Belgian-Style Pumpkin Spice Waffles

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- we'll meet you at the waffle maker.

We're no stranger to seasonal waffles. We can never resist a breakfast inspired by the flavors of fall pumpkinsapples 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 suited to cradling maple syrup and melted butter. Yum!

No yeast needed here, some basic pantry ingredients to get you started on a good 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. 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 different. We love this brand.

See recipe card for quantities.

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 (adjust the amount of batter for your waffle maker). We 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 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, 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 we'll allow it.

Jenn's Signature Serve

Pumpkin Waffles + Sweet Whipped Cinnamon Pumpkin Butter

Keeping leftovers

These waffles can be wrapped and frozen for up to 3 months. reheat them in a toaster when ready to serve.

Kitchen questions

Can we use pumpkin pie filling?

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.

What is the difference between a Belgian-style waffle and a regular waffle?

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 suited to catching all the yummy butter and maple syrup!

More seasonal favorites

Ingredients

Makes 8 waffles

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp Kosher or fine sea salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ¼ tsp ground mace (optional)
• ¼ cup dark brown sugar
• 2 large eggs (yolks and whites separated), room temperature
• 1½ cup buttermilk, room temperature
• 6 tbsp unsalted butter, melted and slightly cooled
• ½ cup pumpkin puree

Equipment

• Belgian-style waffle maker
• hand mixer or whisk

Method

1. 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.

2. In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices. Set aside.

3. 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.

4. 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.

5. 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).

Kitchen notes

• When using our Belgian waffle maker, we will add about 1/2 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.