Welcome to my favorite breakfast. I love waffles. I love how they fill the whole house with their unmistakable aroma. I love how pretty they look stacked on a plate. I love how easy they are to make (I read the paper while I wait for each one). I especially love how many flavors you can create from them.
My most recent favorite: pumpkin waffles loaded with spice and topped with fluffy, sweet vanilla whipped cream. Just thinking about them makes me want to run to my kitchen and start making a batch.
They taste so delicately sweet, so light, and so luscious that you’ll want to feel guilty. But you can’t. This bliss is made with “Super Food” pumpkin, healthy whole grains, and lots of joyful spices to make your heart happy.
Made with fresh ginger, cardamom, cinnamon, and cloves, these spicy waffles will beckon you to settle in for a while. Savor the morning, and the flavors, as you linger with family or friends. Sit back. Close your eyes. And wait for heaven to blanket you in soft, splendid bites of perhaps the best. waffles. ever!
Pumpkin Waffles with Vanilla Whipped Cream
¾ cup all-purpose flour
¾ cup whole wheat flour
1/4 cup oat bran
1/4 cup sweet potato flour (which you can buy online from Zocalo Gourmet)
½ cup chopped walnuts
½ cup packed brown sugar
1 Tablespoon ground cinnamon
1 Tablespoon fresh ginger, grated
1 teaspoon ground cardamom
½ teaspoon ground cloves
½ teaspoon salt
1 Tablespoon baking powder
1 teaspoon baking soda
1 cup pumpkin puree
2 cups buttermilk
2 teaspoons vanilla extract
1 teaspoon spiced rum
¼ cup walnut oil
Vanilla Whipped Cream
1 cup organic heavy whipping cream
1 teaspoon vanilla extract
2 teaspoons granulated sugar
Grade B organic maple syrup
Farmers’ Market Fare: Walnuts, eggs, whole wheat flour, cream, walnut oil
Local California ingredients: buttermilk
Non-local supermarket ingredients: sweet potato flour, oat bran, sugar, spices, salt, baking powder and soda, pumpkin puree (unless you can your own), vanilla extract, rum, maple syrup
Preheat waffle iron. Preheat oven to 200 degrees. Place a large, metal bowl in the freezer (to be used later to make vanilla whipped cream).
In a large bowl, combine the flour and the following 11 dry ingredients (ending with baking soda). Stir with a whisk to combine. Form a well in the center and set aside.
In a medium bowl, combine the pumpkin puree, eggs, buttermilk, vanilla extract, rum, and canola oil with a whisk.
Add the pumpkin mixture to the flour mixture. Stir with the whisk until combined. The batter will be thick.
Lightly spray your waffle iron with nonstick spray. Pour about 2/3 cup of the waffle batter onto the waffle iron. Close the lid and cook the waffle according to the instructions in your waffle iron. When each waffle has baked until golden, place it directly on the oven rack in a single layer in your preheated oven.
Remove metal bowl from freezer. Pour heavy whipping cream into the bowl. Using an electric mixer, beat the cream on medium speed for about 1 minute, or until soft peaks begin to form. Add the vanilla extract and sugar. Resume beating on medium speed until firm peaks form.
When all the waffles are ready, serve them with a dollop of whipped cream on top and maple syrup on the side. Try not to die from over-enjoyment.
If you have leftover waffles, take them out of the oven and allow them to cool on a wire rack in a single layer. (If you stack them, they’ll turn soggy.) Store in an airtight container in the fridge. You can also store leftover whipped cream in a jar in the fridge for later use.
Makes about 9 fluffy waffles.