Gingerbread Waffles

My husband has been taking care of pancakes here for a couple weeks now. Ever since his star oatmeal pancakes graced our table. But this past Sunday, I felt a change was in order. With a little pumpkin puree left over in the fridge I thought it might be good to try out this recipe. While I am not a big fan of RR, I do find a recipe here and there that is just irresistable. This is one. However, next time I might beat the egg whites seperately to give them an extra little lift.

Gingerbread Waffles
adapted from Rachel Ray's recipe here.

3 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
2/3 cup packed dark brown sugar
1 cup canned pumpkin puree
1 1/4 cups buttermilk
1/2 cup molasses
1/2 cup (1 stick) melted butter, plus some to butter the iron

Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook waffles. Serve with toppings of choice.

*I drizzled mine with a sugar glaze. I just mixed a little confectioners sugar with milk.

Update: You know, I have to tell you because I believe in truth in advertising, these babies are jammed with calories. I made 14 pancakes and they roughly work out to 250 calories per waffle. Yikes! So one is okay-two might be okay if you are a man. But, oh my gosh, by golly (can you hear the jingle?) don't go eating more than that unless you want to consume your caloric intake in one meal.