Receta Pumpkin Gingerbread Waffles
Tuesday, November 19, 2013
Pumpkin Gingerbread Waffles
So one more pumpkin recipe today but I really wanted to share these delicious pumpkin gingerbread waffles. These can be made the night before and have ready to use the next morning for breakfast. I haven’t made these for a long time and I had forgotten how good they are. They have just a hint of gingerbread flavor to them. They are not going to get real crispy so if you want a crispy waffle this is not the recipe you are looking for. I think it could be if you wanted to separate the eggs and whip the egg whites before folding them back into the batter but I haven’t tried it yet.
Pumpkin Gingerbread Waffles
Yield: 8 waffles
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
These buttermilk pumpkin gingerbread waffles are perfect for breakfast or brunch. Can be made the night before.
Ingredients:
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups buttermilk
- 1/4 cup milk
- 1 cup pumpkin (pure)
- 1/3 cup molasses
- 1/2 cup brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
Directions:
Sift together the flour, spices, salt, baking powder and baking soda. Set aside.
Add the milk, buttermilk and eggs to a mixing bowl. Whisk until the eggs are combined.
Add the brown sugar, pumpkin, molasses and melted butter. Mix it in until well combined.
Add the flour to the mixture.
Preheat the waffle iron. Be sure to spray it before adding batter. Follow the instructions on how to use your waffle maker.