With their deep pillow-like 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'm no stranger to seasonal waffles. I can never resist a breakfast inspired by the flavors of fall- pumpkins, apples, and all those cozy spices that make fall feel like a celebration.
These are not traditional Belgian waffles since they aren't made with yeast; however, they ARE made in a deep-groove Belgian waffle maker to get large and fluffy waffles. The deep grooves are perfect for cradling maple syrup and melted butter. Yum!
Jump to:
Ingredients
No yeast needed here, just some basic pantry ingredients to get you started on a delicious fall breakfast.
- Flour- All-purpose flour.
- Baking soda and baking powder- Replaces traditional yeast for that soft and fluffy 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. Use any leftover buttermilk to make this French toast!
- 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.
Instructions
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 (just adjust the amount of batter for your waffle maker). I have been using this waffle maker for years, and it never disappoints.
Step 1. Whisk together the flour, baking soda, baking powder, salt, and spices in a large bowl. In a separate bowl, add the sugar, butter, pumpkin, egg yolks, and buttermilk. Add to the dry ingredients.
Step 2. Grab a medium bowl. 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 with a whisk.
Step 3. Fold the whipped egg whites into the batter, being careful not to break them up. Let rest for 5-10 minutes. Drop about ½ cups of batter in a pre-heated waffle maker and cook as per the manufacturer's directions.
*These are abbreviated instructions. See recipe card below for the full list of directions.
👩🍳Expert tip
Don't overmix the batter. Let it rest for at least 5-10 minutes before pouring it into the waffle maker.
Serving suggestions
Sometimes the classics are just fine.
- Maple syrup- the real deal (please). Try infusing the maple syrup with cinnamon.
- Butter- Good old-fashioned butter. To make the pumpkin butter shown in the pictures, just add a tablespoon of pumpkin puree to about 6 tablespoons of softened unsalted butter. Whisk together with cinnamon and sugar to taste.
- 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.
Jenn's Signature Serve
Pumpkin Waffles + Sweet Whipped Cinnamon Pumpkin Butter
Storage
These waffles can be wrapped and frozen for up to 3 months. Just reheat them in a toaster when ready to serve.
Frequently asked questions
Pumpkin pie filling is exactly what it sounds like. It already has ingredients like evaporated milk, sugar, eggs, and spices. You DON'T want to use this for waffles. Look for pure pumpkin or pumpkin puree in a can. It will have no other ingredients but puréed pumpkin.
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!
More seasonal favorites
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Belgian-Style Pumpkin Spice Waffles
Equipment
- Belgian-style waffle maker (deep groove waffle maker)
- hand mixer or whisk
Ingredients
- 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 separated), room temperature
- 1½ cup buttermilk, room temperature
- 6 tablespoon unsalted butter, melted and slightly cooled
- ½ cup pumpkin puree
Instructions
- 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 separated), room temperature, 1½ cup buttermilk, room temperature, 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 separated), room temperature
- Pour the batter evenly into the waffle maker (about ½ cup batter), and cook as per the manufacturer's directions, until golden brown on both sides (Mine took about 7-8 minutes per batch of 4 waffles).
Notes
- When using my Belgian waffle maker, I will add about ½ cup of batter to each well. If using a conventional waffle maker (shallow pockets), follow the manufacturer's instructions for the amount of batter to be added to the waffle iron. This type of waffle maker will also yield more waffles.
- Leftover waffles can be stored in the refrigerator for 2 days or wrapped tightly and frozen for 3 months. When ready to eat, place them in the toaster to heat and get them crispy again.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Danika Fredricksburg says
Delicious recipe! I think the buttermilk adds such an amazing boost! And thnx for the tip on how much to fill with either type of waffle maker, I think I've been doing wrong all these years!