"Belgian" Pumpkin Waffles

★★★★★ 1 Review
CreativeMomof2 avatar
By Leigh Anne Powlas
from 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.

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serves 4
prep time 20 Min
cook time 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

How To Make

  • 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.

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