With their deep pillowy pockets and perfectly spiced batter, these Belgian-style pumpkin spice waffles are what you need to make for breakfast all season long. Buttermilk and whipped egg whites keep these pumpkin waffles nice and fluffy, while still maintaining their crispy exterior. Sold yet? Ok- I'll meet you at the waffle maker.
I love kicking off the fall season with these Belgian-style pumpkin spice waffles. Nothing screams sweater weather more than homemade waffles smelling up the kitchen with hints of cinnamon and cloves.
What is the difference between Belgian-style waffles and regular waffles?
Belgian- style waffles are usually deeper and thicker than the classic American waffle. Originally, Belgian waffles were prepared with a yeasted dough, however, these days they are commonly made with baking powder and/or soda. Belgian-style waffles are perfect for catching all the yummy butter and maple syrup!
Here is what you will need for these Belgian-style pumpkin spice waffles:
- Flour- All-purpose flour.
- Baking soda and baking powder- Helps give these waffles a nice rise.
- Ground spices- Cinnamon, ginger, cloves, nutmeg, and mace (optional). If you can freshly grate the nutmeg, it will add a more intense flavor.
- Salt- Kosher or fine sea salt.
- Dark brown sugar- Adds a nice molasses flavor. Be sure to break up any lumps before adding to the batter.
- Eggs- Separate the yolks and the whites. The whites will be added last after they are whipped for ultimate fluffiness.
- Buttermilk- Creates richness and helps to keep the waffles airy.
- Butter- Unsalted and melted then slightly cooled.
- Pumpkin puree- Not pumpkin pie filling- these two are VERY different. I love this brand.
See recipe card for quantities.
See below for steps to make these Belgian-style pumpkin spice waffles. Refer to the recipe card for full instructions.
Combine the flour and spices into a large bowl and whisk thoroughly. In another bowl, add the sugar, butter, pumpkin, egg yolks, and buttermilk. Add to the dry ingredients.
Using a handheld mixer, stand mixer, or whisk, whip the egg whites on high speed until medium peaks form.They should hold when lifting them up with a whisk.
Fold the whipped egg whites into the batter, being careful not to break them up. Let rest for 5-10 minutes.
What to Serve with Belgian-Style Pumpkin Spice Waffles
Sometimes the classics are just fine.
- Maple syrup- the real deal (please). Try infusing the maple syrup with cinnamon.
- Butter- Good old fashioned butter.
- Powdered sugar- Try dusting powdered sugar over the waffles before serving.
- Cinnamon- Top with an additional sprinkling of ground cinnamon.
- Nuts- Sprinkle with nuts (pecan or pepitas/pumpkin seeds) work best.
- Whipped cream - Indulgent? Yes, but I'll allow it.
Unfortunately, you can't make waffles without a waffle maker, but it doesn't have to be a Belgian-style waffle maker. The batter will work in a traditional waffle maker as well.
I have been using this waffle maker for years, and it never disappoints.
These waffles can be wrapped and frozen for up to 3 months. Just reheat them in a toaster when ready to serve.
Be sure not to overmix the batter, and let it rest for at least 5-10 minutes before pouring it into the waffle maker.
Belgian Style Pumpkin Spice Waffles
- 1 waffle iron/maker
- 1 hand mixer or whisk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon ground cinnamon
- ½ tsp ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground mace optional
- ¼ cup dark brown sugar
- 2 large eggs (yolks and whites seperated)
- 1½ cup buttermilk
- 6 tablespoon unsalted butter, melted and slightly cooled
- ½ cup pumpkin puree
- Preheat the waffle maker as per the manufacturer's instructions. Depending on your waffle iron, you may need to coat the wells with baking spray.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices. Set aside.2 cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher or fine sea salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ¼ teaspoon ground mace
- In another bowl, whisk the brown sugar, pumpkin puree, 2 egg yolks, buttermilk, and melted butter. Add to the bowl with the dry ingredients and stir to combine.¼ cup dark brown sugar, 2 large eggs (yolks and whites seperated), 1½ cup buttermilk, 6 tablespoon unsalted butter, melted and slightly cooled, ½ cup pumpkin puree
- Using a hand mixer or whisk on high speed, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter, (being careful not to deflate the egg whites) until just incorporated. Let the batter rest for 5-10 minutes.2 large eggs (yolks and whites seperated)
- Pour the batter evenly into the waffle maker, and cook as per the manufacturer's' directions, until golden brown on both sides (Mine took about 8 minutes).