You may have noticed that I have been on a slight breakfast recipe rant lately. I was going to apologise about it  but decided not to. That would be a totally insincere and empty apology because to be honest…..I’m seriously enjoying all the pancakes and waffles. Maybe a little to much…..if there is such a thing. Which if course in my book there isn’t and if you disagree then I’m sorry but we cant be friends anymore. Just kidding…..waffle to make it up to you?? 😉

I have decided to embrace the deliciousness that is my breakfast recipe binge, I hope you will too.

Now, you all know how much I love waffles right??

Well these pumpkin and ginger waffles may very well be my new all time favourite……

seriously …..

ah-mazing!!

I thought my pumpkin pancakes were good….then I discovered these pumpkin and ginger waffles…..just between you and me … pumpkin pancakes are good……but they got nothin’ on these waffles!!

Crispy on the outside but so light and fluffy on the inside. Like no other. I also love that the ginger in these waffles fits with the christmas spirit (that has finally tracked me down. Humbug….I mean hooray! 😉 ). I can tell you now we will certainly  be enjoying these waffles as part of our christmas morning festivities. I think, quite possibly we will have this as a new family christmas tradition. Care to join us?

Pumpkin and Ginger Waffles
This recipe has been Adapted from Always with Butter
(Makes approx 10 waffles)

Ingredients –

1 1/4 cups plain flour (wholewheat pastry flour should work too)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt flakes
2 tsp groung ginger
1 tsp groung cinnamon
1 egg
2 egg whites
3/4 cup buttermilk/sour milk*
1/2 cup pumpkin puree
1/2 cup sugar
1 tsp vanilla

Method –

Preheat waffle iron.

In a medium bowl place egg whites

whisk until soft peaks form then set aside.

In a medium jug/bowl pour your buttermilk/sour milk.

Add the egg yolk,

and vanilla then whisk just to combine. Set aside.

Sift flour, baking powder, baking soda, sugar, spices and salt into a large bowl.

Pour over buttermilk/sour milk mix,

Add pumpkin puree,

and stir to just combine.

Lastly add your whisked egg whites and carefully fold into the batter. This is what makes the waffles so amazingly light and fluffy. Its a big job for one tiny little step so make sure you don’t over stir your batter ok….no pressure…..

See how ah-mazingly light and fluffy this batter is……YUM!!!!!!

Ahem, back to business…..

Pour your batter into the preheated waffle iron (I use roughly a 1/4 cup measure) and cook according to the manufacturers instructions….

I know my waffles are cooked to perfection when there is no longer steam coming out the sides…..just a little FYI….possible over share?? Sorry about that.

Once your waffles are cooked, place them on a wire rack to cool if not being enjoyed immediately.

They can stored in the freezer and simply re-heated in the toaster in case of emergency. LOVE IT!!!

When the time comes for you to enjoy your waffles simply take a plate, maybe add a few fresh strawberries and then comes the really important part…

Pour over some pure maple syrup

and enjoy…..

every last bite 🙂

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Printable Version –

Pumpkin and Ginger Waffles
This recipe has been Adapted from Always with Butter
(Makes approx 10 waffles)

Ingredients –

1 1/4 cups plain flour (wholewheat pastry flour should work too)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt flakes
2 tsp groung ginger
1 tsp groung cinnamon
1 egg
2 egg whites
3/4 cup buttermilk/sour milk*
1/2 cup pumpkin puree
1/2 cup sugar
1 tsp vanilla

Method –

In a medium bowl place egg whites and whisk until soft peaks form then set aside.

In a medium jug/bowl pour your buttermilk/sour milk.

Add the egg yolk and vanilla then whisk just to combine. Set aside.

Sift flour, baking powder, baking soda, sugar, spices and salt into a large bowl.

Pour over buttermilk/sour milk mix and whisk to just combine.

Add pumpkin puree, gentle fold into the batter.

Lastly add your whisked egg whites and carefully fold into the batter. This is what makes the waffles so amazingly light and fluffy. Its a big job for one tiny little step so make sure you don’t over stir your batter ok….no pressure…..

Pour your batter into the preheated waffle iron and cook according to the manufacturers instructions….I know my waffles are cooked to perfection when there is no longer steam coming out the sides…..just a little FYI….possible over share?? Sorry about that.

Once your waffles are cooked, place them on a wire rack to cool if not being enjoyed immediately. They can stored in the freezer and simply re-heated in the toaster in case of emergency. LOVE IT!!!

Pour over some pure maple syrup and enjoy…..

Nutritional Info (approx per cookie) obtained using fatsecret.com –

Cal – 118
Fat – 0.7
Carbs – 23g
Protein – 3.72g