"Brinner" (breakfast for dinner) is one of my favorite dinners because I get to eat bacon, and it's easy to make. So it's a no brainer, and a nice option when you've had one of those work days when it feels like your brain has melted into goo. I've had brinner on my weekly menu for a couple of weeks now, and after putting it off for other tastier options, I finally decided to give myself a break and make brinner tonight. BUT, I also had a can of pumpkin begging to be used, so I figured why not make some pumpkin waffles???
Apparently a blogger has dedicated an entire blog to perfecting pumpkin waffles at "Pumpkin Waffles Blog". I'm just glad that I get to take advantage of this person's obsession of getting pumpkin waffles 'right'!
Much like my Pumpkin Bread Pudding, the pumpkin flavor in these waffles is subtle. The spices tend to build the more you eat. And the maple syrup on top is like the little bow that makes the whole package work. Slightly crispy and incredibly moist.
I had my concerns as I was mixing things up and cooking the waffles. The batter didn't taste all that sweet to me (yes, I tasted the batter!), but knowing that the waffles would inevitably be drowned in maple syrup, I resisted the urge to sweeten the batter. And, as I was cooking the waffles, I had a hard time finding the balance between not burning them and getting them to crisp up (I'm a crispy waffle person). Normally I cook my waffles on high setting, but frankly these need a little more time to cook, and therefore shouldn't be cooked on high. On my iron scale of 1 to 7, I cooked mine on a 5. I think that the extras that I'll freeze will make great toaster-waffles.
Bottom line is, this is a great way to use up some pumpkin. You will not be sorry you made these!
This recipe made 8 belgian waffles. Here's the recipe from the Pumpkin Waffles Blog: Ultimate Pumpkin Waffles Recipe
- 1/4 cup light brown sugar
- 3 Tbsp. cornstarch
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 3/4 tsp. cinnamon
- 2 tsp. ginger
- 1/4 tsp. cloves
- 1/2 tsp. freshly grated nutmeg
- 2 large eggs
- 1 cup whole milk
- 1 cup canned solid-pack pumpkin
- 4 Tbsp. unsalted butter, melted and warm
- Set waffle iron to the desired temperature (go for a medium-high temp).
- Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
- Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
- Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
- Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
- Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
- Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
- Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
- Once the waffle iron is heated, you’re ready to pour the batter! Each waffle should take a couple of minutes to cook. Check after the steam escaping from the side slows down.