Pretty good, but had to use buttermilk substitute and batter was a little too thick and dry. Also didn't think it was not sweet enough. Would try it again with some adjustments.
Photo: Jennifer Davick; Styling: Linda Hirst
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- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2/3 cup buttermilk
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1 large egg
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1/3 cup chopped semisweet chocolate
- Cooking spray
- Garnishes: maple syrup, sweetened whipped cream, chocolate shavings
- 1. Stir together first 6 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Stir buttermilk mixture into flour mixture. Stir in chocolate.
- 2. Preheat waffle iron, and coat with cooking spray. Ladle about 1/3 cup batter onto hot iron, spreading to edges. Cook 3 to 4 minutes or until waffle is golden brown and steaming stops. Repeat with remaining batter. Garnish, if desired.
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