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Pumpkin Waffles (or Pancakes)

Yields1 Serving

 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

In 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.


To 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.)


To 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.


Keep 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.