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–+ servings
four pumpkin honey waffles stacked with whipped cream and honey

Pumpkin Waffles with Honey

Morgan Peaceman
Incredibly fluffy and healthy pumpkin and honey waffles are the perfect addition to any weekend breakfast menu.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 20 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 8 waffles

Equipment

  • 1 waffle iron
  • 1 large mixing bowl
  • 1 ladle
  • 1 whisk
  • measuring cups and spoons

Ingredients
  

  • 192 grams all purpose flour (or paleo baking flour blend) 1 ½ cups
  • 2 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 whole egg
  • ¾ cup milk or half and half
  • ¼ cup oil
  • 3 tablespoon Local Hive Honey Washington Raspberry honey

For the Compote

  • 1 cup raspberries
  • 2 tablespoon honey

Instructions
 

For the Raspberry Compote

  • Add the raspberries to a small bowl, then pour in the honey
  • Using a muddler or the back of a spoon, muddle the raspberries and honey together until it becomes a thicker liquid.

For the Waffles

  • In a large mixing bowl, combine the eggs, vanilla, honey, sugar, oil until just combined.
  • To the same bowl, pour in the flour, baking powder, and pumpkin pie spice. Whisk to incorporate.
  • Let the batter rest for 15-20 minutes on the counter while the waffle iron warms up.
  • Once the waffle iron is hot, ladle just enough batter into the center of iron, close, and cook until desired crispiness. Repeat until all the batter is used
  • Top with whipped cream and raspberry compote and serve.
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