Make Ahead Pumpkin Waffles


If you are a fan of quick breakfasts, these Pumpkin Waffles are perfect! I know it is not pumpkin season, but these waffles are a favorite with our family year round. My mom started making them when I was young and everyone loves them. I have modified the recipe slightly over the years. I love having the nutritional benefits of pumpkin and using greek yogurt adds additional protein. This recipe makes enough for 4 plus some to freeze for breakfasts later. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ PUMPKIN WAFFLES⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 c. plain greek yogurt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 c. milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 - 15 oz can pumpkin⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1/2 c. sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 T. oil or melted butter⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 eggs - separated⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 t. cinnamon⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 t. nutmeg⠀⠀⠀⠀⠀⠀⠀⠀⠀ 3 c. flour (can sub wheat flour - Bob's Red Mill Whole Wheat Pastry Flour is great for this recipe) 3 t. baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 1/2 t. baking soda⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Combine milk and greek yogurt and set aside. Mix pumpkin, sugar, oil, cinnamon, and nutmeg. Separate the egg yolks and whites. Add the yolks to the pumpkin mixture. In another bowl, whip the whites until stiff peaks form and set aside. In a separate bowl stir together flour, baking powder, and baking soda. Add dry ingredients and milk/greek yogurt mixture alternately until just combined. Do not overmix. Fold in egg whites. Add additional milk if batter is too thick. Bake in a waffle iron. Serve with maple syrup or whipped cream. They are great plain as a snack too!⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Freeze waffles in a Fill and Slide bag. Warm in the toaster for a quick breakfast or snack. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Notes: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You can skip whipping the egg whites and add whole eggs instead of just yolks. The waffles just won't be as light.


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