Recipes › Pie Pumpkin (Squash) › Pumpkin Waffles
Pumpkin Waffles
Crisp-edged, fluffy-centered waffles made with a generous amount of pie pumpkin purée and plenty of warm spice. Pie pumpkin's concentrated flavor makes these waffles taste more profoundly of autumn than any other breakfast. Topped with maple butter and toasted pecans, they are the autumn weekend breakfast to beat.
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Ingredients
- 1 cup pie pumpkin purée, fresh, well-drained
- 1½ cups all-purpose flour
- 1 cup buttermilkMilk plus 1 tbsp vinegar
- 2 large eggs, separated
- 4 tbsp butter, melted
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- 1 cup maple syrup and butter, for serving (optional)
Contains: cereals gluten, eggs, milk.
Method
- Preheat waffle iron and grease it. Separate eggs — yolks into a large bowl, whites into a medium bowl.About 3 min
- Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a separate bowl.About 2 min
- Whisk pumpkin purée, buttermilk, egg yolks, melted butter, and brown sugar into the dry ingredients until just combined.About 2 min
- Beat egg whites to soft peaks. Fold gently into the batter in two additions — this creates the light, fluffy texture.About 5 min
- Cook waffles according to your waffle iron instructions until deep golden and crisp. Serve with maple syrup and a knob of butter.About 20 min
Tips
- Folding in whipped egg whites is the secret to waffles that are both crisp outside and airy inside
- Don't open the waffle iron too early — steam should have stopped escaping before you check
- Keep waffles crisp in a 200°F oven on a wire rack while making the rest
Ring the changes
- Add chocolate chips to the batter for a pumpkin chocolate chip waffle
- Top with whipped cream and caramel sauce for a dessert waffle
Keeping it
Cool completely before storing. Refrigerate for 3 days or freeze for 2 months. Reheat in a toaster for a crisp result.
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