Brunch -- that magical meal that combines breakfast and lunch -- is one of the best excuses to sit around and lazily enjoy a weekend morning. This week, we'll share new recipes for your next brunch gathering. This one comes from the new "Bubby's Brunch Cookbook," which includes recipes from the famous New York comfort food restaurant.


2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground nutmeg

Pinch of ground cloves

4 extra-large eggs

2 cups buttermilk

1 cup canned pumpkin puree

1/2 cup packed dark brown sugar

4 tablespoons (1/2) stick unsalted butter, melted and cooled, plus more for the waffle iron

1 teaspoon pure vanilla extract


Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg and cloves in a large mixing bowl. Set aside.

Using a whisk or mixer set on medium speed, beat the eggs in a large bowl for 1 minute or until frothy. Add the buttermilk, pumpkin puree, brown sugar, butter and vanilla and beat until smooth.

Gradually mix the flour mixture into the egg mixture. Beat until smooth.

Preheat a waffle iron to medium or 375 degrees. Lightly butter the waffle iron, unless your iron is well seasoned.

Pour about 3/4 cup batter, or enough to cover about two-thirds of the grid surface, onto the iron.

Close the lid of the waffle iron and allow the waffle to cook for 3 to 5 minutes. You'll know the waffle is ready when steam stops coming out of the sides of the waffle iron and when the top of the waffle iron is easy to lift. If the top seems to stick a little, give the waffle another minute and try again. Gently dislodge the waffle from the waffle iron with the tines of a fork. The waffle should be golden brown.

Be sure to let the iron heat up again, then repeat with the remaining batter Serve warm. The waffles may be kept warm in a preheated 200 degree oven for up to 10 minutes. Makes 6 to 8 waffles.