Love everything fall? I have a fantastic protein waffles recipe that is perfect for breakfast/brunch/treat and will satisfy your fall baking needs. It’s extremely rich and sweet, but so delicious!
Also gives you time to put away all the ingredients (like hiding the protein powder)
TIP: pre-measure the syrup so you know how much the kids are using!
Ginger Pumpkin Spice Waffles
This delicious protein waffles recipe is perfect for a fall brunch or an afternoon snack.
Equipment
- waffle maker
Ingredients
Dry
- 1 3/4 cups all purpose flour
- 2 scoops unflavored protein powder
- 2 tbsp sugar
- 2 tbsp light brown sugar
- 1 TSP baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet
- 4 LARGE eggs
- 1 1/4 cup whole milk *you can subsitute alternate milk for a different taste/texture
- 6 tbsp butter melted
- 1/2 cup sour cream
- 3 tbsp molasses
- 1/2 cup pumpkin puree
Instructions
- In large bowl, whisk together all the DRY ingredients until mixed. Put aside.
- In medium bowl, whisk together all WET ingredients until smooth.
- Add DRY mix to WET mix and whisk together until just combined (avoid over mixing)
- Cover and let sit for 15 mintues
- Using a waffle iron, butter the grates, and place 1/4 cup of mix (or more). Bake until desired doneness.
- Top with favorite toppings, such as maple butter, maple syrup, whipped cream, powdered sugar, caramel sauce
Notes
Please note that you may need 1-2 tbsp more of milk depending on the type of milk you are using.
