Chocolate Chip Pumpkin Waffles

These Chocolate Chip Pumpkin Waffles are a yummy fall breakfast treat, but they are tasty enough to make year-round. With canned pumpkin, you can have this reminder of fall anytime you are in the mood for waffles.

This is a sponsored post.

I love breakfast foods, especially sweet breakfast foods. And one of my favorite breakfast treats is homemade waffles. We have one of those really cool flip waffle makers, which makes making waffles even more fun. Normally we make plain waffles (and douse them in syrup or whip cream), but this weekend we decided to spice things up.

Instead of oil, salt and sugar, I substituted pumpkin for the sweetest, fluffiest waffles we’ve ever made. I know what you are thinking, “Pumpkin, in spring?!” Yes, pumpkin! And if you think pumpkin flavors are just for the fall, you are missing out.

We didn’t even miss the sugar because the pumpkin is naturally sweet. (Of course, I did add chocolate chips…) Plus pumpkin is rich in vitamin A, antioxidant beta carotene and is a great source of fiber.

And here is another bonus, not one member of the family requested syrup, extra butter or whip cream. They were so tasty everyone ate them plain!

Chocolate Chip Pumpkin Waffles

Ingredients:

• 1 cup all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1 Libby’s Pumpkin Can (15oz)
• 1 cup buttermilk
• 1/4 cup brown sugar
• 2 eggs
• 3 tablespoons melted butter
• 3/4 cup mini chocolate chips (optional)

Makes five large, fluffy waffles.

Combine the first five dry ingredients in a bowl and mix thoroughly.

In a separate bowl, combine the next 5 ingredients (pumpkin, buttermilk, brown sugar, eggs, melted butter) and mix well.

Combine dry ingredients and wet ingredients and mix well.

Spray waffle iron with non-stick spray. Pour just enough batter to cover the bottom, close the waffle iron and cook.

I have this flip waffle iron. My kids love to watch me flip the waffles!

Note – use a very hot waffle iron. The pumpkin needs more heat to cook. We had to bump up the heat from what we normally use.

Oh and one more thing, these waffles freeze great. Since we had extra, I froze them and popped them in the toaster for breakfast the next morning. Yum-yum!

Now that I used pumpkin as a substitute in an everyday dish for my family, I keep thinking about what I can use it for next. You can find tons of great recipe ideas using pumpkin including mac and cheese, smoothies, and more from Libby’s Pumpkin.