Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 1 tbsp (12g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 1 cup (245g) canned pumpkin puree
  • 3/4 cup (180ml) buttermilk
  • 2 large (100g) eggs
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your waffle iron according to the manufacturer's instructions.
  2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt until no clumps of brown sugar remain.
  3. In a medium bowl, whisk the pumpkin puree, buttermilk, eggs, melted butter, and vanilla until smooth.
  4. Pour the wet ingredients into the dry base. Fold gently with a spatula or whisk just until combined, stopping as soon as flour streaks disappear.
  5. Lightly grease the iron with cooking spray or melted butter.
  6. Pour about 1/2 cup (120ml) of batter onto the center of the iron. Close the lid and cook until the steam stops escaping and the waffle is a deep mahogany gold.
  7. Transfer immediately to a wire rack to prevent the bottom from steaming and becoming soft.