Pumpkin Buttermilk Waffles

These waffles are great for fall! I love using buttermilk in pancakes/waffles; they turn out so light and fluffy. These call for just one cup of pumpkin puree; I gave the rest of the can to my dog over a couple days- he loves it and pumpkin is good for dogs. :) 

Pumpkin Buttermilk Waffles 

adapted from Mel's Kitchen Cafe

1 ¼ cups (303 g) buttermilk (see note)
1 cup (245 g) canned pumpkin puree
4 large (200 g) eggs
6 tablespoons (86 g) butter, melted
2 teaspoons vanilla extract
2 cups (284 g) all-purpose flour
2 tablespoons (27 g) granulated sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground allspice

1. In a large bowl, whisk together the buttermilk, pumpkin, eggs, butter and vanilla until very well-combined. In a separate medium bowl, whisk together the flour, sugar, baking powder, cinnamon baking soda, nutmeg, salt, ginger and allspice. Add the dry ingredients to the wet ingredients and mix until just combined and no dry streaks remain. Don't over mix or the waffles may cook up tough instead of soft and fluffy.

2. Heat a waffle maker to medium. Scoop batter into hot waffle maker and cook until golden. Serve with butter, maple syrup, or whatever you want. 

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