Belgian Pumpkin Waffles Recipes

Steps:

• Preheat oven to 275 degrees. Set a rack on a rimmed baking sheet and place in oven. Preheat waffle iron according to manufacturer's instructions.
• In a medium bowl, whisk together flour, spices, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together, eggs, milk, pumpkin and melted butter; add flour mixture and mix just until batter is combined.
• Lightly coat waffle iron with cooking spray. Pour about 1 cup batter into center of iron (amount may vary depending on size of iron), spreading evenly with a spatula. Cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with butter, syrup and pumpkin seeds.

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

Steps:

• In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

Steps:

• Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
• Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
• Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
• Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
• Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

Steps:

• Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
• In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
• Gently fold in the flour mixture.
• Cook according to your waffle iron directions.
• I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
• They come out a nice deep, golden brown.
• These are great with a little bit of syrup, but would also be great with honey butter.

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

Steps:

• Preheat a waffle iron.
• If you want to hold the finished waffles until serving time, preheat an oven to 200°F (93°C).
• Melt the butter, set aside.
• In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt.
• Using a rubber spatula, or handheld electric mixer, mix together well.
• Stir in the flour, baking powder and baking soda.
• The mixture will be thick and a little lumpy.
• Don't try to smooth it out; just mix until the ingredients are incorporated.
• In another bowl, beat together the milk, sour cream, eggs, rum and vanilla.
• Add the liquid ingredients to the pumpkin mixture and stir until combined.
• Fold in the melted butter.
• Whether or not your waffle iron's grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky.
• Brush or spray the grids again only if subsequent waffles stick.
• Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturer's instructions) onto the hot iron.
• Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden.
• If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.
• Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and maple syrup. They're great with a cup of hot or cold cider.

Steps:

• Preheat belgium waffle machine.
• Combine dry ingredients in large mixing bowl or stand mixer.
• Make a well in the center, and add in remaining wet ingredients.
• Mix in walnuts, if using.
• (Add up to another 1/2 cup of milk if your batter appears particularly thick).
• Pour batter into waffle iron per your units' instructions.
• Enjoy!

Steps:

• Mix together flour, egg yolks, sugar, salt and the milk until you obtain a dough without lumps.
• Add the melted butter and the whipped egg whites.
• Bake in a hot waffle iron. You only need to grease it for the first waffle if you're using an non-stick waffle iron.
• Serve hot with some powdered sugar on top.