Pumpkin Waffles Made With Fresh Milled Flour
These pumpkin waffles made with fresh milled flour were such a hit, I had to share them. The perfect balance of pumpkin spice and slight crisp edges with the soft fluffy inside. I love these FMF waffles all year long, however there is something about that perfect fall morning that these fit so perfectly.
Equipment
- 1 waffle maker See my blog post about which one I have been using.
Ingredients
- 3 cups Fresh Milled Flour 360g I love to use spelt, but soft wheat and einkorn also work nicely. but you can play around with the wheat variety your family loves! If using other types of wheat, you may need less flour.
- 2 TBSP brown sugar 24g
- 1/2 tsp salt
- 1&3/4 cups buttermilk 440g You can sub whole milk with lemon juice or vinegar added to it here. (May need slightly more or less.)
- 4 tsp baking powder
- 2 eggs
- 1/4 cup unsalted melted butter or oil 52g
- 1/2 cup pumpkin puree 120g
- 1 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- *optional- pecans, chocolate chips, or any mix-in your prefer
Instructions
- Firstly, mill the flour. I like to use spelt, but soft wheat and einkorn are also great options.
- Add freshly milled flour, brown sugar, salt, baking powder, pumpkin spice blend, and cinnamon into a mixing bowl. Stir to combine the dry ingredients.
- Then, in a separate mixing bowl, add eggs, buttermilk, melted butter, pumpkin puree, and vanilla extract. Whisk to combine wet ingredients.
- Add the wet ingredients to the dry ingredients and mix just until incorporated.
- Preheat Waffle Maker according to your waffles maker instructions.
- While your waffle maker is preheating allow the waffle batter to sit so that the freshly milled flour has time to absorb the liquid and the bran to soften. I like to let the batter sit for 10-15 minutes or so.
- Next, spray waffle maker with oil or brush with melted butter, and pour about 3/4 cup of batter into the waffle maker. (You may need to adjust this amount for your waffle maker, see the post above to see which waffle maker I am using.)
- Close the lid, and cook for about 5-7 minutes (Or according to your waffles maker,) They should look golden brown once cooked. (cook times may also vary with different waffle makers- refer to your waffle maker instructions.)
- Remove, and repeat process until batter is gone.
- For more waffles, double this recipe. And, if you have extras, they freeze really well too!
Notes
To store fresh milled flour pumpkin waffles, I like to make extra, and let them cool completely, then freeze! They can be kept in the freezer for up to 4 months! Super easy breakfast, just toss them in the toaster!