Kitchen Daily Editors

What's This?
Serving size 3
Total Time


2 cup unbleached all-purpose flour1 Tbsp baking powder½ tsp fine kosher or sea salt½ cup packed brown sugar½ tsp ground cinnamon⅛ tsp ground ginger1 ¼ cup milk⅓ cup molasses⅓ can cooked or canned sweet potato or pumpkin puree1 large egg½ cup unsalted butter, softened1 tsp freshly grated orange zest1 Tbsp granulated sugar


In a medium bowl, combine the flour, baking powder, salt, brown sugar, cinnamon, and ginger. Add the milk, sorghum, pumpkin, and egg. Whisk until smooth.

Bake in a waffle iron according to the manufacturer’s directions. Baking time will vary with the consistency of the batter and your preference for browning.




For the butter, place the butter, orange zest, and sugar in the bowl of a stand mixer and whip until light and fluffy. Serve with the waffles. The butter will keep, covered, in the refrigerator for up to 1 week.


Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011.

More From Kitchen Daily:

Thai Chicken Pizza Thai Chicken Pizza
Thai Chicken Pizza
Oven Baked Ritz Cracker Onion Rings Oven Baked Ritz Cracker Onion Rings
Oven Baked Ritz Cracker Onion Rings
Muffuletta Calzone Muffuletta Calzone
Muffuletta Calzone

Tags: Brunch, American, Easy, Quick, Summer

Terms of Service | Privacy Policy Corporate Site | Advertise With Us