Homemade pumpkin spice waffles that are made with fresh pumpkin, pumpkin spices, yeast and white whole wheat flour. Allow to rise in the fridge slowly overnight for a fluffy waffle with incredible flavor like a Belgian waffle.
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The best smell in the air in the fall has to be whatever pumpkin recipe I am making that day.
Made with fresh pumpkin of course, no canned!
But what I think tops the list for pumpkin goodness in the morning has got to be these yeasted pumpkin waffles.
You don't need to head to the frozen section for these waffles. Homemade waffles are the best. And really they are not hard to make. You could even make them and freeze them for later.
Here is what you will be needing to make these waffles.
- 2 cups white whole wheat flour
- 2 ¼ teaspoons dry yeast
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 tablespoon sugar
- ½ teaspoon salt
- 1 cup fresh pumpkin puree
- 1 ½ cups milk
- 4 tablespoons butter melted
- 4 eggs separated
I always make these waffles with fresh pumpkin. It's too hard to roast your own pumpkin and get the puree from that to use in many recipes.
Try and use the freshest spices you can. I believe you get those from Burlap & Barrel. They are a single origin spice company that gets their spices directly from the source.
These are the ones that would be great in this recipe and for all your fall baking needs.
For the whole nutmeg it's best to grate it with a Microplane Grater/Zester.
For the best real maple syrup, check out my review of the barrel aged syrups from Runamok.
Here some alternative options you use for ingredients in this recipe.
- I like using the white whole wheat flour as it has a bit milder flavor than regular whole wheat flour. You can use any of these other choices with excellent results.
Instant Dry Yeast --> Baking Powder
- My original recipe called for 4 teaspoons of baking powder. If you are making the waffles right away, then use baking powder instead of the yeast.
White Sugar --> Brown Sugar
- You can equally swap out the white sugar for brown sugar. This will bring more flavor to the waffle. I haven't tested it with this recipe yet, so I don't know what effect it will have on the final texture of the waffles.
🙋 How to Make Fluffy
My first concern when making a waffle is - will my waffles be fluffy?
Despite the heaviness of the pumpkin and the use of white whole wheat flour, these waffles come out fluffy because of two things:
Yes, I know those sound boring, but let me explain.
🌙 Overnight Waffles
I have experimented with replacing the baking powder with yeast. The results were a waffle that still plenty of lift when cooking. Not to mention the yeasty flavor they now possessed.
Time comes into play as you have to wait for the yeast to do it's thing. However what's the best way to wait for something? Slept til it's time.
I made the waffle batter at night in a large bowl. Then covered with plastic wrap. The bowl goes into the fridge to chill until the next morning. In the cold temperatures of the fridge the yeast is still able to do it's thing but it will take a lot longer. This also means more time for amazing flavor to develop!
Food for thought - If you make these waffles with a Belgian waffle iron, then you would have something close to authentic Belgian waffles. Traditionally a Belgian waffle was made with yeast, although often now they use baking powder. These waffles also are known for their deep pockets that can hold lots of maple syrup!
💡 Top Tip
Your patience is further needed as I am asking you to add another step to the waffle making process.
Instead of just throwing the eggs into the batter, I want you to separate the yolks and the whites. Take those egg whites and beat them with a hand mixer until you got stiff peaks.
The whole point of this is to lighten up the dough by adding in air. What's lighter than air?
Trust me, this works every time to produce a fluffier waffle.
Important note - make sure you gently fold the beaten egg whites into the batter so not to undo your hard work.
Your patience will be rewarded.
⏱️ How Long to Mix the Batter
DO NOT overmix your mixture.
When water and wheat flour come together, gluten is formed. Good for crusty loaves of breads, bad for waffles.
Mix enough to just combine. I don't care if it's not perfect looking and there is some lumps, or a little bit of flour on the outside of the bowl. Resist the urge to over mix!!!!!
🧇 How to Cook
Let me show you what to do when it's time for the batter to meet the iron.
First step is to remove the batter from the fridge and let come up to room temperature.
For my Cuisinart waffle iron, I use ⅓ cup of batter per waffle. You may need to test out how much you need for your iron. The first one you make is never perfect.
Is the waffle NOT a complete circle or square? Then add more batter the next time. Is the waffle coming out of the sides of the iron? Do less batter next time.
Before every waffle I rub the waffle iron down with butter. This does two things:
- Prevents sticking
- Promotes browning
Once the green light comes on I add it to the middle and spread it a little bit before closing.
The light on my waffle maker turns green when done. It's a pretty good indicator.
To remove the waffle I like to use an offset spatula. Helps me get the waffle off quickly and makes it easy to put on a plate.
You can keep your waffle warm by placing them in your oven on it's lowest setting. Try not to stack them thought or they won't stay as crisp on the outside.
Try this recipe too - Oat Waffles made with Easy Homemade Oat Flour
Do you have leftover waffles? I suggest putting them in a gallon sized plastic bag with a piece of parchment paper in between each waffle so they don't stick. For re-heating you can do it in the microwave but if you want them crispy than put them in a toaster or toaster oven.
Got an air fryer? Pop a single waffle in at a time for 1 to 2 mintues at 350 degrees.
🎃 Pumpkin Recipes
When you are done making these waffles here are some other things you'll want to try.
- Pumpkin French Toast
- Pumpkin Mini Cake Donuts
- Pumpkin Spice Marshmallows
- Pumpkin Spaghetti Sauce
- Pumpkin Bread (Sandwich Loaf or Rolls)
Overnight Pumpkin Yeasted Waffles
- Combine flour, yeast, cinnamon, ginger, nutmeg, sugar, and salt in a large mixing bowl. Measure out 1 ½ cups of milk. Add to that the pumpkin puree, melted butter, and egg yolks and mix to combine.
- In a separate bowl, place the egg whites. Beat with a mixer until the whites form stiff peaks.
- Add the liquid mixture to the dry mixture. Mix together until the ingredients are just combined. Do not over mix.
- Gently fold in the whipped egg whites.
- Cover and place in the fridge for 8 hours or overnight.
- Set your waffle iron to it's highest setting. Rub the waffle iron with butter (before each waffle).
- Ladle in about ⅓ cup of the batter and cook for about 2 to 4 minutes or until golden brown. Should make about 8 waffles depending on the size of your waffle iron,