It’s pumpkin week here at Real Mom Kitchen! I look forward to this week EVERY SINGLE YEAR. I now have 49 delicious pumpkin recipes because of it. And now, I have 4 more recipes to add to the collection making my total 54 after this pumpkin week is over. To start of this week, I have a recipe for yeasted pumpkin waffles.
I happen to have 6 other pumpkin waffle recipes. However, this is the first one that includes yeast in the recipe. The thing about a yeasted waffle is you can make it the night before and let it rise in the fridge overnight. Alternately, you can let it rise for an hour at room temperature and use it right then.
The addition of yeast produces not only a depth of flavor, but a huge amount of rise to make the batter lighter and more tender inside. The pumpkin itself also adds tenderness to the waffle. Of course it includes those fall flavors of cinnamon and nutmeg.Print
- 1 cup milk lukewarm
- 2 Tbsp sugar
- 1 envelope or 2 1/4 tsp active dry yeast
- 1/2 cup pumpkin
- 3 Tbsp melted butter cooled to luke warm
- 1 tsp vanilla
- 2 eggs
- 1/2 tsp salt
- 1 1/2 cups flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- more melted butter for the waffle iron
- In a bowl, combine warm milk with sugar and yeast. Allow to sit for 10 minutes.
- In a large bowl, whisk with pumpkin, melted butter, vanilla and eggs together.
- Add the remaining ingredients to the pumpkin and whisk together.
- Cover with plastic wrap and rise 1 hour or place into fridge overnight.
- Preheat waffle iron. Give the batter a stir before using. Brush waffle iron with melted butter and the amount of batter according the waffle makers manufacturers instructions. Serve with butter and syrup. Makes 3-6 waffles. (My waffle maker takes 1 cup of batter and made 3 waffles)
- Category: Breakfast
- Cuisine: American
Keywords: pumpkin waffles
This recipe is adapted from Lauren’s Latest.