Pumpkin Whole Wheat Waffles
It feels a little like a light switch was flipped and we went from summer to fall in the blink of an eye. The mornings and evenings are crisp and cool and everywhere I look the trees and foliage are making their transformation from emerald green to deep hues of red, orange and yellow. I love this time of year.
And because I just can’t resist a good pumpkin recipe in the fall, I had to take a stab at some pumpkin waffles. I’ve bought the Trader Joe’s waffle mix for years, stocking up on a few boxes every fall. And while they’re delicious, my kids were hit and miss in liking them, not to mention I don’t live anywhere close to a Trader Joe’s.
So, with a weekend ahead full of soccer and football, I decided what we needed was a warm, cozy and little bit decadent breakfast to get us through. I’ve made overnight waffles dozens of times and they are literally the easiest way to get delicious, light but crisp waffles. You mix up most of the batter the night before, and really it takes just five minutes. Throw it in the fridge and in the morning, when everyone is ready to eat, mix in the last two ingredients and you’re ready for waffles.
I stirred in pumpkin puree and a few spices and the result was absolutely delicious. Light and fluffy with a hint of pumpkin pie flavor, my entire family gobbled these up.
For a special addition, make honey cinnamon butter to top your waffles. Simply take a softened stick of salted butter. Mix in two tablespoons honey and half a teaspoon of cinnamon. Set that out with some warm maple syrup for a breakfast everyone will beg you to make again and again.
Pumpkin Whole Wheat Waffles
• 1/2 cup warm water
• 1 tablespoon yeast
• 1/2 cup melted butter
• 2 cups milk (2%)
• 1 teaspoon salt
• 2/3 cups pumpkin puree
• 2 tablespoons sugar
• 2 teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat pastry flour
The Next Day:
• 2 eggs, beaten
• 1/2 teaspoon baking soda
Combine the yeast and water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves. Melt the butter in the microwave. Combine the butter with the milk, pumpkin, salt, vanilla, spices and sugar. Test with your finger to make sure the mixture has cooled to lukewarm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.
Cover the bowl with plastic wrap and throw it in the refrigerator. The batter will double or triple in bulk as it rises.
The next morning, beat the eggs together and add them to the batter along with the baking soda, stirring until completely combined.
Make the waffles according to your waffle maker’s instructions, cooking until the waffles are golden-brown. Serve with cinnamon honey butter and maple syrup. Leftovers can be frozen. Warm them in a toaster oven to reheat.