You probably do not remember, but the first time I went to Atlanta, about 1 1/2 years ago now, I had the most amazing sweet potato waffles–I even wrote about them here. I’ve been dreaming of re-creating them ever since, so when my sister bought me this awesome retro cookbook, Pancakes and Waffles: The Fine Art of Pancake, Waffle, Crepe and Blintz Cooking (published 1970), I immediately went searching. And indeed I found them, but then decided since I live in Ohio, not the south, and it is autumn, why not make them pumpkin waffles (I confess I was also lured by the ease of using canned pumpkin).
Oh man these things are good. And real maple syrup complements them perfectly. I made them as part of a “breakfast for dinner” dinner that we had, and everyone was groaning in happiness when we ate. They were just that good. Run, don’t walk, to make these now.
- 2 cups AP flour
- 4 t baking powder
- 1 t salt
- 1 t ground ginger
- ¼ t ground cloves
- 1½ t ground cinnamon
- 2 large eggs, separated
- 1½ cups milk (I used 1% with a dash of cream)
- 1 cup canned pumpkin (or cooked and mashed)
- ½ cup unsalted butter, melted
- ¼ cup packed light brown sugar
- Whisk together flour, baking powder, salt and spices. Set aside.
- Mix egg yolks, milk, pumpkin, melted butter and brown sugar; beat until smooth. Gently mix in the flour mix.
- Preheat the waffle iron.
- Whisk or whip the egg whites until they hold soft peaks. Gently fold them into the batter. Make waffles according to your iron's directions. Serve with whipped cream and maple syrup.
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ashlied says
November 12, 2010 at 4:06 pmThese look and sound heavenly!
Bergamot says
November 12, 2010 at 9:44 pmlook really good
Denise Michaels - Adventurous Foodie says
November 13, 2010 at 10:10 amLove me some pumpkin – in all kinds of ways. I'm more of a pancake gal than waffles. Posted my Pumpkin Pancakes last weekend. Maybe I should put whipped cream on top of mine.
Lisa says
November 15, 2010 at 1:09 amWow, your blog looks great, haven't popped in in a while 🙂 Speaking of 'great', these waffles look phenomenal. I always have a can of pumpkin sitting around that I never get to until T-Day for pies. I'm definitely trying these!!
Allison says
November 15, 2010 at 10:00 pmMmmmm. These look delicious. I <3 breakfast for dinner.
Belinda @zomppa says
November 17, 2010 at 3:18 pmDefinitely breakfast for dinner – especially with that maple syrup!
Sarah says
November 17, 2010 at 4:07 pmI concur on the breakfast for dinner idea. I love this! So perfect for this time of season. I'm really enjoying this blog and I'd love to link to some of your recipes in the future.
-Sarah
Editor
RecipeLion.com
Eliana says
November 17, 2010 at 7:52 pmHmmmm – this looks like the perfect way to start or end any day!
Spice Sherpa says
November 18, 2010 at 4:06 pmNice recipe, sounds and looks scrumptious. Real maple syrup is the only way to go. I've become such a syrup snob I'd rather go without than have the gelatinous, processed stuff. On that same note, my mom gave me some Trader Joe's pumpkin waffle mix. It was too strong–your recipe, however, looks perfect! Thanks for sharing.
Pauline says
January 19, 2011 at 6:12 pmI really want a waffle iron now! My holiday fix wasn't enough.
Alyssa says
March 5, 2012 at 9:35 pmI don’t know why it took me so long to comment…but I LOVE this recipe. Have used it many, many times 🙂 Loved by all 🙂