# What You'll Need:
→ Waffles
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons brown sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1 cup whole milk
11 - 1 cup pumpkin puree
12 - 2 large eggs
13 - 1/3 cup melted unsalted butter
14 - 1 teaspoon vanilla extract
→ Ricotta Layer
15 - 1 cup ricotta cheese
16 - 2 tablespoons honey or maple syrup
17 - 1/2 teaspoon vanilla extract
18 - Zest of 1 orange (optional)
→ To Serve
19 - Maple syrup, for drizzling
20 - Toasted pecans or walnuts, chopped (optional)
21 - Powdered sugar, for dusting (optional)
# How to make it:
01 - Set the waffle iron to preheat according to the manufacturer’s guidance.
02 - In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly blended.
03 - In a separate bowl, whisk whole milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and fully integrated.
04 - Pour wet ingredients into the bowl with dry ingredients; gently stir using a rubber spatula until just combined, avoiding overmixing for optimal waffle texture.
05 - Lightly grease the heated waffle iron. Add sufficient batter to cover the grid and close. Cook until waffles turn golden brown and crisp. Repeat until all batter is used.
06 - In a small bowl, combine ricotta cheese, honey or maple syrup, vanilla extract, and orange zest (if desired). Stir until creamy and smooth.
07 - Stack waffles on serving plates, spreading a generous spoonful of ricotta mixture between each waffle layer. Finish with extra ricotta, a drizzle of maple syrup, and sprinkle with toasted nuts or powdered sugar as preferred.
