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Pumpkin Waffles with Candied Bacon

Author Farmhouse 1820

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt2 plus 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup well-shaken buttermilk
  • 1 cup canned pumpkin
  • 6 Tablespoons unsalted butter melted
  • 1 pound bacon diced
  • 1 Tablespoon maple syrup

Instructions

  • For the waffles:
  • Preheat oven to 250 degrees and preheat waffle iron.
  • Sift together flour, brown sugar, baking powder and soda, salt, 2 Tablespoons of cinnamon, and ginger.
  • Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
  • Spray waffle iron with cooking spray and spoon 1/3 cup batter into waffle iron, spreading quickly. Cook according to manufacturer's instructions.
  • Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
  • For the candied bacon:
  • Add diced bacon to a fry pan, and cook on low until almost crisp, about an hour.
  • Drain the bacon and discard the grease and return bacon to pan. Add maple syrup and 1/4 teaspoon cinnamon and cook for another 5 minutes until crispy.