This recipe is not particularly unique. It’s not a fancy supercool new spin on an old classic, nor does it incorporate an unexpected yet brilliant ingredient combination nobody has ever thought of before.
I’m sharing these Chocolate Chip Pumpkin Waffles today because we’ve been making them a lot this fall and I thought, hey! I should blog these! Yep – how’s that for inspired?
Our notoriously … selective (trying not to use the word “picky”) … toddler usually has only about 10 foods she’s willing to eat. Luckily (and frustratingly) she rotates items in and out of that list. Right about the time she phased out a staple, bunny-shaped mac and cheese, she rotated in these pumpkin waffles. Every time we make these (she’s always right next to me, helping me measure and stir), she declares “I don’t like pumpkin!” And then she devours them. Every. Single. Time. Well, so far.
The adults kinda devour them, too. They’re the perfect texture for a waffle – soft and fluffy but crunchy around the edges. The pumpkin and spice flavors come through, but then you get a bit of chocolate here and there and it’s, like, ooh yeah. Luxurious fall breakfast, come to mama.
I like to add ground flaxseed to sneak a little goodness into our diets, but you can leave it out.
Chocolate Chip Pumpkin Waffles
- 4 tablespoons unsalted butter (melted and cooled slightly)
- 1 1/2 cups buttermilk*
- 2 eggs
- 1/4 cup pure maple syrup or packed brown sugar
- 1 cup pumpkin puree
- 1 1/2 cups white whole wheat flour (whole wheat pastry flour, or all-purpose flour)
- 1/4 cup ground flaxseed (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- Pure maple syrup (butter, and more chocolate chips for serving, if desired)
- Melt butter in a medium-sized, microwave-safe bowl. Add buttermilk, eggs, syrup or brown sugar, and pumpkin. Stir well with a whisk until combined.
- To a large bowl, add the flour, flaxseed if using, baking powder, baking soda, pumpkin pie spice, and salt. Stir to combine.
- Pour the wet ingredients over the dry ingredients and stir just until combined. I usually start stirring with a wooden spoon and then finish combining with a whisk. Stir in the chocolate chips and stir just until distributed.
- Cook in your waffle maker according to manufacturer instructions. Mine takes just about 2/3 cup of batter and about 3 minutes per waffle.
- Serve with butter, additional chocolate chips, and syrup, if desired.
It’s the start of a boiling summer over here, but I am willing to crank up the A/C and pretend that the leaves are falling outside because this looks like the perfect post-run breakfast to me 🙂
These look so delicious. I’m wondering if you could use the batter to make pancakes, too. Or maybe sub in toffee bits instead of the chocolate chips for a change up….
Pumpkin waffles are totally unique and delicious in my book! I’ve never made them at home, so you’re inspiring me to do so! Hunks of chocolate in my waffle? Don’t mind if I do!