Nutritional Foods in Season


Fall Vegetable Pumpkin


Fall Vegetable Pumpkin

Buttermilk Pumpkin Waffles


2½ cups all-purpose flour
¼ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon Kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
4 large eggs
2½ cup shaken buttermilk
4 tablespoons melted butter
1 cup fresh or canned pumpkin puree
Confectioners’ sugar (optional)


1. Preheat the waffle iron to the desired setting.

2. Sift together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. In a separate bowl, whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Working in batches, whisk the dry ingredients into the wet, until well combined.

3. Pour the batter (about 2 cups) onto the center of the lower grid, and spread it evenly to the edges. The entire lower grid should be filled. Flip the lid, and cook until ready. Drizzle with syrup or confectioners’ sugar, and serve warm!


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