cornmeal pumpkin waffles

Saturday breakfast is for real. Waffles make it happen.

Making all these pumpkin treats means I have a lot of half empty cans of pumpkin chillin’ in the fridge. When it get a little too out of control then it is waffle time.

I halved the original recipe because no one needs to eat 15 waffles on Saturday morning and it was just right for two people. I also swapped in a little cornmeal for some added crunch, but I’m sure they would be excellent with just flour too.

Cornmeal Pumpkin Waffles
Makes 4-6 waffles

Adapted from Epicurious

3/4 cup flour
1/2 cup cornmeal
3 tablespoons brown sugar
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 eggs
1/2 cup milk
1/2 cup buttermilk
1/2 cup pumpkin
1/2 teaspoon vanilla
3 tablespoons butter, melted
zest of half an orange

Preheat your waffle iron. In a medium bowl whisk together the dry ingredients. In a separate bowl whisk together the eggs, then add the milk, buttermilk, pumpkin vanilla, butter and zest. Fold in the dry ingredients until combined.

Brush the iron with melted butter. Pour about 3/4 cup of batter and cook for about 5 minutes, or the waffle is just browned.

Waffles can be kept in a 200 degree oven until you’ve used all the batter. Serve with sour cream and syrup.