Add the flavors of the season to your breakfast with these pumpkin waffles!
I found a secret to crispy and soft waffles, it’s cake flour! Swap cake flour for all or part of the all-purpose flour used in your favorite waffle recipe and notice what a difference in texture it makes.
To pumpkinize your waffles add the following to your cake flour batter:
- 1/2 cup pumpkin (canned or left over roasted and pureéd)
- 1 tsp ginger powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- you can substitute the spices with 1 1/2 tsp of pumpkin pie spice
Add the spices with the flour. Save the pumpkin for last and gently fold it in to the prepared batter. Mix just until the batter takes on the signature orange color of the pumpkin pureé. Cook the waffles according to your iron’s instructions, use a medium setting (which is number 3 out of 5 for mine). Dust with confectioner’s sugar or drizzle with honey.
Serve up your autumn flavored breakfast with fresh fruit and my honey-pepper bacon. To make the bacon, lay two sheets of paper towel on a microwave safe plate. Place the bacon on the paper towel and drizzle lightly with honey. Sprinkle freshly ground pepper over the bacon. Top with one more sheet of paper towel. Microwave on high for 2 minutes, check on the bacon then cook for another 1 – 3 minutes until you reach your desired crispness. Allow the bacon to drain on a fresh piece of paper towel.
I’ll bet your little pumpkins will devour these waffles!