I gave my sweet husband a challenge today. I asked him to make waffles using the left over pumpkin puree in the fridge. After first consulting a few of the recipe books in our kitchen, and not seeing what he liked, he decided to get creative. He ended up with the perfect pumpkin waffles!
The recipe was created by my husband looking at several other pumpkin recipes, taking the parts that looked like they would work, mixing in a waffle recipe, and mixing all of that together. The spices from all the pumpkin recipes were basically the same, just in different ratios. My husband said he decided just to make the spices for this recipe “easy”—a simple ratio, that’s easy to remember – 1 to 1 to ½. That’s my husband, the math teacher.
Here are some noteworthy things about this recipe:
First, the batter is going to look runny. It will be tempting to add a bit more flour after the dry and wet ingredients have been mixed. I even told my husband he needed to add more flour. He didn’t, and we are glad he didn’t. The pumpkin in the recipe helps the waffles stabilize and solidify. Don’t add extra flour.
Second, these waffles take just a bit longer to cook than waffle irons normally allow for. My husband let the waffles cook about 30 seconds to 1 minute more after our waffle iron’s “ready” light turned on. The waffles are ready when the pumpkin smell is strong enough to smell in the steam.
Third, be sure to mix the wet and dry ingredients separately before mixing them together. This makes sure there aren’t clumps of ingredients in the batter and makes for a better waffle texture.
Fourth, these waffles are made with 2/3 cup of sugar. They are inherently sweet and don’t need much of a topping. We made cinnamon butter to top the waffles. We also added a sprinkling of powdered sugar, but that’s all. Even my children enjoyed the waffles with the cinnamon butter and powdered sugar. (They are usually “drown the waffles in syrup” type waffle eaters.) However, a little bit of Homemade Caramel Sauce and whipped topping makes these waffles into a tasty dessert.
I usually don’t enjoy waffles without a topping, but these waffles are sweet and delicious by themselves. They also don’t have the waffle aftertaste that sometimes accompanies plain waffles. When my husband gave me a taste to try, it just melted in my mouth and tasted like I was eating pumpkin pie.
The recipe made enough waffles to feed our ravenous family of seven. Each child had more than one serving and there were still leftovers.
These waffles make a great Sunday brunch and are sure to be a fall family favorite.
Do you have a favorite brunch recipe? I’d love to try it. Post it here in the comments, on FaceBook, or Instagram.