Waffles are a favorite in our house…so much so that we will often have them for dinner! Whenever we make waffles (or pancakes, for that matter), I usually end up making a triple or quadruple batch and freeze the leftovers. My kids love to have pancakes or waffles for breakfast before school and by doing this, I can't even remember the last time I have purchased frozen waffles.
We love all things pumpkin in this house so this is the time of year that we switch over to making pumpkin pancakes and pumpkin Belgian waffles.
The best part about Belgian Waffles is how light and fluffy they stay on the inside, while still being crispy on the outside. This is accomplished in 2 ways:
- Having the right waffle maker – you need to have a proper Belgian waffle maker to get the best results. The deep wells just ensure that they will turn out right. If you don't want or have the space for 2 waffle makers, you will get good results making a “regular” waffle recipe (even from a box mix) in a Belgian waffle maker….so if you have to pick one, get the Belgian!
Whipping the egg whites separately and folding them in before cooking – so many people think that Belgian waffles are all about the waffle iron. That is only half of the equation! You can't just pour regular waffle batter in to a Belgian waffle maker and call them Belgian waffles (well – you can, but you would be wrong). You need to use a mixer (I use my Kitchen Aid) and beat the egg whites until they form stiff peaks and then fold the egg whites in to the batter. This is what makes this Belgian waffles recipe turn out perfectly!
These pumpkin Belgian waffles are a favorite in our house and I hope that they will be in yours as well! Scroll down to the complete directions!
- ¾ cup Brown Sugar
- 3 tbsp Cornstarch
- 1¼ cup Flour
- 1½ tsp Baking Powder
- ¼ tsp Salt
- 3 tsp Cinnamon
- ½ tsp Ginger
- ¼ tsp Cloves
- ¼ tsp Nutmeg
- 2 Eggs
- 1 cup Milk
- 1½ cup Pumpkin Puree
- 4 tbsp melted Butter
- Place all dry ingredients to bowl and whisk to mix well.
- Separate your eggs.
- Place yolks, pumpkin, milk and melted butter in a large bowl and mix to blend.
- Add pumpkin mixture to dry ingredients and mix until just combined.
- In a separate bowl, whip egg whites until stiff peaks form.
- Gently fold egg whites into batter.
- Pour batter into heated and oiled waffle maker and bake following the directions for your waffle maker.
- Served with whipped butter, pecans and maple syrup.