PUMPKIN BELGIAN WAFFLES
BEST Pumpkin Belgian Waffles have a crispy exterior with light and fluffy inside and are spiced with warming cinnamon and nutmeg. Perfect for fall breakfast!!!
Provided by Maria Doss
Categories Breakfast
Time 24m
Number Of Ingredients 14
Steps:
- 1. Pre heat waffle iron. 2. Mix all dry ingredients in a large bowl and set aside. 3. Add egg whites into a medium bowl and beat with a hand held electric beater, until thick peaks form, set aside. 4. In a seperate medium bowl, add egg yolks, milk melted butter and pumpkin, whisk until combined well. Pour into the flour mixture and whisk until almost combined (don't over mix). 5 Using a rubber spatula, fold in the egg whites (don't over mix). 6. Make waffles according to manufactures instructions, until deep golden brown (it took about 6 minutes in my waffle iron). Serve waffles hot with a dab of slated butter and maple syrup.
Nutrition Facts : Calories 218 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 272 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BUTTERMILK PUMPKIN WAFFLES
Steps:
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 325mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SPICED PUMPKIN WAFFLES
These waffles are my kids new favorite waffles. They're delicious! They have a light texture and the pumpkin flavor is not overpowering. The serving size is for Belgian waffles, but they will work fine in a regular waffle iron also.
Provided by Sherri35
Categories Breakfast
Time 15m
Yield 8 Belgian waffles
Number Of Ingredients 12
Steps:
- Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
- In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
- Gently fold in the flour mixture.
- Cook according to your waffle iron directions.
- I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
- They come out a nice deep, golden brown.
- These are great with a little bit of syrup, but would also be great with honey butter.
DECADENT PUMPKIN PIE BELGIAN WAFFLES
These Belgian waffles may never replace pumpkin pie at a traditional Thanksgiving dinner, but they'll give tradition a good race. Like pumpkin pie, they are comforting, custardy and filling. They're made with the same spices used for pumpkin pie along with sour cream for smoothness; the dark rum is there for extra flavor and a little mystery. Cooking time is however long your waffle iron takes.
Provided by Annacia
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a waffle iron.
- If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
- Melt the butter, set aside.
- In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
- Using a rubber spatula, or handheld electric mixer, mix together well.
- Stir in the flour, baking powder and baking soda.
- The mixture will be thick and a little lumpy.
- Don't try to smooth it out; just mix until the ingredients are incorporated.
- In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
- Add the liquid ingredients to the pumpkin mixture and stir until combined.
- Fold in the melted butter.
- Whether or not your waffle iron's grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
- Brush or spray the grids again only if subsequent waffles stick.
- Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer's instructions) onto the hot iron.
- Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
- If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
- Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They're great with a cup of hot or cold cider.
Nutrition Facts : Calories 593.6, Fat 25.2, SaturatedFat 14.7, Cholesterol 154.7, Sodium 659.8, Carbohydrate 78.9, Fiber 1.8, Sugar 41, Protein 10.6
EASY PUMPKIN SPICE WAFFLES MADE WITH BISQUICK PANCAKE MIX
Looking for quick and easy fall breakfast ideas? Your entire family is going to love this simple pumpkin waffle recipe. They are made with just a few pantry staples including Bisquick and canned pumpkin. The BEST sweet fall breakfast idea!
Provided by Lilly
Categories Breakfast
Number Of Ingredients 6
Steps:
- Preheat your waffle iron.
- Mix everything together in a large bowl starting with the dry ingredients.
- Spray your waffle iron with non-stick spray, and then drop the batter in and use a spoon to spread it out (the batter will be thick and sticky).
- Close the lid and cook until the automatic timer goes off.
- Serve with butter, syrup, toasted nuts, whipped cream or your favorite waffle toppings!
HOMEMADE PUMPKIN SPICE WAFFLES
Using just 2 bowls, make these homemade Pumpkin Waffles a part of your Fall breakfast tradition. With warm spices and yummy pumpkin they're a must make!
Provided by Kylee Cooks
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- Heat your waffle iron.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a medium bowl whisk together the pumpkin, eggs, butter, brown sugar and milk until well combined.
- Make a well in the dry ingredients, and pour in the wet mixture. Mix together until JUST combine, being careful not to over mix.
- Your mixture will be thick but pourable. If too thick add 1/3 cup extra milk.
- Pour batter into waffle iron, and cook according to waffle iron directions (my Belgian waffle maker will take longer than a regular iron).
- Remove from waffle iron, serve with butter and maple syrup.
- Devour
Nutrition Facts : Calories 345 kcal, Carbohydrate 46 g, Protein 10 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 110 mg, Sodium 903 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
FLUFFY BELGIAN WAFFLES
Fluffy Belgian Waffles are crispy on the outside, tender on the inside, and so easy to make. Just a few ingredients is all it takes to whip up these golden waffles, all with ingredients you have in your kitchen!
Provided by Gayle
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Preheat waffle iron. Spray with non-stick cooking spray right before pouring batter inside.
- In a large bowl, combine flour, white sugar, baking powder, and salt. Use the back of a spoon to create a well in the center. Set aside.
- In a small bowl, whisk together eggs and milk. Add in butter and vanilla bean paste/extract and whisk to combine.
- Pour wet ingredients into the well of the flour mixture and whisk until blended. Be careful not to overmix, as the batter should be lumpy.
- Scoop the batter into the preheated waffle iron and cook until waffles are golden brown and slightly crispy. Repeat with rest of batter. Serve immediately or refrigerate or freeze until ready to serve.
Nutrition Facts : ServingSize 1 serving, Calories 417 kcal, Carbohydrate 54 g, Protein 10 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 109 mg, Sodium 295 mg, Fiber 1 g, Sugar 14 g
PUMPKIN WAFFLES
Provided by Alice Seuffert
Time 10m
Number Of Ingredients 6
Steps:
- Preheat waffle iron.
- In a bowl, combine Bisquick, pumpkin pie spice and brown sugar. Once combined, add pumpkin and stir. Then add milk and eggs.
- Drop batter on a preheated waffle iron until iron indicates waffle is ready. This is a sticky batter. I use a one-cup measuring cup and pour the mix in the center of my Belgian-style waffle maker and use a spoon to spread it out across the waffle iron so the whole iron is covered with batter.
- Serve waffles with butter, syrup and sprinkle with pumpkin pie spice if desired.
- If using a Belgian-style circle waffle iron, this recipe makes 3 large Belgian waffles.
KETO PUMPKIN WAFFLES
Keto Pumpkin Waffles - fluffy low carb waffles make a healthy breakfast or brunch for fall, Thanksgiving, Halloween or any weekend. This easy gluten free recipe is also paleo and sugar free and only uses one bowl.
Provided by Kelly
Categories Breakfast
Time 19m
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs then whisk in the pumpkin, nut or seed butter and monk fruit sweetener. Pour in the milk and vanilla and mix until smooth and combined.Add almond flour, coconut flour, baking powder, pumpkin pie spice and cinnamon. Stir until batter is smooth and combined. The batter should be somewhat thick.Allow the batter to rest for 3-5 minutes.
- Meanwhile, preheat waffle iron to high heat. Coat with avocado or coconut oil spray.
- Scoop 1/4 cup batter into the middle of the waffle iron (for mini waffles) or 2/3 cup of the batter for Belgian waffles and spread out slightly to desired shape / size. Close lid and cook until golden and cooked through, or according to your waffle maker's instructions. Once the light turns green or steam stops (about 4-5 minutes, flip and cook for another round (for extra crispy waffles) (another 4-5 minutes). Repeat with any remaining batter.Allow to cool slightly then use a spatula to remove and transfer to plate.
- Serve hot with whipped coconut cream, sugar free syrup, or other toppings as desired.
Nutrition Facts : ServingSize 1 mini waffle, Calories 121 kcal, Carbohydrate 6 g, Protein 5 g, Fat 9 g, Fiber 2 g, Sugar 1 g
EASY PUMPKIN WAFFLES
Pumpkin waffles are perfect for fall! They're lightly spiced and made with real pumpkin puree for a cozy special breakfast.
Provided by Sonja Overhiser
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the waffle iron to the high heat setting.
- In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
- In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
- Lightly brush oil onto the waffle maker. Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron's instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
- Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
Nutrition Facts : Calories 408 calories, Sugar 16.9 g, Sodium 64.5 mg, Fat 17 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 56 g, Fiber 2.2 g, Protein 9.9 g, Cholesterol 93.9 mg
PUMPKIN WAFFLES
This pumpkin waffle recipe is our favorite fall breakfast! If you have any leftovers, store them in the freezer for quick breakfasts throughout the week.
Provided by Jeanine Donofrio
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Preheat a waffle iron.
- In a medium, mix the almond milk and the apple cider vinegar. Set aside.
- In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, nutmeg and salt.
- To the medium bowl, add the pumpkin puree, coconut oil, maple syrup and vanilla and whisk together. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
- Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are crisp (I cook mine for about 5 minutes). Serve hot with maple syrup. (Note: these freeze well, just pop them in the toaster to reheat).
PUMPKIN WAFFLES
With this Pumpkin Waffles recipe you can turn a waffle mix into something special! It only takes a few simple ingredients and some canned pumpkin.
Provided by Erica Walker
Categories Breakfast
Time 12m
Number Of Ingredients 12
Steps:
- Mix waffle mix, eggs, oil, water, pumpkin, spices, and sugar in a medium-sized mixing bowl until smooth.
- Pour batter onto waffle iron and cook until golden brown (or to desired doneness).
- Top with butter, syrup, whipped cream, and/or pecans.
Nutrition Facts : ServingSize 1 waffle, Calories 313 kcal, Carbohydrate 30 g, Protein 9 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 104 mg, Sodium 467 mg, Fiber 3 g, Sugar 3 g
PUMPKIN BELGIAN WAFFLES
Steps:
- Waffles:
- Add yeast to the lukewarm milk. Stir to dissolve the yeast then set aside. In a large mixing bowl combine flour, salt, sugar, cinnamon, ginger, nutmeg, allspice, and cloves. Add softened butter and mix until the mixture is a sandy consistency. Add eggs, pumpkin, milk mixture and vanilla. Mix until the dough is smooth and begins to pull away from the sides of the bowl. Cover and let rise for 45 minutes. Mix in pearl sugar and divide the dough into 1/2 cup scoops. Place on a baking sheet lined with parchment or a silicone mat. Cover while heating waffle iron. Once the waffle iron has heated place one scoop of the dough in the center of the iron. Cook for about 3 minutes depending on your waffle iron. Carefully remove waffle once the sugar melts it is extremely hot and can burn your fingers. Carefully lift waffle out with the aid of two forks. Top with maple whipped cream and a scoop of speculoos. Makes 11 Belgian waffles.
Nutrition Facts : ServingSize 1 g, Calories 410 kcal, Carbohydrate 36 g, Protein 7 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 105 mg, Sodium 280 mg, Fiber 2 g, Sugar 4 g
PUMPKIN SPICE WAFFLES
The best breakfast! Crispy golden on the outside, fluffy on the inside. You'll seriously want to make this all year long! SO GOOD.
Provided by Chungah Rhee
Categories breakfast
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray. In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin puree, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy. Pour a scant 1/2 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven. Serve immediately.
CHOCOLATE BELGIAN WAFFLES
Steps:
- Preheat waffle iron. Spray with non-stick cooking spray right before pouring batter inside.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Use the back of a spoon to create a well in the center. Set aside.
- In a small bowl, whisk together eggs and milk. Add in butter and vanilla and whisk to combine.
- Pour wet ingredients into the well of the flour mixture and whisk until blended. Be careful not to overmix, as the batter should be lumpy.
- Scoop the batter into the preheated waffle iron and cook until waffles are browned and slightly crispy. Repeat with rest of batter. Serve immediately or refrigerate or freeze until ready to serve.
Nutrition Facts : ServingSize 1 serving, Calories 453 kcal, Carbohydrate 61 g, Protein 12 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 302 mg, Fiber 4 g, Sugar 17 g
PUMPKIN WAFFLES ADAPTED FROM TRUE BELGIAN WAFFLES RECIPE
I still have some pumpkin left and I decided to do something different. Pumpkin Waffles, yes, that's right. However, I chanced upon a waffle recipe from Taste of Home which have in fact captivated me instantly. I have wanted to try it immediately. It's True Belgian Waffles, but what about my pumpkin puree??? ... Eh..., I can actually add pumpkin puree to this recipe, right? However, I have no idea how a True Belgian Waffles really taste like; without the addition of pumpkin. So, is there anyone who have tried this True Belgian Waffles without any modification? Anyway, I will do this waffles again without the pumpkin puree and will update you all on this.
Provided by simply beautiful and healthy living
Categories Quick and Easy
Time 25m
Number Of Ingredients 9
Steps:
- 1) In a bowl, combine flour, sugar and baking powder. 2) In another bowl, lightly beat egg yolks. 3) Add pumpkin puree, milk and butter; mix well. 4) Stir into dry ingredients just until combined. 5) Beat egg whites until stiff peaks form; fold into batter. 6) Grease preheated waffle iron with butter and bake according to manufacturer's directions until golden brown. 7) Serve with strawberries, maple syrup or honey.
Nutrition Facts : ServingSize 93 g, Calories 215, Fat 14.88 g, TransFat 0.0 g, SaturatedFat 9.08 g, Cholesterol 64 g, Sodium 266 g, Carbohydrate 17.05 g, Fiber 1.3 g, Sugar 2.39 g, Protein 3.91 g
PUMPKIN-PECAN BELGIAN WAFFLES
These are just unfairly good. Nobody was complaining about delicious ordinary Belgian waffles in the first place, but now they had to go and add a spiced mix of creamy pumpkin and ground pecans to them. Perfect for fall... or, you know, literally any time.
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat a Belgian waffle maker. Lightly grease it (or prepare it as directed by the manufacturer) Sift the flour, baking powder, cinnamon, salt, and nutmeg together into a large bowl. Stir in the pecans. In another bowl, beat the egg yolks until smooth. Stir in the milk, pumpkin, melted butter, and vanilla. Mix well then stir the pumpkin mixture into the flour mixture. Mix until blended. In a small, clean bowl. Beat the egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the waffle batter. Pour 1/2 cup of the batter onto the hot waffle iron and close the lid. Cook for 3-4 minutes or until golden brown. Remove to a plate and keep warm while you prepare the remaining waffles. Serve the waffles warm with maple syrup, cinnamon-sugar, or other desired toppings.
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