Everyone might be tired of hearing about pumpkin, but I know some of you still have cans left over from the holidays! This is a great recipe that will use up the last of that pumpkin. I love this recipe, which has been adapted from the blog, Just a Taste. The waffles are packed with spice and aren’t too sweet, making the pomegranate seed topping really pop. Enjoy on a chilly weekend morning this Winter!
• 2 1/2 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 2 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 large eggs
• 1 cup whole milk
• 1 cup buttermilk
• 1 cup canned pumpkin
• 1 cup pomegranate seed
• In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
• In a separate large bowl, whisk together the eggs, milk, buttermilk, pumpkin and melted butter.
• Mix dry and wet ingredients, folding just until combined. (The batter will be slightly lumpy.)
• Preheat the waffle iron and lightly coat it with cooking spray, butter or coconut oil. For each waffle, slowly pour the batter into the waffle iron, let it just meet the edges. Close the lid and cook until fully baked or until your indicator light turn on. Remove the waffle and repeat until batter is gone.
• Top the waffles with pomegranate seeds, butter, honey and chocolate syrup and add sliced pears for garnish if desired.