In our family we traditionally celebrate Thanksgiving on Sunday at my mom’s , so that leaves Monday as a relaxing day at home, complete with leftovers sent home with us. Monday morning this year, we all enjoyed a relaxed time and a big wonderful breakfast. I had picked up some recipes from the egg booth at the fair, and this one for pumpkin spice waffles caught my eye. They certainly were delicious, even the kids liked them, and I think they may need to become part of our Thanksgiving tradition. For my American friends who have yet to celebrate Thanksgiving, you might want to give this one a try.
Pumpkin Spice Waffles
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp ground cinnamon
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 tsp nutmeg
- ½ tsp baking soda
- 3 eggs
- 1½ cups milk
- ¾ cup canned pumpkin puree
- 2 tbsp butter, melted
- cooking Spray
- 1/3 cup toasted pecans, chopped
- whip cream
- maple syrup
1. Preheat waffle iron.
2. Combine flour, sugar, cinnamon, baking powder, ginger, nutmeg and baking soda in a large bowl; mix well and set aside.
3. Whisk together eggs, milk, pumpkin puree and butter in another large bowl.
4. Stir in flour mixture until a slightly lumpy batter forms.
5. Spray waffle iron with cooking spray; add batter and cook until waffles are set and golden brown, about 2 minutes.
6. Toast pecans in a dry frying pan on a medium heat, watch carefully so they don’t burn. Chop. Serve waffles sprinkled with chopped pecans, whip cream and drizzled with real maple syrup.
If you do not have a waffle iron you can use the batter to make pancakes.
When I was looking up the recipe here, I noticed it was in the dessert category, rather than breakfast. Perhaps that’s why we all loved it so much! 😉 Try it with your own family this weekend.