Pumpkin Spice Waffles, a great weekend breakfast made with pumpkin puree and topped with maple cream, syrup and toasted pepitas.
Long weekend mornings are made for relaxing. They’re made even better when you can enjoy a nice long brunch with friends and family. These pumpkin spice waffles are the perfect thing for company. They’re easy to make and can be kept warm in the oven while everyone slowly wakes up and wanders into the kitchen blurry eyed and hungry.
The pancakes are made with pumpkin puree and lots of spices for a fun seasonal flavor. Then they’re topped with big dollop of lightly sweetened maple whipped cream. But, we’re not done yet! Top them with a handful of toasted pepitas tossed in sugar and a pinch of salt for a sweet-salty crunch and a drizzle of maple syrup. That’s what weekends are all about!Print
Pumpkin Spice Waffles with Maple Cream and Pepitas
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 Servings
- Category: Brunch
- Maple Cream
- 2 tablespoons pure maple syrup
- 1/2 cup heavy cream
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup pepitas
- 1/2 teaspoon coconut oil
- 2 teaspoons sugar
- Pinch fine sea salt
- Pumpkin Spice Waffles
- 2 cups all-purpose flour
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 eggs, separated
- 1 1/4 cups buttermilk
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1/4 cup coconut oil, melted
- In a medium bowl, beat together maple syrup, heavy cream and pumpkin pie spice with eclectic mixer until soft peaks form; refrigerate until ready to serve.
- Heat oven to 375°F. Spread the pepitas in a single layer on a baking sheet. Bake for 8 to 10 minutes, stirring after 5 minutes, until they smell nutty and are light golden brown. Immediately toss with coconut oil, sugar and a pinch of salt.
- In a large bowl, combine the flour, 2 tablespoons of the sugar, baking powder, pumpkin spice, cinnamon and salt and whisk until well blended; set it aside. Add the egg whites to the bowl of an electric mixer. Beat on medium-high speed until stiff peaks form. Beat in the remaining 2 tablespoons sugar. Set the eggs whites aside for a minute.
- In a medium bowl, whisk together the egg yolks, buttermilk, pumpkin and coconut oil. Add the wet ingredients to the dry and stir until just combined – do not overmix. Finally, fold in the whipped egg whites until the batter comes together. Heat your waffle iron to the desired setting and cook the waffles according to your appliance’s directions.
- Serving Size: 1 Serving
- Calories: 467
- Sugar: 17.1g
- Sodium: 367.7mg
- Fat: 24.2g
- Saturated Fat: 14.5g
- Unsaturated Fat: 10g
- Carbohydrates: 52.7g
- Fiber: 2.3g
- Protein: 11.6g
- Cholesterol: 91.2mg
What’s your favorite pancake topper?
Can’t get enough waffles, here are a few more…
Aretha Frankenstein’s Waffles of Insane Greatness from Food 52
Dark Chocolate Waffles from Bon Appetit
Vanilla Yeasted Waffles with Roasted Peach Maple Syrup from How Sweet It Is
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