Note: Be sure to use canned unsweetened pumpkin puree here, not pumpkin pie filling.
What Kids Can Do
Little chefs can whisk together the Maple Yogurt. Older kids can toast their own frozen waffles.
Make Ahead
To prep the batter the night before, mix together the dry ingredients in a large bowl and the wet ingredients (except for the melted butter) in another bowl, then cover with plastic wrap and refrigerate the wet mixture. Keep the wet ingredients separated from the dry ingredients so that the baking powder stays active; otherwise you’ll have flat, dense waffles. In the morning, combine the two and add the melted butter.
To make frozen waffles, cook the waffles in your waffle maker until they are lightly golden brown on the outside but still soft in the middle, 3 to 4 minutes for a large waffle or roughly three-fourths of the total cooking time on your machine. Set them on a wire rack to cool completely. The waffles will keep, tightly wrapped in plastic wrap, in the freezer for up to a month. To reheat, unwrap the waffles, let them thaw, then place them on a baking sheet and bake in a 375°F oven until they are warmed through and golden brown, about 10 minutes. Or you can pop the thawed waffles into
the toaster.
The yogurt will keep in an airtight container in the refrigerator for up to 1 week.
Excerpted from Half the Sugar, All the Love by Jennifer Tyler Lee and Anisha Patel, MD, MSPH. Photographs by Erin Scott. Workman Publishing ©2019.