Adapted from Taste of Home to suit my taste
Buttermilk Pumpkin Waffles
2 1⁄2 cups whole wheat flour
1⁄4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1⁄2 teaspoon kosher salt (more to taste)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1⁄2 teaspoon ground cloves
4 large eggs
2 1⁄2 cups shaken buttermilk
1⁄4 cup tablespoons corn oil
1 1⁄4 cup canned pumpkin puree
confectioners sugar (optional)
DIRECTIONS
Preheat the waffle iron to the desired setting.
Mix together the flour, brown sugar, baking powder, baking soda, salt, and spices, in a medium mixing bowl. then whisk together the eggs, buttermilk, pumpkin, and butter, until smooth. Combine.
I just carefully whisked the whole thing in a huge ceramic bowl. I used a medium-small ice cream scoop to scoop the batter onto the hot waffle iron.
I like them plain but you can drizzle with syrup or confectioners’ sugar, and serve warm!
NOTE:They taste even better the next day. You can freeze them and pop them in the toaster or microwave.
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