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Breakfast & Brunch

Pumpkin Waffles

Tender and fragrant, these waffles make an excellent fall (or anytime) breakfast.

Ingredients :

    2 cups all-purpose flour
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    ¼ teaspoon ground nutmeg
    Pinch of ground clove
    ¼ cup sugar
    1 teaspoon baking powder
    ½ teaspoon baking soda
    1 teaspoon coarse salt
    3 eggs
    1 ¾ cups whole milk
    ½ cup pumpkin puree
    ½ cup (1 stick) unsalted butter, melted and cooled; plus more, softened, for serving
    Nonstick cooking spray
    Pure maple syrup and toasted pumpkin seeds, for serving

Direction :

    Preheat oven to 275°F. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions.
    In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt.
    In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes.Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.