Categories: Breakfast, Fall, October2010, pumpkins, waffles
Ingredients
- 1 1/4 cup(s) all-purpose flour
- 1 1/2 teaspoon(s) baking powder
- 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 2 teaspoon(s) ground ginger
- 1/2 teaspoon(s) cinnamon
- 1/4 cup(s) finely chopped crystallized ginger
- 2 large eggs
- 3/4 cup(s) buttermilk
- 1/2 cup(s) canned pumpkin puree
- 1/2 cup(s) sugar
- 3/4 teaspoon(s) vanilla extract
- 3 tablespoon(s) unsalted butter, melted and slightly cooled
Directions
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Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.
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Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.
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Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.