Breakfast

Pumpkin Waffles

Joel wasn’t coming home for diner the other day, and so it
was the perfect excuse Ladybug and I needed to try something for dinner we knew
he wouldn’t like – Pumpkin Waffles! Now these aren’t just any pumpkin waffles.
No sir, these are ULTIMATE pumpkin waffles. So awesome, they need their own
blog dedicated solely to them. Yup, their own blog. Now that is a serious
waffle.
These waffles were a little more fussy than the average
waffle to make. I made lots of dirty dishes. And there were lots of steps. But they
were good! Maybe not ultimate, they did have a lot of spice to them (you know
how I feel about my pumpkin to spice ratio) but they were good! I did just notice that this recipe is for a
Belgian waffle, and I just made regular waffles with them. Maybe that would
make the difference?
What do you think? Ultimate or not?
Ultimate Pumpkin Waffles (The Pumpkin Waffle Blog)
(Makes 4 belgian waffles or 6.5 regular waffles)
¼ cup light brown sugar
3 Tbsp cornstarch
1 ¼ cup flour
1 ½ tsp baking powder
½ tsp salt
1 ¾ tsp cinnamon
2 tsp ginger
¼ tsp cloves
½ tsp freshly grated nutmeg (or ¼ tsp dried pre-grated
nutmeg)
2 eggs
1 cup milk
1 cup pumpkin puree
4 tbsp unsalted butter, melted
Lightly oil the waffle iron with cooking spray, and let it
warm up.
In a large bowl, whisk together the brown sugar and
cornstarch.
Add the remaining dry ingredients and whisk to combine.
Separate the eggs – yolks into a medium bowl and whites into
a small bowl.
To the egg yolks, add the milk and pumpkin – whisk to
combine and set aside.
Whip the egg whites to stiff peaks (about 2 minutes) and set
aside.
Slowly pour the melted butter into the yolk/pumpkin mixture,
whisking as you pour.
Add the pumpkin mixture to the dry ingredients and mix until
well combined.
Slide the whipped egg whites out of the bowl and into the
mix.
With a rubber spatula, carefully fold the egg whites into
the mixture until no whites are visible.
Once the waffle iron is heated, pour the batter into it to
cook!
(If you have a Belgian waffle maker, its about 2 minutes and
3 seconds. If you have a regular waffle maker, until the light goes off!
Enjoy!

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3 Comments

  • Reply
    Dana
    November 10, 2011 at 1:17 PM

    I agree- the recipe did make a few more dirty dishes than I prefer to clean up after a breakfast. But they were good- a lot of flavor. We have a belgian waffle maker, and I think the flavor stood up pretty well in those thick, fluffy waffles. Also, I liked how light and fluffy the batter was, due to the egg whites.

    I'm right with you on the uncertainty of the "ultimateness" of these waffles. They are good, but I just don't know if I'm ready to call them "ultimate"

  • Reply
    Lisa
    November 10, 2011 at 2:05 PM

    Oh…how I love, love, love these waffles! That stinks that your hubby hates pumpkin! How can anyone hate pumpkin? Well..I'd be happy to come over and share those with you – I'll bring the pumpkin gnocchi with creamy mushrooms!! ;D

  • Reply
    Mary
    November 11, 2011 at 2:42 PM

    These sound wonderfully flavorful. They would make a perfect breakfast for dinner meal. I'm so glad you stopped by my blog. I hope to see you often. Have a wonderful weekend. Blessings…Mary

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