Real Recipes From Real Home Cooks ®

"belgian" pumpkin waffles

(1 rating)
Recipe by
Leigh Anne Powlas
Salisbury, NC

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.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 5 Min

Ingredients For "belgian" pumpkin waffles

  • 1/2 c
    light brown sugar
  • 3 Tbsp
  • 1 1/4 c
    buckwheat flour (all-purpose flour can be used)
  • 1 1/2 tsp
    backing powder
  • 1/2 tsp
  • 2 tsp
  • 2 tsp
  • 1/4 tsp
  • 1/2 tsp
    freshly grated nutmeg (about half of a nutmeg)
  • 2 lg
    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

How To Make "belgian" pumpkin waffles

  • 1
    Lightly Oil waffle iron, set to desired temperature.
  • 2
    Combine brown sugar and cornstarch mix to combine and break up lumps. Add remaining dry ingredients mix well and set aside.
  • 3
    Seperate 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.
  • 4
    Add yoke/pumpkin mixture to dry ingredients mix till combined, being lumpy is ok.
  • 5
    Slide in whipped egg whites and fold in with a spatula until well combined.
  • 6
    Check direction on waffle iron for amount of batter to use and time to cook.

Categories & Tags for "Belgian" Pumpkin Waffles: