By Brett McGregor


  • 2 ½ cups all-purpose flour
  • ⅓ cup packed brown sugar
  • 2 ¼ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • pinch ground cloves
  • 4 large eggs
  • 1 cup milk
  • 1 cup buttermilk
  • 1 cup kumara, boiled and mashed
  • 6 tbsp unsalted butter, melted


To garnish

  • ½ cup chopped pecans, for serving
  • 3 tbsp maple syrup
  • 1 cup sour cream
  • 2 pears, sliced


In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.

In a separate large bowl, whisk together the eggs, milk, buttermilk, pumpkin and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. The mix will be slightly lumpy.

Combine the maple with the sour cream and set aside.

Preheat the waffle baker and lightly grease it with butter. Add a portion of the mixture to the waffle maker, close the lid and cook until golden. Remove the waffle then repeat with the remaining waffle mix.

Top the waffles with sliced pear, chopped pecans, maple and sour cream. Serve immediately with an extra drizzle of maple if needed.