Pumpkin Waffles

With fall coming to an end and winter around the corner, we're celebrating the last bit of autumn with our pumpkin waffles. Whether you're having these for breakfast or dessert (we suggest à la mode),  this is the perfect recipe for that last bit of leftover pumpkin sitting in your pantry.

Like all our recipes for waffles, these are quick to make and can be made in large batches for the freezer. 

Prep: 5 minutes
Cook time: 30 minutes
Yield: 12 waffles

Ingredients:

• 1 ¼ cups GF Patisserie All Purpose Flour
• 3 tbsp light brown sugar (packed)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• 2 large eggs (beaten)
• 1 cup buttermilk 
• ½ tsp vanilla extract
• ½ cup canned pumpkin

• 3 tbsp unsalted butter (melted)

Method:

1. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and spices.
2. In a large bowl, whisk together eggs, buttermilk, vanilla, pumpkin, and melted butter.
3. Whisk in the dry ingredients just until smooth.
4. Oil your hot waffle iron and spoon batter into waffle iron, spreading quickly (the amount of batter will vary depending on your waffle iron.)
5. Cook according to manufacturer’s instructions. Continue making waffles until batter is gone.
6. Serve warm with your favourite syrup and toppings.

Tips:

• These waffles freeze well, so make a bunch ahead of time and pop them into the toaster to reheat.
• If making your own buttermilk, place 1 tbsp apple cider vinegar in measuring cup first, top off with regular milk (or almond milk for dairy-free) until you get 1 cup.