Pumpkin and Chocolate-Espresso Waffles

Thanksgiving at my house means weekend guests, and they’re going to need breakfast.

Pumpkin-buttermilk waffles with little flecks of chocolate and espresso, drizzled with maple and espresso syrups, and topped with whipped cream. This could very well be the best breakfast I’ve ever had.

What you need to serve 3-6 people:

For the syrup

4 oz. espresso
1.75 oz. (1/4 cup) sugar 

For the Waffles
Dry Ingredients

2.75 oz. (1/2 cup) bread flour
2.25 oz. (1/2 cup) cake flour (see notes)
1 tsp baking powder
1/4 tsp coarse salt
4½ tsp sugar
1 tsp cinnamon
1.5 oz. (1/4 cup) chocolate-covered espresso beans, finely ground

Wet Ingredients

2 eggs, separated
6 oz. (3/4 cup) pumpkin purée
4.25 oz. (1/2 cup) buttermilk
2.125 oz. (1/4 cup) milk

Additional ingredients, for serving

4 oz. (1/2 cup) heavy cream, optional
2 Tbs powdered sugar, optional
1.5 oz. (3 Tbs) butter, very soft
6 oz. (3/4 cup) pure maple syrup, or more to taste

How to do it:

  1. Add espresso and sugar to a small saucepan, bring it to a boil over med-high heat. Boil until it thickens slightly, or until it reaches (but does not exceed) 210°F: just under 5 minutes. Allow to cool while you make the waffles.
  2. To make the waffles, whisk the dry ingredients in a large mixing bowl, until fully blended. Set aside.
  3. Set the egg whites aside. In a medium-sized mixing bowl, whisk remaining wet ingredients until fully blended. Set aside.
  4. Preheat the waffle iron on setting 4 (of 7). Meanwhile, whip the whites to soft peaks. Set aside.
  5. Whisk the dry ingredients into the wet until just blended. Do not overmix. Fold the whites into the batter.
  6. Pour 1/3-cup of batter into each waffle compartment and cook until the waffle maker signals completion.
  7. Move the waffles to a wire rack to cool.
  8. To serve, whip the cream and sugar to soft peaks. Return the waffles to the fully-hot iron for 10 seconds. Then, for each waffle, do this: scrape with 1/2-tablespoon butter, pour 1 oz. maple syrup over it (or more, to taste), drizzle lightly with espresso syrup, and top with a dollop of cream. (You may wind up with some espresso syrup and cream left over.) You can make these waffles in advance, and reheat them in a toaster; they’ll still be completely guest-worthy.

Notes:

Instead of bread and cake flour, substitute 1 cup AP flour.

A coffee grinder is the perfect tool for grinding chocolate-covered espresso beans. Grind them fully to a powder.

Two egg yolks should weigh 1.5 ounces. If yours weigh less, supplement with vegetable oil. The weight of the whites isn’t as important.

Waffle makers differ. You may need to adjust the amount of batter per compartment, as well as the cook setting, to suit your iron.

For me, 1/2-cup of espresso is three double-shots.

This recipe makes 1 lb., 6 oz. (about 2 cups) of batter, which is enough to make six, large, Belgian waffles.

The backstory

This fall, I started experimenting with pumpkin waffles – and I definitely inhaled! The recipe I’ve come up with today was inspired by Chef Mimi Blog. She says that when her kids were little, she’d make pumpkin pancakes by doctoring up a mix. I like to DIY my own pancake mix, so I thought I use that as a launching point for a pumpkin waffle. Mimi says she liked slipping something good (squash) into her kids’ diet. What I consider to be good for my diet is chocolate-covered espresso beans.

Have you had pumpkin paired with chocolate? To my way of thinking, chocolate robs pumpkin of its ability to satisfy a pumpkin spice craving (scientifically known as PSC), even though it is a delicious combination. However, there’s just a hint chocolate in this recipe. You’ll get more than enough unmistakable pumpkin flavor from these waffles to knock your PSC down a notch. What the espresso does, on the other hand, I will describe only by saying that when I tasted my first forkful, I involuntarily gasped, “Holy Father Christmas,” or something a little spicer along those same lines. These waffles are orgasmic. The cream, I could take or leave; it’s great both ways.

In terms of texture, these waffles are substantial. Crispy on the outside, soft and satisfying inside, but noticeably more filling than the typical breakfast waffle. You could easily get away with one per serving if you accompanied it with a few breakfast sides: bacon, fruit … maybe a mild cheese … definitely a large cappucino. However, I think many people would balk at one waffle, even if they are especially filling.

Pumpkin and Chocolate-Espresso Waffles:
Oh, hell yes.

Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. Yes, I did suggest that you have a cappuccino with these espresso-soaked, espresso-bean-studded waffles. All of that caffeine, plus the sugar, fat, and carbs … no wonder this is the best breakfast I’ve ever had. 

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33 thoughts on “Pumpkin and Chocolate-Espresso Waffles

  1. Dear Jeff, these waffles look utterly delicious – the pumpkin and the ground up chocolate covered espresso beans (that my favorite Italian coffeeshop always serves alongside their coffee), then the buttermilk – all sound wonderful combined in a thick waffle (l like the Belgian-style square waffles).
    A substantial, wonderful treat, with lots of flavor!
    Perfect for those house guests, I’m sure they will be charmed!
    Andrea recently posted…St. Martin´s Day Sweet Dough Men – Weckmänner

  2. I can totally see why these qualify as the best breakfast ever. (In other news, I will be working Holy Father Christmas into my lingo today sometime.) But do these waffles really beat breakfast with Roger Federer? I question that.

    I wonder if we could use espresso powder with a bit of cocoa powder? I mean I do love chocolate-covered espresso beans, but I don’t always keep those in stock in the pantry. Maybe this is the reason to start doing that!
    David @ Spiced recently posted…Homemade Dinner Rolls

    • Firstly, the solution is to serve these waffles to Roger. We’ll see if he likes them. After all, we know he’s an espresso drinker. So, Roger – i know you’re reading this – I’ve got waffles for you. Secondly, I say yes and yes to the powders. Obviously, you’d get more of a blend of flavors instead of flecks … you know what you might try, though, is ground chocolate instead of cocoa. Maybe omit the espresso powder if you’re going to use espresso syrup – which is so incredible. And you don’t have to brew your own espresso; you can buy three double shots at a coffee shop.

  3. Wow. I would certainly bet that these are the best waffles I’ve ever had, if only I had a damn waffle maker and could make them!!! Actually, I should buy one, because I have a grandson who’s addicted to waffles… What a fabulous recipe. I love everything about it.
    Mimi recently posted…Burnt Flour Soup

    • The whites get whipped in step four and folded in five. And yes, the espresso syrup is absolutely killer! So simple, so good.

    • I had to do a double take – four Ws! If only you could do an impression of Elmer Fudd and get your “really” in just a few words earlier!

  4. I’ve loved all of the waffles I’ve seen on your site, and I’m certain these will be no exception. Coffee and chocolate + pumpkin sounds exceptional. I love your term “PSC!” I’m going to start throwing that around. 🙂 ~Valentina

    • I have a lot of great waffle recipes on the site, from the simple to the extraordinary. These pumpkin chocolate espresso ones are among the best.

  5. Gosh I can tell you really love your coffee, Jeff! These look amazing. The combination of coffee and chocolate is already amazing but add crispy pumpkin waffles and it sounds like heaven. Perfect for a weekend breakfast!

  6. hi jeff

    well how fascinating. i would never have thought of putting pumpkin into a waffle 🙂 i love all these flavours you have put together. i think one waffle would be enough for me. as i’ve said on a couple of other people’s posts lately, we don’t really do the sweet pumpkin thing here in australia as we normally eat it with a roast meat or chicken dish! but these do sound the bomb! cheers sherry
    sherry recently posted…Chocolat Angelique

  7. I start hoarding cans of pumpkin puree in October. Although i reserve pumpkin pie for Thanksgiving or Christmas, I love using it in sweet breads. Never tried pumpkin waffles but I will soon…Delicious recipe!

    • I do the same thing! And we’re not the only ones. Near Halloween, you can easily see that everyone’s been nabbing the pumpkin!

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