While looking for recipes to include in my Pumpkin Challenge, I knew I wanted to include some kind of waffle or pancake. I love breakfast foods, especially the sweet kind, but rarely branch out and try new recipes. For years I’ve seen pumpkin waffle and pancake recipes all over Pinterest, and yet, Fall would come and go, and still no pumpkin waffles were made.
I found these pumpkin gingerbread waffles over at Jelly Toast and thought I would give them a try. I loved that they included a little gingerbread flair. Plus, I’ve had a jar of molasses sitting in our cupboards for months and months and never had the inspiration to use it.
While these photos don’t really do these waffles justice (I’m still learning), they were delicious and such a fun change from our regular buckwheat berry waffles. They are great plain, with butter and/or syrup, or, even with a little peanut butter and jam. Octavian even gobbled them up!
Yield: 5 waffles
2 ½ cups of buttermilk waffle mix (I used Trader Joe’s brand)
½ cup of canned pumpkin puree
2 Tablespoons of molasses
2 teaspoons of cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon of nutmeg
1 ½ cups of water
1 Tablespoon of vegetable oil
Melted butter or non-stick spray for waffle iron (as per manufacturer’s instructions)
- Preheat and grease your waffle iron
- In a medium sized mixing bowl, whisk together the dry mix and spices.
- Add the water and oil to the dry ingredients and mix until just combined. Next mix in the pumpkin puree and molasses until just combined- your batter may be a little lumpy.
- Following the instructions on your waffle iron, scoop the recommended amount of batter into your iron and close lid to bake the waffles. I used approximately 1/2 cup of batter per waffle. Bake according to manufacturer’s instructions (my waffle iron has a light that clicks on when waffles are cooked).
TIP: while it may seem obvious, don’t forget to spray your waffle iron with oil before each new waffle, otherwise you’ll have a big mess to clean up!