The pumpkin ginger waffles are a seasonal favorite. The pumpkin puree adds a rich, earthy flavor to the waffles. The ginger gives it a little bit of spice and the brown sugar balances out the sweetness.
This is a great recipe for fall and winter. The best part about these waffles is that they are made with a pumpkin puree and not pumpkin pie filling. These waffles are also gluten-free, dairy-free, and vegan so they are a perfect breakfast for those with dietary restrictions.
There are two ways to make this recipe: with yeast or without yeast. Either way, you will need to let the batter rise for about an hour before you make your waffles.
I love pumpkins. Of course, most of my memories of it involve it in the form of a pie. But the best time to eat pumpkin pie is for breakfast the day after Thanksgiving or Christmas. Thanks to my Mom and Grampa, I have learned the dessert for breakfast habit.
They would always do it after a holiday, so I did too, which is probably partially the reason I am addicted to anything sugar. So when I told my boyfriend of all the pumpkin things I really wanted to make, he said, “It’s not falling, don’t make pumpkin things. Pumpkin isn’t for spring.” I disagree!! 🙂
Let’s face it, most of us use canned pumpkin puree. I have never even thought of using anything else. You can buy it all year round, so be prepared for more pumpkin posts to come, on to the waffles.
These are a nice change from normal waffles, which I already adore. The crystallized ginger is great in it because it makes little crunchy bites throughout the waffle. One batch of the recipe only makes maybe 4 big ones or 5 somewhat smaller ones like I did. So if you have more than 2 people, I would suggest doubling up.
Pumpkin Ginger Waffles
- 1 1/4 cups (156g) flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 cup (35g) crystallized ginger finely chopped
- 2 eggs
- 3/4 cup (177ml) buttermilk
- 1/2 cup (122g) pumpkin puree
- 1/2 cup (100g) sugar
- 3/4 tsp vanilla
- 3 tbsp (42g) butter melted and cooled
Heat waffle iron.
Whisk flour, baking powder, baking soda, salt, ginger, and cinnamon. Remove 2 tbsp of the flour mixture and toss with the ginger. Set aside. Whisk eggs, buttermilk, pumpkin, sugar, and vanilla. Mix into the flour mix. Gently stir in the butter and ginger. Do not overmix. Use 1/2 cup batter per waffle. Grease iron before each waffle and cook until golden.
Serve with hot butter and maple syrup.