Any leftover waffles can be cooled, wrapped in plastic wrap, and frozen. Unwrap and pop in a toaster or oven to reheat.
Don't have buttermilk? Add 1 tablespoon of lemon juice to 1 cup and 3 Tbsp of milk, and let sit for a couple minutes. Or mix 3/4 cup of plain yogurt with a half cup of milk.
- 1 cup all-purpose flour
- 1/4 cup yellow cornmeal, finely ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch ground nutmeg
- Pinch of ground cloves
- 2 large eggs
- 2 Tbsp brown sugar (packed)
- 1 1/4 cup buttermilk
- 1/2 cup fresh or canned pumpkin purée
- 4 Tbsp butter, melted (plus a little more for brushing the waffle iron)
- Applesauce or apple butter for serving
1 Preheat your waffle iron.
2 In a medium bowl, vigorously whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices.
3 In a larger bowl, whisk together the eggs and brown sugar until there are no more brown sugar clumps. Add the buttermilk, pumpkin purée, melted butter and whisk until smooth.
4 Add the dry ingredients to the wet ingredients and whisk until smooth.
5 Brush a little melted butter over the wells of the hot waffle maker (to make it easier to remove the waffles.) When your waffle maker is hot, working in batches, ladle the batter onto the center of the waffle iron wells, not all the way to the edge, and slowly lower the top lid of the waffle iron. Cook until your waffle iron indicates that the waffles are ready, or until steam stops coming out of the sides of the waffle iron, about 4 to 5 minutes. Open the waffle iron and carefully lift the edge of a waffle with a fork to remove the waffles from the waffle iron.
Serve with warmed maple syrup and a side of apple sauce or apple butter.