TL/DR – Pumpkin Carrot Waffles. A healthier version of waffles, perfect for fall with cinnamon, ginger, cardamom and nutmeg. Great for make-ahead-and-freeze. –
Breakfast can get boring. My picky eaters are, ahem, a little grumpy at breakfast time. It’s nice to be able to have options in order to avoid conflict. Break these Pumpkin Carrot Waffles into quarters and freeze them to add options to the daily breakfast grind.
Start with finely shredded carrot. The finer, the better. Whisk three eggs with brown sugar, melted butter, milk, vanilla, plain canned pumpkin and the finely shredded carrots.
Add cinnamon, ginger, cardamom, nutmeg and salt along with baking powder and baking soda. Whisk the mixture well, then stir in flour until just combined.
Work your magic with your waffle maker. Mine take about 3 min, 15 seconds per waffle to be golden brown and ready to eat. Yours might take longer.
Serve them with the usual butter and syrup or try almond butter with honey, cream cheese with jam or a delicious apple butter. They are delicious accompanied by an Orange Spice Fizz. For more healthy-ish homemade waffles, try Zucchini Waffles.
Pumpkin Carrot Waffles
Ingredients
- 3 eggs
- 1 c brown sugar
- 2 c milk
- 2 c plain canned pumpkin
- 10 T melted butter, divided
- 2 t vanilla extract
- 2 c finely grated carrot
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 1/2 t cinnamon
- 1/4 t nutmeg
- 1/2 t ginger
- 1/2 t cardamom
- 3 c all purpose flour
Directions
- Step 1 In a large bowl, beat the eggs briefly with a whisk.
- Step 2 Add the brown sugar, milk, pumpkin, 9T of the melted butter, vanilla and carrot and whisk until combined.
- Step 3 Sprinkle on the baking powder, baking soda, salt and spices and whisk into the mixture.
- Step 4 Add flour and stir with a spatula until combined.
- Step 5 Melt the remaining 1T butter in a small dish and using a silicone or other basting brush, carefully brush a small amount onto the hot waffle iron.
- Step 6 Add about 3/4 cup of waffle batter, depending on the size of your waffle maker, close and rotate.
- Step 7 Cook for about 3 minutes, depending on your waffle maker’s heat and settings.
- Step 8 Place the finished waffles on a cooling rack.
- Step 9 Repeat the process of brushing butter, adding batter and cooking until all batter is used up.
- Step 10 Once waffles have cooled completely, carefully cut them into quarters and place them in freezer bags between sheets of parchment paper and freeze.
- Step 11 To thaw, use the toaster, careful not to over-toast.
