Today, we’re making waffles!
I grew up on homemade waffles. I loved the aroma coming from the kitchen while they baked. I loved watching the butter melt on them hot from the waffle iron, sprinkling them with powdered sugar or syrup. Later, when I was out on my own, without a waffle maker or time to make them, homemade waffles could only be obtained in a breakfast restaurant, or maybe one of those Belgian waffle dessert places down at the shore, or if someone with a waffle maker decided to make them for me (not likely.) Then came the creation of “healthy” frozen waffles that were whole grain and full of fiber and protein. They became a go to breakfast for me, two waffles and some yogurt or cottage cheese and fruit to top it off. Perfect single girl breakfast.
But have you ever had a frozen waffle that could even compare to a fresh homemade one? I haven’t. When I had kids, I decided that I wanted to be able to make homemade waffles for them, so I bought a waffle maker. I love making waffles and even though I make pancakes just as often, waffles are so much easier. There’s no standing at the griddle waiting for the perfect time to flip. I can just pour the batter in, and once I get the temperature right, just wait for the “ready” beep, to tell me that they’re done.
These waffles are part of my family’s love affair with all things pumpkin, like these amazing muffins or this pumpkin pie milk shake. They are perfectly spiced pumpkin waffles, slightly crispy on the outside, but very tender inside. Instead of drenching them in butter and syrup, I took a page from my single girl years and topped them with yogurt and a sprinkle of toasted pecans. The yogurt is flavored with maple syrup and a bit of cinnamon and it is creamy, sweet and delicious on top of these waffles. Of course, you might be like my husband, who isn’t fond of yogurt. In that case, you should break out the butter and syrup and go to town.
Another great thing about waffles is that they freeze really well, so I always make large batches and take advantage of that option. There’s nothing better than being able to have homemade waffles on demand. Pumpkin waffles with maple cinnamon spiced yogurt. A quick toast on a low setting in your toaster or toaster oven, and you’ve got breakfast!
Now if my kids have frozen waffles, they’re my frozen waffles and they completely trump anything you’d buy from the grocery store.
Pumpkin Waffles with Maple Spiced Yogurt
- 1/4 cup light brown sugar
- 3 Tablespoons cornstarch
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg I use freshly grated
- 2 large eggs separated
- 1 cup whole milk
- 1 cup pumpkin puree not pumpkin pie filling
- 4 Tablespoons unsalted butter melted and warm
For the topping:
- 1 cup plain greek yogurt I used Fage 0% fat
- 2 1/2 Tablespoons maple syrup or 2 Tablespoons +2 teaspoons
- 1/4 teaspoon cinnamon
- 1/4 cup chopped toasted pecans
Lightly oil your waffle maker and preheat to a medium high temperature. My waffle iron has 7 heat settings. Normally I set it on about 3.5 for most of my waffle recipes, but this one worked better on a higher setting, about 5 or 6. You'll have to experiment to find the perfect temperature for your iron.
Combine brown sugar and cornstarch in a large bowl and whisk to break up any lumps. Add the flour, baking powder, salt and spices and whisk to combine.
In a medium bowl, combine the two egg yolks, pumpkin and milk. Whisk in the melted butter.
Add the pumpkin mixture to the dry ingredients and whisk just until combined. It's okay to have some lumps.
In a separate bowl, whip the egg whites with a mixer until stiff peaks form. Gently fold them into pumpkin batter until incorporated.
Pour batter onto preheated waffle iron and cook for 2-3 minutes or until done.
Mix yogurt, maple and cinnamon together in a small bowl. Adjust seasonings to taste. Top hot waffles with yogurt, sprinkle with pecans and serve.
*Leftover waffles may be stored in the refrigerator, covered, for up to 3 days. Reheat in toaster, toaster oven, or oven.
*Waffles may also be frozen. I layer them with wax paper and freeze them in zipper bags. They reheat beautifully in a toaster oven, (or toaster or regular oven) on low heat. The low heat gives the waffle time to thaw before the outside gets overcooked. Or, you can thaw them overnight in the refrigerator and toast them on a higher heat setting until hot and a little bit crispy.
*I have started using just a quarter cup of batter for my waffles, which doesn't completely fill the well of my Belgian waffle maker. I like the smaller portion. If you fill the well completely, this recipe will yield about 10 waffles.
Recipe adapted from Pumpkin Waffles Blog
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