Pumpkin-Ginger Waffles

By dette

Give waffles a taste of fall by adding pumpkin puree to the batter.

Ingredients

• 1.25 cup(s) all-purpose flour
• 1.5 teaspoon(s) baking powder
• .5 teaspoon(s) baking soda
• .25 teaspoon(s) salt
• 2 teaspoon(s) ground ginger
• .5 teaspoon(s) cinnamon
• .25 cup(s) finely chopped crystallized ginger
• 2 large eggs
• .75 cup(s) buttermilk
• .5 cup(s) canned pumpkin puree
• .5 cup(s) sugar
• .75 teaspoon(s) vanilla extract
• 3 tablespoon(s) unsalted butter, melted and slightly cooled

Details

Servings 1
Cooking time 30mins
Adapted from countryliving.com

Preparation

Step 1

Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.

Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.

Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.