Pumpkin Waffles

The final dish
As seen on
Two peas & their pod
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(8)

Ingredients

8
  • 6 tablespoons unsalted butter, cut into tablespoon pieces
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 3/4 cups buttermilk, at room temperature
  • 1 cup pumpkin
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Optional toppings: butter, maple syrup, whipped cream, chopped candied pecans or pecans
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Preparation

Chef’s notes

The waffles freeze beautifully so you can make a big batch and store them in the freezer.
Serve warm with whipped cream, pure maple syrup, and candied pecans for the ultimate fall breakfast.
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