Pumpkin Belgian Waffles

5 from 3 votes

Course Breakfast

Cuisine American

Keyword Belgian waffles, pumpkin

Prep Time 10

Cook Time 10

Total Time 20

Servings waffles

Calories 345kcal

Author Laura

2 ½ cups all-purpose flour
⅓ cup packed light brown sugar
2 ¼ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
4 large eggs
1 cup whole milk I didn't have this so I used 1/4 cup cream and 3/4 cup skimmed milk
1 cup well-shaken buttermilk
1 cup canned solid-pack pumpkin
6 Tbsp unsalted butter, melted
Vegetable oil for brushing waffle iron

Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
Brush waffle iron lightly with oil and spoon batter (I was able to get 6 waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.