"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


  • 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.

Printable Recipe Card

About "Belgian" Pumpkin Waffles

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

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