With the kids back in school, mornings are always a rush, and I love having something quick and easy to make. This recipe that we found from "The Girl Who Ate Everything" is a great make-ahead meal that you can store in the refrigerator or freezer and simply pop into the toaster oven for a quick breakfast treat.
How we did it:
- flour (2 cups)
- baking powder (2 tablespoons)
- cinnamon (1 tablespoon)
- sugar (1 tablespoon)
- nutmeg (1/2 teaspoon)
- salt (1/4 teaspoon)
- eggs (4)
- milk (1/2 cup)
- canned pumpkin (1 cup)
- butter (3/4 cup - melted)
- vanilla (1 teaspoon)
In a large bowl, combine 2 cups of flour, 2 tablespoons baking powder, 1 tablespoon cinnamon, 1 tablespoon sugar, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt.
Mix the ingredients together then set this bowl aside.
As you can see in the photo, my daughter loves to discover with her senses in anything we do together. Rather than just add the ingredients into the bowl, she loves to feel and smell everything.
Next, take 4 eggs and separate the egg yolks from the egg whites. Both my kids are pretty good at cracking eggs open, but separating the yolk and white is still challenging. They both got a turn at trying but in the end I had to assist them. (Make sure the kids wash their hands with soap after handling the eggs.)
Open the can of pumpkin.
Then in another bowl, add 1 1/2 cups of milk, 4 egg yolks, 1 cup of canned pumpkin, 3/4 cup (12 tablespoons) of melted butter, and 1 tablespoon vanilla.
Then add the dry mixture slowly until incorporated.
Take the egg whites and beat them with a mixer until they form stiff peaks. Fold the egg whites gently into the pumpkin batter.
Spray your waffle iron with a cooking spray and pour your batter into the waffle iron. (This may need to a grownup step, depending on your kid.) Cook according to your waffle iron instructions.
Serve the pumpkin waffles with your favorite syrup.
Yum! My kids loved these pumpkin waffles. They were a huge hit, and we made (and froze) an extra batch for later this week.