Pumpkin Waffles - The Gingered Whisk

Thursday, November 10, 2011

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!


  1. 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"

  2. 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

  3. 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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