Pumpkin spice season has arrived!
I just love Autumn, it’s my favorite time of year. You still can get a mix of warm summer days and the nights are becoming much cooler. Then the closer we get to Halloween and then Thanksgiving the sweatshirts and hooded jackets start to come out of the closet here in the Northeast and the aroma of soups, stews and spices fill the kitchen once more. Pumpkin waffles and pumpkin pancakes are a favorite in our house for a relaxing Fall breakfast. The waffles are a little bit of work but the payoff is big in flavor and brings lots of smiles around the breakfast table. Don’t forget the whipped cream!
Makes 4 large round “Belgian” style waffles
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin (not pumpkin pie filling)
• 4 Tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use 1/2 tsp. If you use pre-grated, dried nutmeg, use 1/4 tsp.
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium-sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! cook time is about 2-3 minutes for Belgian size waffles. Less if you are using a smaller waffle iron.
Light and Fluffy Pumpkin Pancakes Recipe
These little beauties are a beautiful color and will keep you full for hours after eating just one serving.
16 min | 10 min prep
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1.Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5.Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6.Makes about six 6-inch pancakes.