Pumpkin Belgian Waffles
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These pumpkin Belgian waffles are a delightful twist on a classic. They are a breakfast experience that’s nothing short of cozy and comforting! I found this recipe years ago over at My Sister’s Kitchen.
She said Café 222 in San Diego originally originated it and Gourmet Magazine published it. If this was from a restaurant, I knew it was gonna be good! Whether you have guests that you want to impress or just enjoy a great family breakfast, these waffles will work.
They are definitely light and airy, more so than my recipe for pumpkin waffle recipe. They are also best if you make them in a Belgian waffle maker. Another thing I love about this recipe is it doesn’t require separating eggs and whipping the whites. So easy to whip together.
Now they taste great with butter and syrup, but I also had some tasty Blackburn’s Butter Pecan syrup in my cupboard. They would also be great with apple cider syrup, buttermilk syrup, or orange walnut butter and maple syrup. Oh YUM!
Ingredients to make Pumpkin Belgian Waffles
- FLOUR
- LIGHT BROWN SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- GROUND CINNAMON
- GROUND GINGER
- EGGS
- GROUND CLOVES
- WHOLE MILK
- BUTTERMILK
- CANNED SOLID-PACK PUMPKIN
- UNSALTED BUTTER
- VEGETABLE OIL
How to Make Pumpkin Belgian Waffles
Start by preheating your oven to 250°F (120°C) to keep your waffles warm and crisp after cooking. At the same time, preheat your waffle iron according to the manufacturer’s instructions.
In a medium mixing bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices (such as cinnamon, nutmeg, and ginger). This helps to evenly distribute the ingredients and prevent clumps in the batter.
In a large mixing bowl, whisk the eggs until they are well blended. Add the milk, buttermilk, pumpkin puree, and melted butter to the eggs, and whisk until the mixture is smooth and thoroughly combined.
Gradually whisk the dry ingredients into the wet mixture, stirring just until the batter is smooth. Be careful not to overmix, as this can make the waffles tough instead of light and fluffy.
Lightly brush the preheated waffle iron with oil to prevent sticking. Spoon the batter into the waffle iron, spreading it out quickly and evenly. Close the waffle iron and cook according to the manufacturer’s instructions until the waffles are golden brown and cooked through. Depending on your waffle iron, this recipe should make about 6 waffles.
As the waffles are done cooking, transfer them to a wire rack placed on a baking sheet in the preheated oven to keep them warm and crisp. Continue making waffles with the remaining batter, repeating the process until all the waffles are cooked.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree instead of canned pumpkin puree in this recipe. To make fresh pumpkin puree, simply roast or steam pumpkin pieces until tender, then blend until smooth. Use the same amount of fresh puree as called for in the recipe.
Can I make these waffles gluten-free?
Yes, you can make gluten-free pumpkin Belgian waffles by using a gluten-free flour blend in place of all-purpose flour. When you are baking, make sure to use a gluten-free flour blend. This blend should be able to be substituted in the same amount as regular flour in the recipe.
What other toppings pair well with these pumpkin waffles?
Pumpkin Belgian waffles taste great with toppings like maple syrup, whipped cream, nuts, bananas, caramel sauce, or a dollop of Greek yogurt. You can also dust them with powdered sugar or drizzle them with chocolate sauce for extra indulgence.
FOR MORE RECIPES LIKE THIS, TRY:
- Coconut Belgian Waffles
- Lemon Belgian Waffles with Blueberry Syrup
- Bacon and Cinnamon Waffles
- Funfetti Waffles
Pumpkin Belgian Waffles
Real Mom Kitchen
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- ⅓ cup packed light brown sugar
- 2 ¼ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 large eggs
- 1 cup whole milk I didn’t have this so I used 1/4 cup cream and 3/4 cup skimmed milk
- 1 cup well-shaken buttermilk
- 1 cup canned solid-pack pumpkin
- 6 Tbsp unsalted butter, melted
- Vegetable oil for brushing waffle iron
Instructions
- Preheat oven to 250°F and preheat waffle iron.
- Sift together flour, brown sugar, baking powder and soda, salt, and spices.
- Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
- Brush waffle iron lightly with oil and spoon batter (I was able to get 6 waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
- Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
Nutrition
This is the original photo from this post when it was first published in November 2009.
