Before we begin, let it be understood that I have many talents. Food photography isn’t one of them. I apologize that the above shot isn’t soft lit with a few (out of season) strawberries, a sprig of mint, and a drizzle of syrup to bring it all together. If you need visuals to know a recipe has merit, go to www.looks-good-but-might-taste-like-dirt.com and make their waffles.
As for my waffles, they’re delicious and they’re crazy healthy. You’re not going to find a lot of breakfast foods with 6g of fiber per serving even before you start piling on the seasonal fruit. They’re also a great source of vitamin A and potassium. What’s more, they’re kid-approved, given I road tested them multiple times on my nine-year-old daughter, who is probably the most finicky eater currently living.
The only downside is that the added pumpkin goop means they take a little longer to cook than most waffles, so if they seem to be sticking to your iron and coming apart, don’t panic. Just let them cook a couple minutes longer.
Cassidy’s Pumpkin Waffles
- Pre-heat waffle iron.
- Combine flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl; mix well.
- Add pumpkin, milk, water, eggs, oil and maple syrup; mix until most lumps are gone.
- Pour ¾ cup batter into waffle iron; cook until waffle iron indicates waffle is done. If wafflsticks to waffle iron and separates, cook for 1 to 2 additional minutes.
Tip: For a thinner batter (for pancakes), add water until desired consistency is achieved.