Gluten Free Pumpkin Spice Waffles Recipe
There’s a bite to the wind these days, a brisk kiss of air that marks the end of summer and the beginning of the beautiful colder part of the year. Our Pumpkin Spice Waffle recipe promises to put a smile on your face on the cold mornings and help get the kids up and out the door to school.
Ingredients
Ingredients:
⅓ cup packed light brown sugar
2 ¼ tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
4 large eggs
1 cup whole milk
1 cup buttermilk
1 cup canned pumpkin
6 tbsp melted unsalted butter
** Can be made dairy free by using almond milk instead of the milk and buttermilk and coconut oil in place of the butter.
Directions
Directions:
In a large bowl, sift together the baking mix, brown sugar, baking powder, baking soda, cinnamon, ginger and cloves.
In a separate large bowl, whisk together the eggs, milk, buttermilk, pumpkin and melted butter.
Add the dry ingredients to the wet ingredients - stirring only until combined. (will be slightly lumpy)
Preheat the waffle iron and lightly grease it with cooking spray.
Drop a spoonful of batter onto the waffle iron, close the lid and cook until fully baked. Use a fork to remove the waffle from the iron and repeat with the remaining batter.
Waffles may be topped with chopped pecans (optional) and maple syrup. Serve immediately.