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So good! And we all loved the applesauce for serving, one of my toddlers even preferred it to the maple syrup and kept dipping in the applesauce instead! Thank you!
no buttermilk so used the plain Greek yogurt and milk as suggested
I made these tonight to go with our Chicken and Waffles. They were amazing! The crunch of the cornmeal really complimented the pumpkin spice and the maple syrup.The only changes I made were to make the waffles dairy free. I used Ripple Half & Half to replace the buttermilk and Earth Balance to replace the butter.
Completely amazing waffles with terrific flavor! I served them with just apple butter. There was no need for syrup. My family loved them and ate every crumb. Next time, I’ll double the recipe and freeze the extra waffles for easy breakfasts on weekdays.
Elise, we made these today, and they were SO good! I am amazed at your recipes, yet to try one that didn’t turn out well. I have never made a pot roast before so trying your brisket recipe today, fingers crossed that it turns out well!!
Hi Reir, I’m so glad you liked the waffles!
These were AMAZING!! I ground the grains and made flour so they were really whole wheat. The whole family is in love with them.
I’m so glad you liked them Deb!
WoW..yes, it is a bit labor intensive, but what an outcome. Never used buttermilk before but am sure it makes a difference.Cooking is a bit of chemistry so go with the recipe. Be sure to leave the waffle in the iron a bit longer than you think for proper crispiness. The cornmeal adds a bit of crunchy, whole grain mouth feel to the experience. Might try a bit of vanilla extract, as Carsan suggested above. For a real cardiac effect, serve eggnog w/Myers rum !
House smells wonderful and they are delicious! Thank you!
This sounds like a great recipe. The only thing I would change is to add a little bit of vanilla extract. It would give it a vanilla pumpkin spice taste. To top it off maybe put a bit of whip cream on it.
I made these this morning and found the batter to be very thin. The resulting waffles – while pretty tasty – were quite soft and not with the crispiness on the outside that I normally like. I even cooked subsequent batches for longer times and they were still not crispy. No matter – I froze the extras and will toast them in toaster, which I think will make them crispy for future breakfasts.
Because I LOVE pumpkin pie, I would likely add more spices next time to draw out that flavor more.
This looks just incredible–the only problem is, I’m still shopping for a waffle iron! I have trouble trusting Amazon reviews, but your advice is always great. What kind of waffle iron do you have?
Can’t help you here. I use a waffle iron that I’ve borrowed from my parents that is no longer sold anywhere.
Hannah, I just purchased this waffle iron and am loving it! http://www.amazon.com/Calphalon-No-Peek-Waffle-Maker/dp/B001CHL3Q0/ref=sr_1_2?s=appliances&ie=UTF8&qid=1384347994&sr=1-2
Made these this morning and they were the BOMB! I didn’t have any cornmeal, so subbed ground flax seed which gave them a bit more richness. I was short of buttermilk too, but subbed 1% milk for the rest and they came out fine. Light and fluffy, if you like them that way. Cornmeal may have made them crunchier. I had some homemade apple butter which we used along with butter and the flavors were wonderful together. Thanks Elise!
We had the same leftover pumpkin issue. Made these this morning and they were great! I had to do the yogurt/milk combo with plain Greek yogurt and the batter was pretty thick, perfect for waffles. The cornmeal probably wasn’t as finely ground as yours, but I liked the crunch! We also added chocolate chips, by request of my 3 year old. Finally, we used whole wheat flour. :)
Great flavor. Consistency was a little thin for me, but I just cooked my second pouring a minute longer to crisp them up. Delicious!
Yum pumpkin waffles are my jam. I usually use the Trader Joe’s mix but this recipe looks simple enough to make them homemade :)
Can I make this as a pancake? I don’t have a waffle maker.
If I made this as a pancake, I would leave out the cornmeal (who wants crunch in a pancake?) and maybe thin the batter out a bit with some milk or water.
Freeze leftover pumpkin – either cooked or uncooked – for using another day when you don’t have a fresh one :)
(& freeze the cooking liquid from boiling pumpkin, also – it is fabulous added to soups, sauces, or risotto…)
No Valerie, you can’t make the batter ahead. The leavening won’t work if you mix it ahead. But you can get it ready ahead and then finish assembling it in the morning. The night before, mix up the dry ingredients and set them aside on your kitchen counter. Then in the morning all you have to do is mix up the wet ingredients and finish the batter. I always make pancakes and waffles this way. Good luck.
Do you think this batter could be whipped up the night before, stored in the fridge and cook the waffles in the morning? I remember a book about some cowboys in olden days that assembled batter for hotcakes the evening before. Not sure if fiction or not??? Thank you!
I love the sight and am at it every day, but I am a diabetic and am searching high and low for blogs by people like me. If you or anyone can tell me where to look I would be so thankful. Keep up the good work because you give me a reason to smile every day.
The best site I know for low-glycemic recipes is my friend Kalyn’s Kalyn’s Kitchen.