I highly recommend enjoying a fall brunch with these Simple Pumpkin Waffles. These are light, fluffy, flavorful, and perfect!
When I told our 17-year old that I was going to make Pumpkin Waffles he saw right through my “add a veggie to breakfast” scheme. Still, he went back for seconds and even ate homemade applesauce on the side. It was a perfect fall breakfast – or brunch as was the case that day as we tried to squeeze in a hearty meal between high school/college classes, kindergarten homeschool, babies’ naps, a college soccer game, and tennis meet.
It’s rare that I have time to stand at the waffle iron these days. So it only made sense that I double the recipe and make a huge pile of waffles so we can easily toast and enjoy them another day soon. If you’re going to make a mess, you might as well make a big one, right? :) So now I have a freezer full of Simple Pumpkin Waffles to pull out and serve as needed!
I highly recommend whipping some cream to serve on top of these waffles. A huge dollop of whipped cream along with real maple syrup drizzled over the top of these waffles makes an incredible meal. Sausage, applesauce, and coffee too? It’s breakfast heaven.
Simple Pumpkin Waffles
- 2 cups of whole grain flour (I use freshly ground soft white wheat)
- 1 teaspoon of baking powder
- 1 teaspoon of cinnamon or pumpkin pie spice
- ½ teaspoon of sea salt
- 1½ cups of milk
- 1 cup of canned 100% pure pumpkin
- 3 eggs
- 4 tablespoons of melted butter or coconut oil
- Whisk all ingredients together until smooth.
- Scoop about ½ cup of batter into a hot waffle iron.
- Cook until waffles are golden brown.
What is it about pumpkin and cinnamon in the fall that just doesn’t taste the same any other time of year?
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