waffle iron

Preheat oven to 250°F and preheat waffle iron.

Sift together flour and spices.

Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.