Pumpkin Waffles
When the leaves are changing colors and the temperatures are dropping, this breakfast is absolute fall perfection.
Pumpkin waffles are delicious and the perfect fall breakfast comfort food. The whipped cinnamon honey butter can be made several days in advance. Be sure to serve with warmed pure maple syrup and chopped pecans. It all comes together to make a truly memorable breakfast that you’ll want to make time and time again.
It’s perfect for an intimate weekend breakfast with a loved one, but it’s also festive and ideal for serving guests, especially during the holiday season.
Every bite is elevated yet pure comfort. You’ll feel like you’re having a spectacular breakfast at one of the best bed and breakfasts in the world. It’s really that good!
Ingredients
For the Whipped Cinnamon Honey Butter
½ cup unsalted butter room temperature
¼ cup powdered sugar
1 tbsp honey
1 tsp vanilla extract
1½ tsp ground cinnamon
For the Pumpkin Waffles (or pancakes)
2¼ cups all-purpose flour
1/3 cup sugar
2 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp allspice
¼ tsp ground nutmeg
½ tsp Kosher salt
5 tbsp unsalted butter cubed and chilled
1½ cups whole milk
¾ cup pumpkin purée (not pumpkin pie filling)
2 large eggs lightly beaten
cooking spray if needed (for waffle iron)
For Serving
Whipped cinnamon honey butter
Warmed maple syrup
1 cup chopped pecans (optional)
Instructions
Make the Whipped Cinnamon Honey Butter
Combine all of the butter ingredients in a large sturdy bowl. Use a hand mixer to beat until combined and fluffy. Transfer to a bowl and keep at room temperature until ready to serve. You can chill the butter for about 10 minutes before serving to help get a more solid scoop.
Make the Pumpkin Waffles
1. Place the flour, sugar, baking powder, cinnamon, ginger, allspice, nutmeg, and salt in your food processor and pulse to combine.
2. Add the cubed butter and pulse about 10 more times, until the butter resembles small peas.
3. In a large bowl, whisk together the milk, pumpkin purée, and eggs. Slowly stir in the flour/butter mixture and continue stirring until a batter forms (there will be visible chunks of butter).
4. If your waffle iron is not nonstick, spray it with cooking spray or use a paper towel to apply a little vegetable oil. Preheat the waffle iron to your desired setting.
5. Ladle enough of the batter over the grid to just fill all of the crevices. Lower the lid and ook until golden brown, 4 to 7 minutes (depending on the size of your waffle iron).
6. Serve at once with a dollop of whipped cinnamon honey butter on top, along with warmed maple syrup and chopped pecans.
Notes
You can use pumpkin pie spice in place of the spices. You’ll need 1¾ tsp. We recommend the individual spices, but the pumpkin pie spice is good, too.
The batter can be cooked as pancakes, too.
The recipe can easily be doubled. Preheat your oven to 225°F and after you’ve made each batch of waffles, place in the oven until ready to serve.
The whipped butter can be made several days in advance. Keep covered on the counter. The waffles can be prepared up to several hours in advance of serving. To reheat, cover and place in a 225°F oven until warm.
To watch the video of Kris and Wes making these waffles, visit HowToFeedALoon.com
Subscribe to their YouTube channel: YouTube.com/Channel/UCF4juqn-kPpzveBzlHeiSFQ
