I have been battling with some hip pain recently but this week I invested in some new running shoes and mixed up my exercise routine by running only a little bit and using some of the other machines to try to spare my poor hip from too much strain. (It's feeling great by the way so I am hopeful..)
As my REWARD... LOL... because the MAIN reason I run is.. of course so I can eat MORE....I made these delicious pumpkin waffles. My husband isn't much of a waffle eater but I really love waffles! Even though I'm the only waffle eater, I make them anyway. I freeze the leftovers and with my friend, the toaster, have a great, homemade breakfast.. even on busy work mornings.
We have been having tremendous heat here in Missouri. Most days for the past three weeks have been up close to 100 degrees. Everything is scorched and baked, including me. A cool front moved into Missouri last night and we woke up to a gorgeous 59 degrees! Ahhh!! Feels so good. What better way to celebrate cooler weather and a day off than a good run and a delicious breakfast.
I opened my recipe cabinet to find my pancake recipe. I figured I would modify my Perfect Pancake Recipe to make some waffles. But low and behold... I found a handwritten recipe for PUMPKIN Waffles! I have NO IDEA where I got this recipe but trust me when I tell you that these waffles are some of the most delicious things you will ever eat!
They are lightly spiced with cinnamon and cloves, and turn out airy and not heavy at all! Sometimes homemade waffles turn out heavy. Not these little jewels. I'm not a huge fan of cloves but in this recipe, these waffles taste like perfect gingerbread (even though I didn't use any ginger.. go figure).
Make a double batch so you will have plenty for the freezer. You will want to eat more of these delicious waffles during the crisp, fall mornings ahead.
Here's how I made Pumpkin Waffles AT HOME MY WAY:
- 2 Large eggs
- 2/3 cup buttermilk (I used 1 Tablespoon lemon juice in my measuring cup, and added milk to equal 2/3 cup.)
- 1 Tablespoon molasses (pancake syrup would be fine)
- 1/3 cup canned pumpkin puree
- 3 Tablespoons oil
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking SODA
- 1/4 teaspoon salt
- 1 cup flour
- Cooking spray for the waffle iron
I used a large measuring cup (6 cups) so that I could pour my waffle batter, but a mixing bowl will be fine.
Beat the eggs well. Add buttermilk (I used the above combination of lemon juice + regular milk), oil, pumpkin, molasses, salt, baking soda, cinnamon, cloves, and nutmeg. Stir well until all combined. Add the flour last. Stir until smooth.
Plug in and heat up the waffle iron. When fully heated, spray both sides with cooking spray.
Pour waffle batter onto the waffle iron, leaving about 1 inch around all sides so that the waffle has room to expand as it bakes.
Let cook until it is done to your liking. I like mine fairly well done.
Remove with a fork to a cooling rack (if freezing) or to your PLATE if you are eating.
Serve with butter/syrup.
I started with half of my huge waffle (I have a Belgium type waffle iron):
But I confess.. I ate BOTH HALVES! So delicious! Here's the last bite...