Pumpkin Waffles

Pumpkin waffles are the world’s best answer to leftover pumpkin purée.

Ever have a half-empty, opened can of pumpkin purée staring back at you when you open the fridge?

I don’t know about you, but it pains me to see food, or anything for that matter, go to waste. Heck, I even save egg shells and spent coffee grounds for compost.

So, what can one make with the remainders of a can of pumpkin purée?

Pumpkin waffles!

Lightly spiced with ground cinnamon, nutmeg, ginger, and cloves, these pumpkin waffles are a fun way to change up a waffle breakfast.

In this recipe we add a little finely ground cornmeal too; it gives the waffles just a little crunch.

Trying to estimate the right amount of batter for the number of people is always a challenge. Here’s a tip: make more batter than you need, cook up as many waffles as the batter will make, and freeze the leftover waffles to heat up in a toaster for another morning.

Pumpkin Waffles Recipe

Any leftover waffles can be cooled, wrapped in plastic wrap, and frozen. Unwrap and pop in a toaster or oven to reheat.

Don't have buttermilk? Add 1 tablespoon of lemon juice to 1 cup and 3 Tbsp of milk, and let sit for a couple minutes. Or mix 3/4 cup of plain yogurt with a half cup of milk.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup yellow cornmeal, finely ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground nutmeg
• Pinch of ground cloves
• 2 large eggs
• 2 Tbsp brown sugar (packed)
• 1 1/4 cup buttermilk
• 1/2 cup fresh or canned pumpkin purée
• 4 Tbsp butter, melted (plus a little more for brushing the waffle iron)
• Applesauce or apple butter for serving

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