Light. Lovely. These pumpkin spice waffles take to butter and syrup perfectly. They smell so good that you’re going to be tempted to stuff one into a surgical mask and strap it to your face.
What you need to serve 4-5 people:
Dry Ingredients
3 oz. (3/4 cup) cake flour
3.5 oz. (3/4 cup) bread flour (see note)
3/4 oz. (2 Tbs) sugar
3/4 tsp kosher salt
1½ tsp baking powder
3/4 tsp baking soda
1½ tsp cinnamon
1 tsp ground ginger
1/8 tsp nutmeg
Wet Ingredients
2 eggs, separated (see note)
1.5 oz. (3 Tbs) butter, melted
5 oz. (3/4 cup) pumpkin purée
12 oz. (1½ cups) buttermilk
1 tsp vanilla extract
For serving
Softened butter
Maple syrup
How to do it:
- In a medium-sized mixing bowl, whisk the dry ingredients thoroughly.
- Set the egg whites aside. Whisk the remaining wet ingredients in a large mixing bowl until they’re thoroughly homogenized.
- Whisk the dry ingredients into the wet, mixing only as much as necessary to combine; do not overmix.
- Turn on the waffle maker and allow it time to pre-heat. Meanwhile, whip the whites to almost-stiff-but-still-soft peaks. Fold them into the batter.
- These directions will vary according to your waffle maker: pour 1/3-cup batter into each waffle compartment. Cook the first batch on setting 5 (of 7), and subsequent batches on setting 4. Move the waffles to a wire rack to cool.
- Once the waffles have cooled almost to room temperature , but not to the point of being stone-cold, place them back into the waffle maker for 10 to 15 seconds. Serve immediately with loads of butter and just enough syrup.
Notes:
Instead of cake and bread flour, substitute 1.5 cups all-purpose flour.
If your yolks weigh less than 1.5 oz., make up the weight with vegetable oil.
This recipe produces 1 lb. 13¾ oz. (~4 cups) batter. That’s enough to make 11 large, Belgian waffles (or at least what we in America call “Belgian waffles”).
This recipe comes from a New York Times pancake recipe. To make it waffle-friendly, I merely whipped the egg whites.
Reheat leftover waffles in a toaster. The scent wafting out of the toaster will intoxicate you! Be warned! There is a difference between leftover, toasted waffles and freshly made ones. Fresh is better, but the difference is like dusk and twilight: shades of goodness. However, the difference between whipping up a batch of waffles from scratch and retrieving a few from the fridge and popping them in the toaster is like night and day. You will be quite pleased with leftover pumpkin waffles!
Pumpkin Spice Waffles
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Hahahaha! I’m ready for pumpkin spice season. Bring it on! I used to make a lot of pumpkin everything when I was raising my girls, but only because it’s a squash, and I “hid” it in anything I could. But I also made pumpkin pancakes and spiced them up, similar to your batter. So good. I used to think it was so funny when people found out that pumpkin was/is a squash, and not a sweet food!!! Great post.
mimi rippee recently posted…Salmon with Apples, Cherries, & Hazelnuts
Actually, I read your pumpkin pancake recipe while prepping this post, and am looking forward to trying it!
How did you know that I’ve been craving waffles for a week!? 😉 Love this fall twist on them and they look so fluffy!
Marissa recently posted…Garlic Aioli
Oh, I’m sure you’ll love them!
You had me at “surgical mask.” Ha! No seriously, these waffles sound divine and I’m ready for fall and pumpkin. 🙂 ~Valentina
Seriously! My husband threw a few of the leftovers into the toaster the next morning, and the scent was like heaven!
I love pumpkin so much, I need to try this recipe! have a nice evening!
Thanks!
Tis the season. Well, not that season. I meant pumpkin season. GREG
sippitysup recently posted…Pick Your Parking: Pickled Shrimp Toasts
Exactly!
Where did all the time go and we reached in pumpkin season already! I haven’t started anything pumpkin yet but you gave an idea already. Our family love waffles over the weekend and this will happen soon in my kitchen 🙂
Kankana Saxena recently posted…Aloo Palak Paratha
Pumpkin season started in August this year! Talk about creep!
The crusty edges and tender crumb..these waffles look fantastic and I happen to LOVE all things pumpkin. This is a perfect Fall recipe for me, Jeff.
angiesrecipes recently posted…Rijstevlaai / Dutch Rice Pudding Pie
Hope you make them!
I have totally tried that pancake recipe before, so I know it’s a good one! But turning it into waffles? Yes, please. Also, I’ve never tried shoving one into a surgical mask strapped to my piehole. That’s going to have to happen soon. “DOCTOR! WE NEED MORE WAFFLES STAT!”
David @ Spiced recently posted…Ricotta Gnocchi with Veal Ragu
They do smell that good, I swear!
I’m all for renaming fall Pumpkin Spice Season! And I’m all for waffles, too. These look terrific — thanks.
John / Kitchen Riffs recently posted…Italian Braised Short Ribs
You’re welcome!
Believe it or not, I am not on the pumpkin bandwagon! But these look so good, I’d definitely give them a go. Even from the toaster!
Eva Taylor recently posted…Vietnamese Grilled Pork Patties
I wish I could make them for you!
Now I know fall is here. Pass the mask please!
Abbe@This is How I Cook recently posted…Cincinnati Chili is Chocolate Lover’s Chili
Agreed
Nice! Reminds me I need to break out the old waffle iron again. It’s been quite a while. We used to enjoy waffles for breakfast, especially on Sundays. Adding some pumpkin purée sounds like a tasty touch. I’m interested to know more about using half bread, half cake flour. Produces waffles with a slightly different texture, I guess?
Frank recently posted…Minestrone alla genovese
I bake a lot of bread, and lots of cakes, so I have both of those flours around. I mix them together to emulate all-purpose flour, instead of having to keep three kinds of flour handy. It works well and has the advantage of letting me vary the mix to get more tenderness or more chewiness.
Jeff, as I opened your Pumpkin Spice Waffles post I was enjoying my morning coffee with my tummy rumbling. That image of the butter melting on that syrupy waffle met my eyes and I was hooked. A quick check of the pantry revealed all ingredients available, except pumpkin puree. Not even a lonely can of Libby’s setting there. (FYI, a small can of pumpkin puree costs $5 bucks in Sweden) So, I’ll be using cooked and pureed Hubbard squash as we don’t see pie pumpkins around here.
I’ve slated this to be made for Thursday nite dinner. Yep, around these parts, Thursday dinner is traditionally yellow pea and ham soup with waffles, jam and whipped cream for dessert. Thanks for the great tips.
Ron recently posted…Oh, what a Summer!
Awesome! I hope you enjoy it!
A perfect fall breakfast, and sure looks so yummy, Jeff! Your pictures are so tempting!
Thank you!
Pumpkin spice all the things! Great recipe, can’t wait to try it.
Melissa recently posted…Finding the Best Waffle Maker with Removable Plates
Thank you!