However if you only eat waffles occasionally and don't mind compromising on the finished product, you can also make them in a griddle pan. When the squash is cool enough to handle, remove the skin, place the flesh in a food processor and pulse until smooth. Tip into a large bowl and beat in the eggs and soured milk until completely combined. Fold in the flour and baking powder. Pumpkin puree. Use100% pure canned pumpkin for this waffle recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar. We love to enhance the Fall spices in this recipe with a little sweetness. Our favorite way to top these waffles is with:

Chopped pecans or walnuts: These nuts both go well with pumpkin! Make toasted pecans or toasted walnuts to bring out their flavor even more.Lightly oil a griddle pan, making sure to grease all the grooves, and place over a high heat. When hot, add 1–2 ladles of the mixture into the pan and immediately turn the heat to low. Push the mixture to the edges using a spatula. Cook for 3–4 minutes, or until the top has started to set, then flip the waffle over using a spatula on each side and cook for a further 3–4 minutes. Slide onto a plate and keep warm while you make more waffles to finish the mixture. The mixture should make 2–3 more, depending on the size of your griddle pan. Waffles that were evenly browned and had a crisp outside and a fluffy inside scored highly, and undercooked or uneven waffles were given lower scores. Substitute these spices:For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, ½ teaspoonground ginger, and ¼ teaspoon eachcloves and nutmeg. Using Jamie Oliver's waffle batter recipe , we made waffles with every waffle maker we tested using the same ingredients, and took as much care as possible not to overfill or underfill the cooking plates.

Sugar. A very small amount of sugar in waffles will give them the best texture. These are not overly sweet waffles, but add a little maple syrup and they’re perfect! The ingredients for this fall waffle recipe are all super simple and probably items you already have on hand. Flour. For these waffles, you need regular all purpose flour. I have not experimented with using different flour varieties for this recipe. Mix dry ingredients– In a separate large bowl, whisk together flour, baking powder, pumpkin spice, cinnamon, and salt. Whisk dry ingredients into wet ingredients, mixing just until moistened. Add in melted butter, whisking just until incorporated. The batter will be lumpy (be sure not to over-mix).Eggs. Eggs not only add fluffiness to this pumpkin waffle recipe, but protein and healthy fats too! If you’re looking for a vegan option, you can try using 2 flax eggs instead. Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each ground ginger, ground allspice, ground nutmeg, and ground cloves. This is in addition to the 2 teaspoons of ground cinnamon and 1/4 teaspoon ground ginger also called for in this recipe. As a rule, a waffle maker that flips will produce a more perfectly cooked waffle because it spreads out the batter and cooks it evenly on both sides. These designs can take up more room, however, due to the large handle and drip-catcher tray. What else should I look out for in a waffle maker?