Pumpkin Waffles (or Pancakes)

From blog post: Pumpkin Waffles with Maple Syrup


February 1, 2009

This batter makes great waffles, but can be ladled into a hot skillet to make pancakes as well. If you’d like to use freshly grated ginger instead of powdered, add it to the wet ingredients instead of the dry ingredients.

  • Makes: Makes about 10 waffles or 15 pancakes.


1 cup all-purpose flour

1 cup whole wheat flour

¼ cup packed brown sugar

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 tsp. cinnamon

½ tsp. ground ginger

pinch allspice

2 cups milk or buttermilk

3 large eggs

1 cup canned pumpkin purée

¼ cup canola oil

2 tsp. vanilla


1In a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a medium bowl, whisk together the milk, eggs, pumpkin, oil and vanilla. Add the wet ingredients to the dry ingredients and whisk just until blended.

2To make waffles: preheat your waffle iron, spray it lightly with nonstick spray or brush it with oil, and cook according to the manufacturers’ directions. (I use a scant ladleful – or about half a cup – per deep Belgian waffle.)

3To make pancakes: preheat your skillet over medium heat; spray with nonstick spray or brush with butter or oil, and then wipe it off with a paper towel. (This way you’ll get your first pancake right, rather than the first one being a “tester”.) Ladle on about ¼ cup of batter and cook until a few bubbles start to break through the surface and the edges appear dry. Flip and cook until golden on both sides.

4Keep pancakes or waffles warm in a 250°F oven while you finish cooking them. Serve warm topped with blueberries and maple syrup; leftovers can be popped in the toaster for a quick weekday breakfast.

Makes: Makes about 10 waffles or 15 pancakes.