Pumpkin Waffles Recipe

These pumpkin waffles, made with a hint of grated nutmeg, are perfect for breakfast. Just mix up the batter, cook on a waffle iron, and serve with maple syrup.



From "Recipes from the Root Cellar"
Fall 2018

  • Pumpkin Waffles
    Pumpkin Waffles are perfect for breakfast, brunch, lunch, or supper.
    Photo by Getty/bhofack2
  • Pumpkin Waffles

Yield: 4-6 servings

In Recipes from the Root Cellar (Storey Publishing, 2010) explore the delicious, versatile world of root-cellar vegetables including winter squashes, jewel toned root vegetables, and hearty potatoes which open a world of recipes for in the colder months. Enjoy all of these vegetables whether they come from straight from the market or a root cellar where they have been stored and learn to expand your realm of recipes to include your root cellar vegetables to dishes like Pumpkin Waffles and many more.

 

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1-3/4 cups pumpkin purée or cooked and puréed winter squash
  • 2 cups milk
  • 3/4 cup sunflower or canola oil
  • 4 tablespoons butter, melted
  • 2 eggs, separated
  • Pure maple syrup, for serving

Instructions:

  1. Preheat a waffle iron. Preheat oven to 200 degrees Fahrenheit.
  2. Combine flour, baking powder, salt, and nutmeg in a medium bowl.
  3. In a large bowl, combine pumpkin, milk, oil, butter, and egg yolks.
  4. In another medium bowl, beat egg whites until stiff but not dry.
  5. Stir flour mixture into pumpkin mixture. Fold in egg whites.
  6. Lightly spray the waffle iron with nonstick cooking spray, and ladle about 1/4 to 1/3 cup batter into each waffle quarter. Cook according to the waffle iron manufacturer's directions. Repeat with remaining batter.
  7. Keep cooked waffles in the warm oven until all are prepared.
  8. Serve hot, with maple syrup on the side.

More from Recipes from the Root Cellar:


Reprinted with permission from Recipes from the Root Cellar by Andrea Chesman, published by Storey Publishing.


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