Pumpkin Buttermilk Waffles

Pumpkin Buttermilk Waffles                                                   Printable Recipe

1-3/4 cups flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups buttermilk (or 1-1/2 T lemon juice and rest filled to 1-1/2 cups with milk)
6 Tablespoons butter, melted
2 eggs
1 cup pumpkin puree

For syrup:
hickory nuts, pecans, or walnuts, chopped
pure maple syrup

How much you make depends on how much you need for 5 full size waffles. Sprinkle nuts in bottom of sauce pan.  Cover with maple syrup.  Heat until just comes to boil.  Turn off and set aside.

Mix dry ingredients together in a medium bowl.

Mix wet ingredients in a separate bowl. 

Add liquid to dry and whisk until thoroughly blended (batter will be thick.) 

For my iron I use 2/3 cup of the waffle mixture. Each iron is different so check your directions to get a good idea how much to use. Close lid and cook until it is as brown and crispy as you like it. 

Spoon maple nut syrup over warm waffles and enjoy!!

TO FREEZE: Break the waffles into quarters, cool them, and then freeze them.  I toss them into a gallon freezer bag. For a quick snack or breakfast, pop in a toaster to heat.

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