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Ultra close-up macro of golden deep-pocketed Belgian pumpkin spice waffles with melting cinnamon honey butter and pure maple syrup

Crispy Fluffy Pumpkin Spice Belgian Waffles

Crisp and golden on the outside with deep caramelized pockets, and wonderfully light and fluffy on the inside. Infused with real organic pumpkin purée, tangy buttermilk, and fragrant autumn spices, these homemade Belgian waffles are the supreme cozy fall breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 waffles
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

Dry Spiced Flour Blend
  • 2 cups all-purpose unbleached flour, spooned and leveled
  • 3 tbsp light brown sugar, packed
  • 2 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp fine sea salt
Wet Pumpkin Buttermilk Batter
  • 1 cup pure pumpkin purée (not pumpkin pie mix)
  • 1 1/2 cups cultured buttermilk, room temperature
  • 2 large farm fresh eggs, whites and yolks separated
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla bean paste or extract
Cozy Serving Toppings
  • 1/2 cup pure amber grade-A maple syrup, warmed
  • 4 tbsp cinnamon honey butter or whipped cream
  • 1/3 cup toasted Georgia pecans, roughly chopped

Method
 

Separate Eggs & Whip Whites (The Secret to Fluffiness)
  1. Preheat your Belgian waffle maker according to manufacturer instructions. Set oven to 200°F (95°C) with a wire rack set over a baking sheet to keep waffles warm and crisp as they finish.
  2. Separate the egg yolks and egg whites into two clean bowls. In a medium bowl, whip the egg whites with a handheld mixer until stiff peaks form. Set aside.
Whisk Dry & Wet Mixtures
  1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and sea salt.
  2. In a separate bowl, whisk together pumpkin purée, buttermilk, melted butter, egg yolks, and vanilla until smooth and uniform.
  3. Pour the wet pumpkin mixture into the dry flour blend. Stir with a silicone spatula just until combined (do not overmix; small lumps are welcome).
  4. Gently fold the whipped egg whites into the batter in two additions using wide sweeping strokes until no large white streaks remain.
Bake to Crispy Perfection
  1. Lightly brush or spray the hot waffle iron with oil. Pour about 1/2 to 2/3 cup of batter (depending on iron size) into the center.
  2. Close and bake for 4 to 5 minutes, or until steam stops escaping and the exterior is deeply golden-brown and crisp.
  3. Transfer cooked waffles directly onto the wire rack in the warm oven. Serve immediately topped with whipped cinnamon honey butter, toasted pecans, and warm maple syrup.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 38gProtein: 6.5gFat: 12gSaturated Fat: 6.8gCholesterol: 82mgSodium: 340mgPotassium: 210mgFiber: 2.8gSugar: 9gVitamin A: 3450IUCalcium: 120mgIron: 2.4mg

Notes

Whipping the egg whites separately and folding them into the batter creates thousands of tiny air bubbles, guaranteeing an extraordinarily light, airy interior beneath the shatteringly crisp waffle crust.

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