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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
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A friend of mine made these for me after we went on a nice morning walk with our new babies, and then shared the recipe with me. Since then, it has become a favorite (especially with my kiddos!), and I have also changed up the recipe to make them healthier. My husband prefers these served with fresh whipped cream; however, they are pretty good with butter and maple syrup. Ingredients:
2 cups whole wheat pastry flour |
1/4 cup sugar (i typically substitute 1/4 c. honey) |
1 tablespoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/8-1/4 teaspoon ground cloves |
1/8-1/4 teaspoon ground allspice |
ground nutmeg, to taste |
1/2 teaspoon salt |
2 eggs |
3/4 cup buttermilk |
3/4 cup milk |
4 tablespoons butter, melted |
1/2 cup canned pumpkin |
Directions:
1. Sift all dry ingredients into mixing bowl. In a separate bowl, combine remaining ingredients. Pour the wet ingredients over dry ingredients and stir just until combined.
2. Pour waffle batter on preheated waffle iron and cook until the waffles are a deep golden brown, approximately 4-5 minutes (the cooking time may vary depending upon your waffle iron). Serve with butter, maple syrup and whipped cream, if desired.
3. Freeze any leftover waffles and reheat in the toaster for a quick breakfast on another morning.
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