Categories: Breakfast, Fall, October2010, pumpkins, waffles

Ingredients

• 1 1/4 cup(s) all-purpose flour
• 1 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 2 teaspoon(s) ground ginger
• 1/2 teaspoon(s) cinnamon
• 1/4 cup(s) finely chopped crystallized ginger
• 2 large eggs
• 3/4 cup(s) buttermilk
• 1/2 cup(s) canned pumpkin puree
• 1/2 cup(s) sugar
• 3/4 teaspoon(s) vanilla extract
• 3 tablespoon(s) unsalted butter, melted and slightly cooled

Directions

1. Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.

2. Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.

3. Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.

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