A crisp, pipping hot, whole wheat pumpkin waffle topped with bananas, whipped cream and Halloween sprinkles. A special fall breakfast for someone extra special.
My grandson had a sleep over at grandma’s house Friday night and requested waffles for breakfast the next morning. I had some leftover pumpkin from the Pumpkin Chocolate Chip Bundt Cake, so I decided to combined my favorite waffle recipe, Whole Wheat Yeast Waffles with my Pumpkin Pancake Recipe. Since I’ve been working on some Halloween cookie recipes and had sprinkles on the counter, I decided it would be fun to top the waffles with a little whipped cream and Halloween sprinkles too.
One of the great things about this waffle recipe is you can make the batter the night before, so it’s ready to use in the morning. Yeasted waffles bake up a little bit more crisp than traditional waffles, which is especially nice because pumpkin can make waffles a little softer than traditional waffles.
The batter bubbles up and grows in the fridge overnight, so be sure you put it in very large bowl so you don’t wake up to a mess in your fridge. I forgot to make the batter the night before and this bowl probably wouldn’t have been big enough if left much longer than two hours.
The pumpkin flavor and spices add a subtle warm fall flavor to the waffles, but the smell of cinnamon and pumpkin pie spices while the waffles are baking is intoxicating.
Whole Wheat Pumpkin Yeast Waffles
- 2 2/3 cups whole wheat pastry flour
- 2 1/4 teaspoons (1 package) yeast*
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 3 tablespoons brown sugar
- 1 3/4 cups milk
- 3 eggs
- 2 teaspoons vanilla
- 3/4 cup canned pumpkin
In large mixing bowl, combine flour, yeast, cinnamon, pumpkin pie spice, and salt.
In medium saucepan or large microwave safe bowl, combine oil, brown sugar and milk. Heat to 120° to 130°.
Add heated liquid ingredients to dry ingredients and blend on low speed until combine. Add eggs, vanilla, and pumpkin. Beat 2 to 3 minutes on medium speed.
Cover bowl; refrigerate batter several hours or overnight.
Bake waffles as recommend in your waffle maker until golden brown.
Serve the waffles immediately. (These waffles freeze and reheat well.)
Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
Adapted from Red Star Yeast.
My grandson loves the whipped cream in the can. I don’t buy it often, but that sweet face is hard to resist. “More cream pease.”