Pumpkin Spice Waffles and Pancakes Posted October 14, 2015


With the advent of October, we turn to pumpkins and spice and everything nice.  My sister Mary helped me find these two recipes when I first opened and with minor variations they have been on they are a fall and winter staple, particularly as my brother keeps me in canned butternut squash from his garden!  When a guest told me the other morning that pumpkin pancakes were his favorite–they were already on the menu–we realized that these needed to be shared.   Mary’s other contribution was to serve them with ginger butter made by mixing minced crystallized giner with softened butter.  Yum!waffles2

Pumpkin-Ginger Pancakes
makes 8 pancakes

1 cup flour
2 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 large egg
1 cup buttermilk
3/4 cup pumpkin/butternut squash
2 tablespoons melted butter

Spiced Pumpkin Waffles
serves 8

2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon cloves
4 large eggs
2 cups buttermilk
1 cup pumpkin/butternut squash
1/2 cup brown sugar
1/4 cup melted butter
1 teaspoon vanilla extract