To save time in the morning, mix the dry ingredients the night before. Top the waffles with fresh fruits in season and whipped cream for added elegance.
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1-1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs, room temperature
- 2 Tablespoons light brown sugar
- 1 cup buttermilk, room temperature
- 4 Tablespoons butter, melted
- 1/2 cup canned pumpkin
- 1/4 cup finely chopped apple, peeled and cored
- 1/3 cup ground toasted walnuts
In a large bowl, sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a separate large bowl, beat together the eggs and brown sugar. Add the buttermilk, butter, and pumpkin; beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and nuts.
Ladle the batter into a hot, well-oiled waffle iron (or non-oiled no-stick waffle pan) and cook until done. Serve with butter and a choice of warmed syrups such as maple, blueberry, and raspberry.