You know how you get super good intentions? Like, say, using your waffle iron for actual breakfast instead of just brinner? But then your husband’s one of those who gets up ungodly early even on Saturdays and demands food as his eyes are opening? No? That’s just my house? Awesome.
Well the stars must have aligned because last Saturday, I pulled the waffle iron out in the morning. Which of course resulted in the husband sitting around for awhile Sunday morning in the hopes that said waffle iron would make a repeat appearance. (It didn’t.)
Nailed it. These were everything I hoped for and more. I actually spent a fair amount of time searching for a pumpkin waffle recipe, and this one met both my needs at the time – to use up both the pumpkin and Greek yogurt sitting in my fridge. If you’re into super sweet waffles, you’ll need to add sugar since these aren’t sweet at all. But when topped with maple syrup, they’re pretty much the best thing you’ll ever put in your mouth.
I used white whole wheat flour as my flour, 2 teaspoons of pumpkin pie spice rather than all the different ones, and plain Greek yogurt in place of the buttermilk. I also skipped the molasses because this is not the 1700s nor is it Little House on the Prairie and ended up slowly adding some milk to the batter to thin it out to waffle batter consistency (you may not have to do that if you use buttermilk instead of yogurt).
Original recipe from Frugal Granola.