Best Pumpkin Waffles Ever

These waffles freeze great and they are modified from a bulk recipe so if you make the full size recipe, you will have enough to freeze for quite some time, depending on the size of your family. I usually make the large recipe on a Saturday and feed the family as I'm making them and still have enough to freeze about 50-60 waffles. Around here that will last 2-3 weeks depending on if the hungry monkey boys eat them every morning for breakfast or not.

****I usually freeze mine in the Hefty slide-lock gallon size bags, they seem to be a little more forgiving than regular ziploc bags. I use a waffle iron that is a grid with 4 waffles, and I can fit about 16-20 per bag. I have marked the bags for waffles and with the instruction to NOT throw out the bag, but to fold it up and return it to the freezer. This way I can just refill them and we don't waste so many zipper bags(huge pet peeve of mine)****

Another option, is to make the big batch and make as many waffles as you have time for. If you have waffle batter left over, you can store it in an airtight container in the fridge for another week before finishing your waffle baking.

This recipe will yield approximately 40 (4"x4") waffles.
I usually double this recipe (but you have to have a really huge bowl to mix it, 10-12qts).

Dry Ingredients:
6 cups all-purpose flour
3 T & 1tsp baking powder
2tsp salt
2 T sugar
1 tsp cinnamon

Wet Ingredients:
8 large eggs
2 cups milk
2.5 cups plain Greek yogurt
1 cup pumpkin puree (if you make your own, strain it to get excess water out, so its not so soupy)
1T vanilla
1 1/3 cup melted butter (you can use oil here or combine oil and melted butter if you prefer, butter just lends a taste unmatched by oil)

Combine all dry ingredients in a large bowl. Whisk gently to incorporate all dry ingredients throughout mix.
****you could stop here if you would like to store the dry mix to have on hand to make fresh waffles anytime. I'll give ratios later on down the page****

In a separate bowl, combine all wet ingredients except for melted butter. Whisk with a purpose, and get those eggs all beaten and thoroughly combined into the other wet ingredients.

Pour wet mix into dry ingredients. Use a large mixing spoon to combine ingredients and incorporate wet and dry, then pour over the melted butter and continue mixing it in. I know its hard to do but don't over mix or your waffles will be tough. If you are hand mixing, about 4-5 minutes ought to do it. If you are using a hand-held beater, 3 minutes tops, never going over medium speed.

Heat your waffle iron and spray or brush waffle grid with oil. Pour recommended amount of batter onto your iron and gently spread before closing waffle iron. Cook according to your waffle iron instructions. If you want to freeze these and use as toaster waffles, then plan to under bake the waffles. That will prevent over cooking or burning, when they are re-heated in the toaster.

To store: I usually let mine cool completely in a single layer before I put them in zipper bags. I find that if I put them in the bags before I freeze them, they will fit better and I can fit more in the bags.

Reheating: My kids grab these in the morning and pop them in the toaster or in the microwave depending on their fancy. If you want to reheat enough at one time to feed the whole family, then place them on a sheet pan in the oven at 375 for about 10-15 minutes.

If you opted to store your dry mix to use later, make sure you are storing in an airtight container. When you are ready to make your waffles use the instructions below.

Yield approximately 16 waffles:
3.25 cups of dry mix

4 large eggs
1.25 cups Greek yogurt
1 cup milk
1.25 tsp vanilla
2/3 cup melted butter

Follow instructions in recipe above. Enjoy!