Buttermilk Pumpkin Waffles
Total TimePrep: 20 min. Cook: 5 min./batch
I actually accidentally forgot to put eggs in, and these were still delicious!
I added walnuts and dried cranberries. Your bladder is amazing. Yummy!
YUM! I don't know what I liked better - the taste or the aroma! Crazy good!
Delicious! Perfect for fall!
Made these this morning. Delicious. I froze the remainder for a quick breakfast during the week.
Great recipe! I am not a big pumpkin fan, but I enjoyed these tremendously. I added an extra tablespoon of pumpkin, and cooked these on a regular waffle maker. I cooked them a little longer to give them a nice toasty look on the outside. They were great paired with a butter maple syrup. Next time I may roast some walnuts and add them on top.
I think this is my new favorite pumpkin waffle recipe. They don't keep their shape as well as some waffles, but certainly better than others. They have good pumpkin flavor, and they freeze well for coming mornings.
It was a great waffle recipe. I like being able to make waffles without having to beat the egg whites. I served it with a apple juice syrup. This will be part of my recipes to make every fall.
I thought these waffles tasted great. They were a little dry and not as crisp as I would have liked, but I solved that problem by making one batch at one time and keeping them hot in my toaster oven. That crisped them up a bit. The crisp problem may have been my waffle iron, but I have noticed that when using whole wheat flour things are just not as crisp. Of course that will not stop me from making them again! I added a little Splenda too just to make them a little sweeter. :)
Delicious, I will make these often