"Belgian" Pumpkin Waffles

Leigh Anne Powlas

By
@CreativeMomof2

We use Buckwheat flour instead of plain flower to make this recipe a little more healthy.

Serve with fresh fruit, syrup or melted butter and fresh honey or add some whipped topping for a special treat.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
20 Min
Cook:
5 Min

Ingredients

1/2 c
light brown sugar
3 Tbsp
cornstarch
1 1/4 c
buckwheat flour (all-purpose flour can be used)
1 1/2 tsp
backing powder
1/2 tsp
salt
2 tsp
cinnamon
2 tsp
ginger
1/4 tsp
clove
1/2 tsp
freshly grated nutmeg (about half of a nutmeg)
2 large
eggs, separated
1 c
whole milk (we use fresh goat milk)
1 c
solid pack pumpkin (we use fresh, canned will work also)
4 Tbsp
unsalted butter, melted

Step-By-Step

1Lightly Oil waffle iron, set to desired temperature.

2Combine brown sugar and cornstarch mix to combine and break up lumps. Add remaining dry ingredients mix well and set aside.

3Seperate eggs: Whites: whipped with hand mixer till stiff peaks form, Yokes: add with pumpkin and milk whisk well. Whip in melted butter after is has cooled a little to Yoke mixture.

4Add yoke/pumpkin mixture to dry ingredients mix till combined, being lumpy is ok.

5Slide in whipped egg whites and fold in with a spatula until well combined.

6Check direction on waffle iron for amount of batter to use and time to cook.

About this Recipe

Course/Dish: Other Breakfast, Waffles
Other Tags: For Kids, Healthy