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–+ servings
Pumpkin waffles stacked on a plate with maple syrup and cinnamon on a wooden surface.

Belgian Style Pumpkin Spice Waffles

With their deep pillowy pockets and perfectly spiced batter, these Belgian-style pumpkin spice waffles are what you need to make for breakfast all Fall.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Breakfast
Cuisine American
Servings 4 (2 waffles each)
Calories 504 kcal

Equipment

  • 1 waffle iron/maker
  • 1 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 seperated)
  • 1½ cup buttermilk
  • 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 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).

Notes

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*

Serving: 2gCalories: 504kcalCarbohydrates: 65.8gProtein: 13.3gFat: 21.5gSaturated Fat: 12.4gCholesterol: 142mgSodium: 712mgPotassium: 581mgFiber: 3.1gSugar: 14.6gCalcium: 267mgIron: 4mg

*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.

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