pumpkin waffles
I warned you, didn’t I? I have a lot of fresh pumpkin puree to use up. Call it my late German grandmother communicating her values to me from the great beyond, but I hate throwing away food. It literally makes me sick to my stomach, that in this land of excess and in a city that appears at times to have run out of ways to spend money so it churns out new ones daily that I am part of this ridiculousness, so frequently throwing away old eggs, milk days before its inevitable demise, fruit and vegetables we always forget about, elaborate dishes that bored me too much to eat twice.
This pumpkin, it’s gonna get used.
And if each use were as delicious as that soup and now these waffles, I might even be tempted to roast that third pumpkin, still lingering all lonesome in the corner of the living room. Tell me, would there be mutiny if I used the remainder of NaBloPoMo (or as Alex affectionately called it just a little while ago, NaBloDishesMo) for pumpkin recipes? Pumpkin, 19 more ways?
Okay, okay, calm down. I was just joking. I wouldn’t do that. Eventually I’m going to have to give up on this bottomless vat of orange puree, but I hope we get a least one more batch of these for breakfast before I do. Not only were they incredibly delicious, when we returned to the apartment this evening, our late breakfast still perfumed the air. I wish finding uses for my excess was always this heavenly.
Pumpkin Waffles
Adapted from several sources
2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray
Accompaniment: warm pure maple syrup
Preheat oven to 250°F and preheat waffle iron.
Sift together flour, brown sugar, baking powder and soda, salt, and spices.
Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far soften than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.
I was just thinking about how much I badly I wanted waffles for tomorrow morning and voila! you posted a delicious recipe for pumpkin waffles. Awesome! I also need to use up my buttermilk too so this will come in handy!
i’m going to use this as a start of a desert to bring to our pre-thanksgiving potluck next weekend. sounds delicious!
I am experiencing intense waffle envy, which I don’t think I’ve ever felt before. Also I think I just drooled on myself.
Boy did I need you this morning. But alas i went to Diner for breakfast and got, are you ready? An egg sandwich with beer battered fried green tomato’s with melt Vermont Cheddar. YUM!
Ok, back to sleep.
Ciao
You might be interested in this recipe, then…
Pumpkin Chocolate Almond Truffles with Amaretto
Ingredients:
1 c pumpkin puree
4 ounces bittersweet chocolate
3 Tbsp butter
1/4 c amaretto or other liqueur
2 egg yolks
1 c toasted almonds, ground
2 c powdered sugar
Cocoa powder
1. Spoon pumpkin puree onto double layer of paper towels, cover with another double layer of paper towels, and press gently to squeeze out excess liquid. Leave covered with paper towels until step 4.
2. Melt chocolate and butter in double boiler (or microwave: heat for 45 seconds and stir, heat again for another 45 seconds, stir gently until chocolate is completely melted and mixture is smooth). Let cool a few minutes.
3. Stir in liqueur and egg yolk. Whisk until smooth.
4. Add ground almonds, sugar, and pumpkin. Whisk or stir until smooth.
5. Cover loosely with plastic wrap, refrigerate at least one hour.
6. Pour some cocoa into a shallow bowl. Remove truffle mixture from fridge. Scoop with a mellon baller and roll into small balls, then roll them in cocoa. Put in wax-paper-lined airtight container. Refrigerate until ready to serve.
Made approx. 36 truffles.
That sounds so yummy….it has been so long since I had waffles, great idea to use pumpkin in it!
Alright… it’s official… you need to send me box of kleenex to sop up the drool that your recipes always cause.
pumpkin cupcakes are awesome, seriously; i put a recipe on 10.31. totally worth trying out to use up the puree.
I’m pretty sure you can freeze pumpkin puree…so maybe one week this winter can be Pumpkin Week on the blog or something?
Those look so good! I know my mom reads this every day so…. Mom, make these for me!!
I love pumpkin waffles. Time to break out a can of pumpkin.
I also love your site. Honestly, I spend a long time drooling over the photos before I get around to reading the text!
Personally, I’d be more than happy to have the rest of the month being pumpkin. All pumpkin, all the time! Yay!!!
Pumpkin…waffles? Swoon! I think I know what I’m having for breakfast on saturday!
I love the idea of using pumpkin in so many different ways, both sweet and savory - the waffles look fantastic!
Deb, do you have an email address that I can write to you privately? I have a couple of questions regarding your blog that are not related to food.
Bring on the pumpkins - I, for one, would be very happy with all pumpkin all November :)
I know this feeling of not being able to throw away food. When I was a kid, I used to not like Thanksgiving, because it meant that my mother was going to use up the extra pumpkin in pumpkin pancakes with apple syrup. While it was too strong to say I hated them, there was something about the consistency that I didn’t like (they never fully cooked in the middle), and the apple syrup just didn’t work for me. To this day I have no idea why I didn’t like them — I like pumpkin, pancakes, and apples — but that was one thing I could skip.
They did smell wonderful, though. These waffles look good.
What say you to the possibility of using acorn squash rather than pumpkins? At the end of the day, it’s all squash, right? And I have two acorn squashes hanging out in my fridge that I can’t bear to throw out despite the fact that they’re getting into a-little-past-prime territory.
I can’t throw away food either — which becomes a problem when the other person in your household isn’t a fan of leftovers… But I just can’t bring myself to waste food! And when you can throw together yummy recipes like this, why would you??
I love pumpkin pancakes and waffles. I, uh, usually order them *covers mouth* IHOP in the fall. I saw the pictures and the title and was willing to throw myself on the floor, begging you to make them for me.
Oh, if you could - whilst you still have the puree - PUMPKIN CHEESECAKE!?!
We don’t have a waffle iron, so is there a way to morph this into pumpkin pancakes? I hear from Alton Brown that waffle batter is not at all the same as pancake batter, so I can’t bring myself to drop this recipe on a griddle with a clean conscience.
I too roasted and pureed pumpkins for the first time this season. And I agree with you - not worth it. My husband, basing his opinion on pumpkin bread alone, claims he can taste the difference.
I ended up using the last of mine (darn) last night cooking up pumpkin soup. I have a pancake recipe I swear by & it would have been interesting to add some pumpkin to it. And Chocolate. My husband also thinks everything tastes better with chocolate.
Thanks for the idea!
the best part of this was the pic of the waffles - showing that you don’t overflow your machine EVERY FRIGGIN TIME like i do. you just let those edges do their thing and everything is beautiful… so great! what an awakening!!!
i’m posting today about a pumpkin cake that also called for well shaken buttermilk. wassup with that? anyway i shook it well. yes i did…
If I’m feeling lazy and am using Bisquick (blech!), then I usually use more egg in the mix for waffles, so maybe if you play around with the egg content, the pancake thing may work. I tried this a couple of years ago with canned pumpkin puree and they were great- try with a berry sauce instead of maple syrup.
Deb,
My family used to freeze butternut squash all of the time. I’m sure you can do the same with pumpkin.
Also, my husband used your pizza dough and sauce recipe this weekend. Super tasty. It never rose though. Not sure why. (I purposely removed myself from the kitchen for the cooking so I can’t hazard a guess.)
Oh my….I’m delurking to say that yes, I think I’m going to have to get a waffle maker. I love your blog, Deb and the pictures…you’re a great photographer. I have my eye on a Canon Powershot G9 for Christmas. :-)
Your waffles look awesome! These would be great for a Holiday brunch. I can also see them with a little ice cream and caramel sauce on top. Uh oh, I can feel my blood sugar rising already!
oh dear lord. these look heavenly! now you have me wondering if it’s possible to make pumpkin pizzelles and put a scoop of vanilla bean gelato in the middle.
Yummy! We had these for breakfast this morning and it was just the thing to cheer up our day. I substituted 1/4 cup quinoa flour, 1 cup whole wheat flour, and 1 cup white flour for the 2 1/4 cup white flour. Delicious! My 9 month old couldn’t get enough of them. Thanks for the morning treat!
I’m having the same pumpkin issues. I felt so virtuous and pleased with myself when I roasted and pureed my pumpkins, but now I’m looking for ways to use it up. So far I’ve done pumpkin muffins and madeleines and I’m thinking pumpkin ice cream next. I wish I had a waffle maker, because these are beautiful. I love how pumpkin makes things so golden.
Deb,
Oh, please roast that other pumpkin and spend the next few days posting pumplin recipes! My husband can’t get enough pumpkin right now and I’d love to have more ideas. Thanks!
Just a suggestion: the puree freezes well. Freeze the leftovers and make something else with it when you are not so pumpkin-overwhelmed.
those look delicious! i’m not much of a waffle-eater, but they certainly are pretty enough. and if you’re looking for another use for pumpkin, this month’s Bon Appetit has a recipe for pumpkin marscapone pie that i think i’m going to try soon.
Oh thank god you were joking… I like pumpkin and all but sheesh! haha… One of the things I love about your blog is the massive variety in the things you cook, so please don’t change that! :-)
I liked your comment about sometimes throwing away elaborate dishes that you’ve made and just can’t find the desire to eat again - I have felt that same way about some things I’ve made. Woops, it just fell right down the garbage disposal!
keep the pumpkin recipes coming, Deb!! I too am on a pumpkin-recipe-baking-kick, due to leftover pumpkin that needs to be used - these waffles of yours are STUNNING!!
whoa
these look wicked tasty
thnx for passing along the info!
Pumpkin Waffles! I was just researching for a recipe. and Lo and Behold.
I had a can of pumpkin puree that I decided to use in pumpkin bread. I added toasted pecans and chocolate chips. It is delicious.
I don’t like to throw away food either and it happens in our house more often than it should. I need to figure out a better way…to start, buy less food, maybe.
Now all I need is a waffle iron!
I cant seem to find canned pureed pumpkin in my part of the world… but boy do I love pumpkins!!! Maybe you can send some of your leftover puree this way? :p Love your blog. :)
Just when I’d convinced myself that I really could live without a waffle iron!
Mmmm. Getting out the waffle iron is always the way to my guy’s heart. Another possibility — my favorite diner in Vermont serves pumpkin-pecan pancakes at this time of year, with, of course, 100% Vermont maple syrup. I can’t think it would be too hard to find a recipe, or even to invent one. Ditto for the other thing I had in Vermont, several years ago, at one of those candy-filled tourist traps: pumpkin fudge. I can’t tell you how delicious THAT was.
ACK! All week I have wanted waffles and I kept telling myself I didn’t NEED waffles. These pictures tell me that I do in fact NEED waffles.
i read this recipe yesterday morning and didn’t realise how deeply it penetrated my soul until this morning when i came back and was thoroughly enjoying the mushroom polenta posting and scrolled down just enough to see the golden, glowing waffle picture which triggered the memory that last night i dreamt i made these waffles. i am going out today to buy a waffle iron. pumpkin isn’t in season in sydney but i’m going to see if i can rustle some up and i’m having these for breakfast on saturday. your site is just wonderful.
thanks
jill
Ooooh….pumpkin waffles….what a great idea..I love it when a fragrant breakfast greets you home at the end of the day, I can almost smell these now, I am definitely making these pronto!
Made these last night: heavenly! They taste great with apple butter.
Pumpkin mousse–it’s FABULOUS.
Wow do those look good! And they will surely help me out with my pumpkin challenge!
Any ideas about modifying this to make pancakes?
These look absolutely amazing. I can’t wait to try them!
If you’re still looking for some more uses for pumpkin puree, I’ve made some awesome pumpkin mini muffins a few times that I’m sure Alex would love (they have chocolate).
I’m tempted by the waffles though. But I think I might make the pumpkin butter instead.
we are officially addicted to these. made a double batch and froze what we couldn’t eat for brunch. they warm up perfectly in a toaster oven for breakfast “to go”.
the success of this recipe prompted me to make the tiramisu cake for for a gathering tonight… thank you!