March 23, 2018
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Pumpkin waffles a nice holiday breakfast treat

By Sandy Oliver Special to the News, Special to the BDN

These waffles are a little more trouble to make than your standard ones but it is a holiday week, and kids are home from school so why not have a special breakfast? This is another good thing to do with some of that pumpkin you grew or acquired in the fall, though certainly the canned sort works just fine, too.

Sometimes if I suspect a stored pumpkin is tending toward spoiling, I cook it up and freeze it in 1-cup batches for pumpkin bread or recipes such as this one. I put the pumpkin into freezer bags and flatten them so they stack neatly on the freezer shelf. I need only remove the specified number of cups for a recipe.

Lest you find the ingredient list too long, remember four of the dry ingredients are spices. Separating eggs also may seem like one too many thing to do, but it really makes for a nice waffle. Lots of times when we make waffles here, one batch of batter makes more than we want to eat in one sitting, so we bake the rest and turn them into toaster waffles on another day.

Pumpkin Waffles

Yields four to six servings.

2½ cup flour

2 tablespoons sugar

4 teaspoons baking powder

½ teaspoon salt

½ teaspoon ginger

¼ teaspoon nutmeg

1/8 teaspoon cloves

½ cups milk

1/3 cup vegetable oil

1 cup pumpkin

3 eggs, separated

Cream of tartar

Preheat waffle iron. Sift dry ingredients together. Beat egg yolks into the milk, add oil and pumpkin and beat wet ingredients until smooth, then stir them into dry ingredients. Beat egg whites with a pinch of cream of tartar and fold them into waffle batter. Bake the waffles according to the directions for your iron.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

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