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Pumpkin waffles

October 1, 2010

If you’ve read my blog at all, you know I’m a pancake maniac. But there’s something wonderful about waffles, too. Those little pockets hold the syrup just right, and the crunchy crust and soft insides are irresistible. Of course, kids love them, too. This morning, to celebrate the first day of October, I whipped up a batch of pumpkin waffles for my sons. What a great way to start their busy school day! And to make them even more fun, I cut their waffles into strips and give them a little cup of maple syrup for dipping. (Note to other parents: have your kids eat this before they put on their school clothes. Besides, breakfast is always better in your jammies!)

Here’s how I made our waffles:

In a large bowl, sift together:

1 1/2 cups white whole wheat flour (you can use regular flour if you prefer)
3 1/2 tsp. baking powder
1 Tbsp. sugar
1 tsp. salt
1 tsp. pumpkin pie spice.

In a smaller bowl, mix together:

1 egg, beaten
1/2 cup canned pumpkin
1 1/2 cups milk.

Pour the liquid mixture into the dry mix and stir until combined. If the batter is too thick, add a little more milk. Pour onto a hot waffle iron treated with non-stick spray, and close. Cook until the steam stops coming from the waffle maker.

I have a waffle maker that is also an indoor grill and griddle. The plates snap on and off, depending on what you’re making, and best of all, they go right in the dishwasher. Yay for easy clean-up! 

I recommend making at least a double batch of these yummy waffles. Put leftovers in the fridge or freezer, and just pop them in the toaster next time you have the urge for waffles!

After the boys got on the bus, I fixed myself one of these pumpkin waffles and a nice hot cup of pumpkin-flavored coffee. I can’t think of a better breakfast to bring in October!

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