(More) Pumpkin Waffles? Yes, please!

There is a difference between “pumpkin” and “pumpkin spice.” Compared to my most recent batch, these waffles are straight-up pumpkin flavored. The spice profile is subtler. It’s also more like the blend that I’d prefer in a pumpkin pie. Although these pumpkin waffles and the former pumpkin spice waffles are different, I like them both equally.

The aroma of this version is quite nice, but it’s not as profoundly phenomenal as the former batch. In terms of texture, though, these waffles are more sophisticated. They have a thin, lightly crispy veneer; a pleasant, subtle chewiness; and a custardy interior that I find very attractive.

What you need to serve 4:

Dry Ingredients

3.25 oz. (a scant 3/4 cup) bread flour
1.75 oz. (a generous 1/2 cup) cake flour (see note)
0.75 oz. (2 Tbs) sugar
1/2 tsp kosher salt
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
Pinch of ground clove

Wet Ingredients

1 large egg, separated (see note)
1 oz. (2 Tbs) butter, melted
4 oz. (6 Tbs) pumpkin purée
8.5 oz. (1 cup) buttermilk
2.75 oz. (1/4 cup) milk

Ingredients for serving

Softened butter
Caramel sauce
Whipped cream

How to do it:

  1. In a medium mixing bowl, whisk the dry ingredients thoroughly.
  2. Set the egg white aside. In a large mixing bowl, whisk remaining wet ingredients until fully blended. Set aside.
  3. Whip the white to full, soft, almost-stiff peaks. Set aside.
  4. Turn on the waffle maker and to allow it to preheat on setting 5 (of 7). Meanwhile, using the whisk, mix the dry ingredients into the wet, stirring to blend. Do not attempt to eliminate all the lumps or make the batter perfectly smooth.
  5. Fold the whites into the batter, once again using the whisk – but with traditional folding motions.
  6. Pour a full 1/3-cup of batter into each waffle compartment, and cook until the waffle maker signals that it’s finished. Move the waffles to a cooking rack.
  7. Cook the rest of the batter in a similar fashion.
  8. Just before serving, return the waffles to the waffle maker for 15 seconds. Serve with butter, caramel sauce, and whipped cream.

Notes:

Substitute 1¼ cups AP flour for the bread and cake flours. The particular mix of cake and bread flour I used imparts a subtle-but-pleasant chewiness.

Wanna play with the big boys? OK, then: if your yolk weighs less than 0.75 oz., make up the difference with vegetable oil. It’s less necessary to weigh the white. Do these kinds of things really matter? If you really want to dominate your waffle-making skills – and moreover, if you want the recipe to produce precisely the same results every time – then these tiny details do matter.

The amount of batter per waffle compartment, as well as cooking settings, will vary from one waffle maker to another.

This recipe produces 1 lb. 7.5 oz. (about 2⅔ cups) of batter. I was able to produce eight large, American-style Belgian waffles from it with the particular maker that I use.

The caramel and cream might seem a bit much, bit is it really? Compared to maple syrup and butter? I don’t know. What I can tell you, though, is that this combination is seriously delicious. The caramel brings out the pumpkin. And the cream, well … what’s not better with cream? It complements the taste and texture and makes the waffles seem luscious.

Pumpkin Waffles

Credit for images on this page: Make It Like a Man! Thank you, Kesor. This recipe was inspired by Martha Stewart. Keep up with us on Bloglovin’

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24 thoughts on “(More) Pumpkin Waffles? Yes, please!

    • It’s one of those things that you think you’ll use a few times and never again. I get that. But, man, I’ve been using mine!

  1. Yes! I totally hear ya on the pumpkin vs. pumpkin spice thing. (In other news, some things – like salmon – don’t benefit from pumpkin spice…contrary to popular opinion about pumpkin spice.) I love the sound of these waffles, though! Also, I laughed outloud at the thought of “American-style Belgian waffles.” 🙂
    David @ Spiced recently posted…Carbonade Flamande

  2. I am planning on making your Pumpkin waffles, Jeff! I have fresh pumpkin puree that I made from scratch! I can almost imagine how tasty this should be with caramel and whipped cream!

    • Nice! I hope they turn out well. I haven’t made my own pumpkin puree in many years!

  3. I think you are the King of Waffles! Seriously I’ve seen so many excellent waffle recipes here. Love the pure pumpkin flavor in these. Perfect for breakfast or dessert! 🙂 ~Valentina

    • You know, I thought that same exact thing to myself several times, just before having these for breakfast!

  4. I like seeing waffles with something other than maple syrup (although don’t get me wrong, I really like the stuff but it’s nice to mix things up once in a while. Caramel and whipped cream? Count me in.

  5. It is, after all, pumpkin season and these babies look wonderful. I am not a big pumpkin fan but my hubby is so I might make these for him. Of course, I’d eat them just for the caramel sauce!
    Eva Taylor recently posted…Fig Tarte Tatin

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