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Pumpkin Spice Waffles
These pumpkin spice waffles are super versatile, and are delicious plain, sweet or savory.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 13 waffles
Calories 238 kcal
Ingredients
Dry Ingredients
- ½ cup white whole wheat or all-purpose flour
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 2 ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon finely grated orange zest
- 1 teaspoon pumpkin spice
Wet Ingredients
- 6 tablespoons unsalted butter melted and cooled
- 4 large eggs lightly beaten and room temperature
- 1 ¼ cups pureed sweet potato or pumpkin
- 1 13.5 ounce can coconut milk
Instructions
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In one bowl whisk the dry ingredients.
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In a large bowl, whisk the wet ingredients. Don't worry if it's not totally smooth; I had bits of mashed squash and part of the coconut cream from the top of the can still floating around, and it was fine. Stir in the dry ingredients just until combined.
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Cook the waffles in a hot greased waffle iron until the waffles are browned and crispy on the outside. At about this time, my waffle iron stops sizzling, and there isn’t as much steam rising from it (your iron may be different, so check the manufacturer’s instructions). I used about ⅜ cup batter per waffle, and ended up with 13.
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Serve these pumpkin spice waffles with your choice of topping: maple syrup and pecans, avocado and a fried egg, chorizo and spinach, fried chicken and maple syrup, sliced deli chicken/turkey with cranberries and cheddar, yogurt/ice cream with shaved chocolate and orange segments + zest, you name it!
Recipe Notes
Adapted slightly from fiveandspice via Food52.
You can really use whatever squash you want in your waffles! Delicata and kabocha are both tasty in these.