Enjoy Pumpkin Spice Waffles immediately. With a smile. In your pajamas.
Pumpkin Spice Waffles
Was it the weather, anticipation of Thanksgiving pie, or Starbucks? Something inspired me to open up a can of pumpkin one morning.
First, my 3-step plan for great waffles:
1. Keep waffles crispy
Serve them straight out of the waffle iron, break them up and pass them around, or lean two halves against one another.
2. Keep waffles crispy
Use very little butter and serve “toppings” like berry compote or whipped cream on the side.
3. Keep waffles crispy
Try using a steak knife to cut up your waffles while eating. Clean cuts make for great bites, where a butter knife smashes down the edges. Using a steak knife for waffles isn’t ridiculous, it only sounds ridiculous.
Measuring ROI (Return on Ingestion)
Be sure to stop beating the egg whites while they are still moist, which will allow them to fold into the batter easily and evenly.
You see, it’s been scientifically proven that soggy waffles have the same number of calories as crispy waffles, so if you’re going to indulge in a starchy treat like this, make it super satisfying and protect the crunch.
If you want to take them up a notch, serve with toasted pecans and nutmeg-dusted whipped cream on the side. Grown-ups can mix some bourbon with your syrup. You’re welcome.
Happy fall, everyone.
Recipe: Pumpkin Spice Waffles
Ingredients
- 2 eggs, separated
- 1/8 teaspoon cream of tartar
- 1 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup milk
- 3/4 cup water
- 1/2 cup pumpkin puree
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
Instructions
- Beat the egg whites with the Cream of Tartar at high speed just until stiff peaks form. Stop while they are still moist, do not over-beat. Set aside.
- Mix together whole wheat pastry flour, all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate bowl, combine milk, water, pumpkin puree, vegetable oil, vanilla, and the 2 egg yolks.
- Add the wet ingredients to the dry ingredients and stir until combined, scraping the sides to ensure no dry clumps remain. Gently fold in the egg whites using a rubber spatula.
- Pour the batter into a pre-heated waffle iron and cook until crispy and just cooked through, about 3-1/2 minutes, a little longer than regular waffles. Serve immediately with butter and maple syrup.
Standing waffles up immediately after cooking will protect against steam-induced sogginess.
Preparation time: 10 minute(s)Cooking time: 25 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (Southern)
Of course, freshly roasted and pureed pumpkin is really the way to go here, right?
I pretty much make pancakes or waffles every Saturday, so I’ll give these a whirl and try to maximize ROI.
Seth that’s pretty much the best thing you can do here. I would call that Pimpkin spice waffles. Enjoy my friend.
This sounds incredibly yummy – and waffles are one of my favorite foods! Can we work it out so that some sweet good looking guy comes to my house and makes them for me? (And then does the dishes) That would be really Pimpkin!
Ok Ryan… Just made these for breakfast this morning and the votes are in.
Zachary- ‘that was the BEST breakfast’
Jacob – ‘those were the best waffles I’ve had yet’ (and this one is my fussy eater)
Recipe was easy. I didn’t have clove and nutmeg (how could that be possible???) but they were great with just cinnamon and ginger.
Oh and mommy’s vote??? “pumpkin-y goodness!”
Ok- another follow-up. I used all the batter and put the extra waffles in the fridge. Put them in the toaster Monday morning and they were good reheated! My boys cleaned their plates again! We will definitely make these again!
Thanks Jen! Great to hear!
this is hard to read at dinner time sitting in the airport!
I know my two year old would love this recipe. Maybe tomorrow morning but how shall I make a 2?
Hey Ryan was just checking out the blog and goodness i love it! your recipes look amazing keep up the good work i look forward to more!! 🙂
Thanks Connie! Appreciate the kind words – cook with me and tell me what you think!
Howie made these this morning and they were a hit with all 3 kids (and both grown-ups)! Couldn’t cook ’em fast enough and didn’t think the kids were ever going to be done. 🙂
Glad to hear it – thanks for the good report! This morning I got up with the kids and served pie for breakfast (with eggs – not entirely naughty). Sleepy dad couldn’t get up the energy for much more. Hope everyone’s making good use of leftover pumpkin like you guys!
MMMMMMMM,…Your pumpkin spiced waffles look utterly delicious!
Yum!
Just got a waffle maker for Christmas. Can’t wait to try these!
I am making these next weekend. Thanks!