Pumpkin Waffles (with a Hint of Cinnamon)
These fluffy Pumpkin Waffles with a hint of cinnamon are the perfect fall breakfast treat. This simple waffle batter featuring pumpkin can be made ahead and stored in the refrigerator overnight.
Servings: 4 people
- 1 cup flour, all purpose
- 2 Tablespoons flour, all purpose
- 1 Tablespoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs, beaten
- 2 Tablespoons maple syrup
- 1/2 cup canned pumpkin, solid packed
- 2 Tablespoons butter melted
- 1 cup evaporated milk, (regular milk will work too)
Mix together flour (1 cup plus 2 T.), cinnamon, salt, baking powder and baking soda in a large bowl.
In a separate bowl, combine eggs, maple syrup, pumpkin, milk and butter.
Stir wet ingredients into dry ingredients until just combined (don't overmix).
Bake in a preheated waffle iron according to the manufacturer's directions. Or, refrigerate until the next morning.
Calories: 338kcal | Carbohydrates: 44g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 564mg | Potassium: 343mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5213IU | Vitamin C: 3mg | Calcium: 252mg | Iron: 3mg