Breakfast for 8

Pumpkin Waffles

Name: Pumpkin Waffles
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 2 tsp baking powder; 3/4 tsp baking soda; 3/4 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 4 large eggs; 1 pinch cream of tartar; 5 tbsp granulated sugar; 1 cup milk; 1 cup buttermilk; 1/4 cup vegetable oil; 1 cup canned pumpkin; 1 tsp vanilla extract; maple syrup (optional)

Pumpkin waffles combine buttermilk, warm spices, and whipped egg whites before cooking until crisp and tender.

$0.40per serving $

35 minstart to table

8servings

American Vegetarian Kid-friendly Budget Breakfasts Fall

Ingredients

2 1/4 cups all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 large eggs
1 pinch cream of tartar
5 tbsp granulated sugar
1 cup milk
1 cup buttermilk
1/4 cup vegetable oil
1 cup canned pumpkin
1 tsp vanilla extract
maple syrup (optional)

Steps

Preheat a waffle iron according to its instructions and lightly oil it.
Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
Whisk the egg yolks, sugar, milk, buttermilk, oil, pumpkin, and vanilla in another bowl.
Beat the egg whites with the cream of tartar until they form soft peaks.
Stir the wet mixture into the dry mixture, then fold in the beaten egg whites.
Cook batches of batter in the waffle iron for 4 to 5 minutes each, until browned and cooked through.

Main ingredient on sale this week? See what to make with eggs on sale.