Pumpkin waffles from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 27, 2018

    I made the recipe on epicurious, which uses 1 cup buttermilk, 1 cup milk, and doesn't separate the eggs. That one was delicious, so I know this one would be too (probably better). White whole wheat flour worked fine for a heartier texture. Update: made them again, this time separating the eggs, but still used white whole wheat flour. Also had to use half buttermilk, half yogurt-milk mixture. They were tasty, but definitely hearty and somewhat chewy, not fluffy and light. I'm sure that's down to the whole wheat flour, but also probably the pumpkin.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.