Pumpkin Spice Waffles

"Pumpkin Spice Waffles," from Make It Like a Man!

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

"Pumpkin Spice Waffles," from Make It Like a Man!

How to do it:

  1. In a medium-sized mixing bowl, whisk the dry ingredients thoroughly.
  2. Set the egg whites aside. Whisk the remaining wet ingredients in a large mixing bowl until they’re thoroughly homogenized.
  3. Whisk the dry ingredients into the wet, mixing only as much as necessary to combine; do not overmix.
  4. 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.
  5. 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.
  6. 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," from Make It Like a Man!
Pumpkin Spice Waffles

Credit for images on this page: Make It Like a Man!  Thank you, Kesor. Keep up with us on Bloglovin’

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30 thoughts on “Pumpkin Spice Waffles

  1. 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!

  2. 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!

  3. 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

  4. 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

  5. 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.

  6. 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!

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