Ingredients
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2 1/2
-
1/4
-
2
-
1
-
1/2
-
2
-
1
-
1/2
-
4
-
2 1/2
-
-
-
-
-
Directions
Buttermilk Pumpkin Waffles,From the blog of Judicial Peach,Well i doubled the butter added xtra pumpkin and used pumpkin spice from cosco crispy. Yum,I replaced 1/2 cup of the flour with whole wheat pastry flour that I had on hand and needed to be used up. It is the only substitution I made. These make a wonderfully delicious soft waffle. They don’t have a really strong pumpkin flavor. We love pumpkin and the spice combination is spot on. Perfect brunch on a fall day! * Update – As I was cleaning up in the kitchen, I realized that I forgot to put the brown sugar in. As you can tell, by the five stars (which my picky family almost never gives a recipe) everyone really enjoyed. So I will continue to make them without. Why add the extra sugar calories if it’s not needed?
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Steps
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1
Done
|
Preheat the Waffle Iron to the Desired Setting. |
|
2
Done
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Sift Together the Flour, Brown Sugar, Baking Powder, Baking Soda, Salt, and Spices, in a Medium Mixing Bowl. in a Separate Bowl, Whisk Together the Eggs, Buttermilk, Pumpkin, and Butter, Until Smooth. Working in Batches, Whisk the Dry Ingredients Into the Wet, Until Well Combined. |
|
3
Done
|
Pour the Batter (about 2 Cups) Onto the Center of the Lower Grid, and Spread It Evenly to the Edges. the Entire Lower Grid Should Be Filled. Flip the Lid, and Cook Until Ready. Drizzle With Syrup or Confectioners Sugar, and Serve Warm! |
