When our friends Mary and Michael took us to Arthur & Pat's, their favorite beach-side breakfast place, a couple of weeks ago, my husband Ted ordered pumpkin banana pancakes that disappeared before I had a chance to taste them (how's that for a recommendation?). So, when he suggested waffles with the same flavors, we made a batter, and tasted, and added, and tasted, and added, until we got as close as we could to the pancakes Ted remembered.
Afterwards, though the waffles were so very good, I realized what was missing: the sea air. Everything tastes better when you're near the water, but I promise that, even inland, you'll fall hard for these waffles. Don't forget to freeze a few to pop in the toaster for afternoon snacks.
Pumpkin banana waffles
From the pantry, you'll need: all-purpose unbleached flour, white whole wheat flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, ground cloves, eggs, honey, brown sugar, pure vanilla extract, cooking spray.
Adapted from this recipe for wheat pumpkin banana pancakes on Apple Crumbles. Makes 10 large waffles (serves 5).
3/4 cup all-purpose unbleached flour
3/4 cup white whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tsp cinnamon
1/4 tsp ground nutmeg
Pinch of ground cloves
2 large eggs
1 small very ripe banana, mashed
1/2 cup canned pumpkin purée
1 Tbsp honey
1/4 cup brown sugar
1 tsp pure vanilla extract
1 cup milk (any type; I use skim milk)
Spray a waffle maker or panini press with cooking spray, and preheat to 400°F.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
In a large glass measuring cup or another mixing bowl, whisk together the eggs, banana, pumpkin, honey, sugar, vanilla and milk, until the mixture is fairly smooth and well combined. Pour into the flour mixture, and stir until all of the ingredients are incorporated.
When the waffle maker is hot, pour on as much of the batter as the manufaturer recommends (for my waffle maker, it's 1-1/4 cups, which makes 4 waffles). Close the lid, and cook for 3-5 minutes, depending on how crispy you like your waffles. (We cooked ours for 3-1/2 minutes.) Repeat with remaining batter.
Serve hot. Or, allow to cool completely, and freeze the waffles in zip-lock bags. Pop them in the toaster to reheat.
Gingerbread waffles, from The Perfect Pantry
Rosemary-parmesan sweet potato waffles, from The Perfect Pantry
Caramelized banana waffles, from Cooking On the Side
Honey cinnamon whole wheat waffles, from Andrea Meyers
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