whole wheat pumpkin waffles

November 17, 2010

These would be a perfect way to start your Thanksgiving morning. Or, if you’re me, then they are a perfect way to start a random Sunday morning. More specifically, my first Sunday morning at home with my husband and cats since the wedding in Austin and all the crazy planning that came before it. Happy sigh.

These waffles have that lovely nutty, earthy flavour that you get with whole wheat flour and my homemade pumpkin pie spice came in super handy here, adding delicious hints of cinnamon, ginger, nutmeg, mace, cloves, and all spice. The pumpkin flavour is really prevalent in these so if you’re into that then you will love them!

If you have a lazy morning on your hands then you might want to make the pumpkin puree from scratch. Or, for a twist use butternut squash, which turns out just as sweet and super yum. Click for my butternut squash puree recipe.

Whole Wheat Pumpkin Waffles

Ingredients

  • 2 1/2 cups whole wheat pastry flour
  • 1/3 cup packed light brown sugar
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 1/2 teaspoons pumpkin pie spice
  • 4 large eggs, separated
  • 2 cups well-shaken buttermilk
  • 1 cup canned solid-pack pumpkin (or make your own pumpkin or butternut squash puree for a twist)
  • 3/4 stick (6 tablespoons) unsalted butter, melted
  • Vegetable oil for brushing waffle iron

Directions

  1. Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and pumpkin pie spice. In a separate bowl, whisk together the egg yolks, buttermilk, pumpkin, and butter until smooth. Stir in dry ingredients just until combined.
  2. In a large bowl, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until well combined.
  3. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
  4. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
  5. Serve warm with confectioner’s sugar or maple syrup.
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{ 9 comments… read them below or add one }

Erica November 17, 2010 at 9:00 am

YUM. My husband is a waffle fanatic. I love how thick your waffles turned out. I bet they were just delicious.

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emily (a nutritionist eats) November 17, 2010 at 2:14 pm

I need a waffle iron for these :) Kind of sad that I don’t have one, but I honestly don’t know where I would even put it!!!

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Angharad November 17, 2010 at 3:36 pm

Ha ha. I thought the same thing but then my husband convinced me it would be a really good idea… It cost less less $30 so I couldn’t really argue!

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Christina November 17, 2010 at 10:44 pm

this looks good! i also have a recipe for pumpkin waffles on my blog…very similar to each other. reminds me that I need to make some pumpkin waffles soon! I havent had a waffle in a long time. going home for thanksgiving break soon but im thinking ill make some for my roommates when we return! or maybe for my family during break…oh the possibilities!

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Katie November 18, 2010 at 11:08 am

YUM! My parents stole my heart-shaped waffle iron, but I want it back. Now.

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HollyL November 18, 2010 at 10:32 pm

These waffles look SOOO GOOD!! Mmmm I think Im gonna make them this weekend! Love your website!

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Holly November 22, 2010 at 11:47 am

these look AMAZING! i have your butternut squash puree bookmarked – i am making it tonight!!!

SO good to see you. no worries about being tired. that seems to be a permanent state in my life as of late.

toodles.

Reply

Becky Rappe November 18, 2012 at 12:37 pm

Step 1 should read whisk together egg ‘YOLKS’, buttermilk, pumpkin, and butter until smooth.
Whisked egg whites should be folded in on Step 2.
Even though I missed folding in egg whites they were still tasty :)

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Angharad November 18, 2012 at 2:11 pm

Ahh, Becky, I’m so sorry for the error! Thanks for pointing it out. The correction has been made. Glad they were still tasty!

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