Pumpkin Gingerbread Waffles
Ingredients
- Dry ⓘ
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal ⓘ
- 1/2 teaspoon salt ⓘ
- 2 teaspoons baking soda ⓘ
- 1 tablespoon cinnamon ⓘ
- 2 teaspoons ground ginger ⓘ
- 1/2 teaspoon allspice ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground cloves ⓘ
- Wet ⓘ
- 4 tablespoons butter, melted and allowed to cool ⓘ
- 8 ounces canned pumpkin (1/2 of a can the way we buy it) ⓘ
- 1/4 cup molasses ⓘ
- 2 cups buttermilk ⓘ
- 3 eggs ⓘ
Instructions
- Combine the dry ingredients in a mixing bowl, stir well until the spices are well incorporated.
- don't forget to preheat the waffle iron.
- Combine the wet ingredients, mix the wet into the dry, Add the cranberries.
- Sometimes the mixture is too thick, use milk or buttermilk to thin it as needed.
- These were intended to be cooked in a waffle iron, but sometimes I thin the mixture a bit and use it as pancake batter. They tend to come out soft, even with my waffle maker set hotter, crispness was difficult to achieve.
Nutrition & Diet Analysis (per serving)
1154
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).