Description
These waffles are filled with pumpkin, ginger, cinnamon and cloves and topped off with a gloriously indulgent bacon maple butter!
Ingredients
- FOR THE BACON MAPLE BUTTER:
- 2 sticks Unsalted Butter, At Room Temperature
- 8 slices Well Done Bacon, Chopped Finely
- 3 Tablespoons Maple Syrup
- FOR THE PUMPKIN WAFFLES:
- 2-½ cups All-purpose Flour
- ⅓ cups Light Brown Sugar
- 2-¼ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cloves
- 4 Eggs
- 1 cup Whole Milk
- 1 cup Buttermilk
- 1 cup Canned Pumpkin
- 6 Tablespoons Melted Butter
Preparation
For The Bacon Maple Butter:
In a stand up mixer, beat the butter and chopped bacon until combined. Add the syrup and mix well. Transfer to a small dish and keep in the fridge until ready to use.
For The Pumpkin Waffles:
Preheat the waffle iron according to manufacturer’s instructions.
In a medium-sized bowl sift together the flour, sugar, baking powder, baking soda and spices.
Whisk the eggs in a large bowl. Add the milk, buttermilk, pumpkin and butter. Whisk until smooth and well blended. Whisk in the dry ingredients until just smooth. Make sure that you don’t over-work it.
Brush the waffle iron with canola oil or non-stick spray. Pour enough batter onto the waffle plate and spread to fill the space. Close the waffle maker and bake until golden and firm.
It’s a good idea to keep a tray in a warm (250 F) oven and transfer the cooked waffles to it while you repeat with the remaining batter.
Serve waffles warm with a scoop of bacon butter on top and drizzled with extra maple syrup.
Recipe for Pumpkin Waffles with Bacon Maple Butter adapted from Epicurious.
