This time of year, when there’s a hint of fall in the air, the only thing better than pumpkin is pumpkin and chocolate!
Weekends are all about pancakes and waffles at our house. Recently I made some delicious pumpkin pancakes with bourbon maple syrup, so I thought it was time to make some waffles.
A waffle maker is such a wonderful kitchen appliance to have. Ours has been going strong for 10+ years. (Knocking on wood!) These waffles whip up in no time at all. The longest part is waiting for the waffle iron to heat up and cook each batch.
Pumpkin Chocolate Chunk Waffles are absolutely loaded with chunks of semisweet chocolate which makes them feel like a super indulgent treat. But chocolate aside, they are actually pretty healthy waffles. I mean, they have a cup of pumpkin which counts as a vegetable serving right? I’ve also added some whole wheat flour along with ground flaxseed.
Ground flaxseed is a great ingredient to have on hand. And if you buy it for one thing, you’ll be looking for more ways to use it. You’ll be adding a little flaxseed here, a little there. You can add it to smoothies, pancakes, muffins, breads, oatmeal. All kinds of things. You can even mix ground flaxseed with water to make an egg substitution when baking. Flaxseed is rich in soluble and insoluble fibers and is loaded with those fantastic omega-3 fatty acids that we all need more of.
Top these waffles of with a dollop of whipped cream and a drizzle of maple syrup and you’ll think you’ve died and gone to pumpkin heaven! It’s a wonderful breakfast treat full of fall flavor (and chocolate!). What’s not to love?
If you’re a big fan of pancakes try these amazing Pumpkin Pancakes.
Pumpkin Chocolate Chunk Waffles
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup ground flaxseed
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/3 cup buttermilk
- 1 cup canned pumpkin, not pumpkin pie filling
- 2 large eggs, lightly beaten
- 1 1/2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate, chopped
- maple syrup and whipped cream for serving
- In a large bowl, whisk together first 9 ingredients.
- In a medium bowl, whisk together buttermilk, pumpkin, eggs, canola oil, and vanilla.
- Add buttermilk mixture to flour mixture and stir just until flour is no longer visible. Stir in chocolate.
- Heat a waffle iron coated with cooking spray.
- Ladle batter onto waffle iron, spreading to edges. Cook until golden brown and steam stops. Repeat until all of batter is used. You should get 6-8 waffles depending on your waffle maker.