Awesome winter breakfast! Pumpkin Waffles! Plus, the RSVP link to Zachary’s dinner on the 13th…

Here’s a great winter breakfast recipe for everyone!

First off, for those who are GF, here’s the mix you’ll need for the flour:

1 cup of oat flour

1/2 cup of coconut flour

1/4 cup of quinoa flour

1 Tbsp of potato starch

So, for this recipe, you’ll want to roast your pumpkin the night before so that you have the cooked pumpkin ready to go in the morning when you make the batter.

I used an heirloom pumpkin I got at the St. Paul Farmers Market.

For the waffles you’ll need 2 cups of roasted and mashed pumpkin.

I set my waffle maker at about 75% full power. I like a crispy waffle. Also, the higher temp decreases the need to oil the waffle iron.


1.5 cups milk

2 Tbsp of Apple Cider Vinegar

1/2 cup of olive or canola or safflower oil

1 tsp vanilla extract

3 Tbsp of molasses

2 cups of pumpkin purée

Dry ingredients

1.5 cups of flour

1/4 cup of wheat germ

(Use the GF mix above to sub for these two ingredients if keeping GF.)

1/2 cup of ground flax seed

1.5 Tbsp of baking powder

1 tsp of salt

1.5 Tbsp of cinnamon

1.5 Tbsp of ground ginger

1 tsp of cloves

1 tsp of cardamon


Mix the milk, vinegar, oil, vanilla, and molasses until evenly combined.

Add the pumpkin purée and mix again. Set aside.

Mix all the dry ingredients.

Add wet ingredients to dry ingredients and thoroughly mix. I like starting with a spoon or spatula, and then moving to a whisk. I really whisk it well to add a little volume to the batter.

Let your batter sit for at least 5 minutes before cooking.

Spoon 2/3rds of a cup of batter into the center of the waffle iron and cook as directed.

I made an apple, sage, pumpkin, and sausage compote to top these waffles.

Dice up a half pound of your favorite sausage (I used the Superior Small Batch from Duluth), and 2 cups of apples.

Oil a cast iron skillet, and fry the sausage for about 4 minutes. Then add the diced apples. Sauté until the apples are very soft, and beginning to brown. Toss in 2 Tbsp of lemon juice, 2 Tbsp of brown sugar, and 1/4 cup of maple syrup.

Stir around to coat and let the brown sugar and maple syrup glaze the sausage and apples.

Then, add another 1/2 cup to a cup of your pumpkin purée. Let the pumpkin heat through, and begin to get a little crispy.

Keep an oven heated to 200º to keep the waffles warm as you make them. You can put the compote pan right into the oven to keep it warm while you finish making all the waffles.

There you go! A perfect, filling, nourishing breakfast for these winter mornings!


Also, here’s the RSVP link to Zachary’s Dinner on the 13th:


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