Many people have a special meal that they prepare every year on Christmas Day. We’ve been together for six years, and until now we haven’t developed such a tradition for ourselves. Things are complicated, you see, since one of us is a vegetarian (Derek) and one is certainly not (Crystal).
We decided that this is the year we’re finally going to start a Christmas meal tradition of our own, and it turns out that breakfast food offers a lot of suitable options for compromise. We’ve created a recipe for pumpkin waffles that we’ll be making on Christmas morning this year and for many years hereafter.
In the spirit of giving, we wanted to share it with everyone. We’ve put together a little video recipe, and we’re including the text recipe below as well.
From our home to yours, Merry Christmas and Happy Holidays! Enjoy!
*Makes 6 waffles
1 ¾ cups all-purpose flour
1 Tbsp. baking powder
½ tsp. salt
3 Tbsp. raw sugar
2 tsp. cinnamon
½ tsp. nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
4 Tbsp. melted butter
1 cup almond milk
1 cup canned pumpkin
¾ tsp. vanilla extract
Whisk together all dry ingredients in a mixing bowl until evenly distributed.
In a separate bowl, mix together all wet ingredients until fully incorporated.
Add the wet ingredients to the dry and stir until just combined.
Prepare the waffles according to your waffle maker’s instructions.
Serve immediately or keep crisp in a 200° oven until the whole batch is finished. Serve with warm maple syrup for best results.
*Pro tip: While everyone has their favorite ingredient brands, and we’ve experimented with a few, we’ve had the most success sticking with the following: White Lily flour, Kerrygold Irish butter, and Libby’s canned pumpkin.