Just add 1 cup puree pumpkin and spices (cinnamon, nutmeg, clove, and ginger) to any of your favorite waffle recipe and enjoy the pumpkin season. What is your favorite? I like rich, yeasty flavor with maple syrup.
Adapted from King Arthur “Belgian yeast waffles”
Make 8 round Belgian waffles
2 cups unbleached all-purpose flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 tsp active dry yeast
2 cup very warm milk (120-130 oF)
1/2 cup unsalted butter , melted and warm
1 cup puree pumpkin
3 Tbs maple syrup (Grade B is better than grade A), or honey or sugar
1 tsp vanilla extract
3 large eggs
Whipped cream, berries, maple syrup to server (optional)
Vegetable oil or melted butter to grease waffle maker
- In a large bowl, whisk flour, salt, yeast, cinnamon, ginger, nutmeg together.
- In a medium bowl, whisk eggs until blended, then add pumpkin, milk, butter, syrup and vanilla extract to blend together
- Add wet mixture to the dry ingredients. Whisk until large lumps are moist but not need to smooth.
- Cover, let rest at room temperature for one hour. The mixture will be light and bubble at this time and can be cooked or refrigerate over night.
- Stir down the mixture and pour onto a hot, greased waffle maker and bake as manual instruction.
- Serve right away or keep warm in 200 oF oven. Cool waffle can be reheated in waffle maker at low heat setting 1-2 minutes.
The eggs may be whisked and adding to the batter before baking in the next day with 1/4 tsp baking soda
1 1/2 tsp baking powder may be added to the batter and bake after 30 minutes rest will reduce the yeasty flavor but if you do not like the yeasty flavor just use the classic recipes
The batter can be kept few extra days in the fridge.
Frozen waffles of course. Is it the way we are served by Eggo Waffles?
Next time i will try adding 1/2 cup flour, reduce butter to 1/4 cup, and yeast to 1 1/2 tsp