Pumpkin for Breakfast

After not using all of the large can of pumpkin I opened for our last Chopped Challenge, I decided some pumpkin waffles were in order!  As that still didn’t use all the pumpkin, I followed that with pumpkin pancakes.  All delicious.  Make them.  You won’t regret it.

(I cannot figure out why it flipped the picture, so you get it sideways)

Pumpkin Waffles

Ingredients

• 2 1/2 cups AP flour
• 4 teaspoons baking powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup brown sugar
• 1 cup pumpkin purée 
• 2 cups milk
• 4 eggs, separated
• 1/4 cup butter, melted

1. Preheat your waffle iron.  In a medium bowl, combine the flour, baking powder, spices, salt, and sugar, whisking until well combined.
2. In a large bowl, whisk together the pumpkin, milk, eggs yolks, and butter until well combined.  Stir in the flour mixture until just combined.
3. In a separate bowl, use an electric mixer to beat the egg whites into stiff peaks.  Carefully fold into the batter, being careful not to deflate the whites.
4. Cook in the waffle iron according to the manufacturer’s directions until golden and crisp.
5. Enjoy!

Pumpkin Pancakes

Ingredients

• 1 1/2 cup milk
• 1 cup pumpkin purée 
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• 2 cup AP flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt

1. In a large bowl, combine the wet ingredients and whisk until well blended.  In a medium bowl, combine the dry ingredients and whisk until well blended.
2. Stir the dry indredients into the wet, mixing until just combined.
3. Heat a griddle over medium heat and lightly oil.  Scoop the batter, 1/4 cup at a time, onto the hot griddle and allow to brown on both sides.  
4. Enjoy!