As the autumn chill sets in, heartier breakfasts are often in order, especially on the weekend when cooks have more time to linger in the kitchen. Celebrate the pumpkin harvest with these warming and nourishing waffles with a rich molasses flavor complemented by aromatic spices.
There’s nothing much more satisfying on a chilly fall morning than a hot cup of coffee and a large fresh-cooked pumpkin gingerbread waffle hot out of the iron and smothered with butter and warm [highlight]maple syrup[/highlight]. The heavenly aroma of these waffles toasting on the griddle iron would be worth the trouble of making them alone. Once they’re on the plate, you’ll want to savor the light and chewy feeling in your mouth and let the irresistible flavors of dark molasses and gingerbread spices linger on your tongue for as long as you can.
Pumpkin Gingerbread Waffles
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamon
- 1 teaspoon sea salt
- 4 large eggs
- 1/2 cup brown sugar
- 1 cup cooked puréed pumpkin
- 1 1/4 cups milk
- 1/2 cup molasses
- 1 stick (1/2 cup or 8 tablespoons) unsalted butter, melted
Preheat an oven to 250°.
Combine the dry ingredients in a large mixing bowl. In a separate bowl, whisk or beat together the eggs and brown sugar together until frothy. Mix in the pumpkin, milk, molasses and melted butter. Pour into the dry ingredients and mix until just combined.
Preheat the waffle iron. When hot, brush lightly with oil and spoon a scant cup of the batter onto the iron if using a Belgian waffle iron (if using a smaller iron, adjust the amount of batter accordingly). Cook according to manufacturer’s suggestion, and transfer each waffle to an oven-safe plate to keep warm in the preheated oven until the batter is used up.
Serve hot with warm maple syrup.
Makes 7 or 8 large waffles
More pumpkin delights from my kitchen: