"Belgian" Pumpkin Waffles

Leigh Anne Powlas


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 vote

20 Min
5 Min


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  • 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 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

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.

Printable Recipe Card

About "Belgian" Pumpkin Waffles

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

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