Pumpkin Ginger WafflesCourse: BreakfastCuisine: AmericanDifficulty: Easy
These are so delicious. They are perfect on a cold morning with a cup of coffee or tea. My kids like to did these into hot chocolate. They are great with hot syrup and melted butter.
1 1/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 cup chopped crystallized ginger, optional
2 large eggs
3/4 cup buttermilk
1/2 cup canned pumpkin puree
1/2 cup sugar
3/4 teaspoon vanilla
- Combine flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, in a large bowl. If using the crystallized ginger, remove 2 Tablespoons of the flour mixture and toss with the crystalized ginger in a small bowl, set aside.
- Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with the flour mixture. Stir in the melted butter. Fold in reserved crystallized ginger/flour mixture. Do not over mix.
- Heat the waffle iron, add 1/2 cup batter and let get golden brown.
- Keep warm or serve with with hot syrup.