Pumpkin – most people either love it or hate it. I am firmly in the ‘love it’ camp. It’s one of the things I love best about fall. When All Things Pumpkin bombard Pinterest & Twitter full force, I know cooler weather is on the horizon. So hang on to your butts, because the Theme Weavers are celebrating all things orange and tasty with Pumpkin Week and an array of our fall favorites.
“We’re staying up late telling scary stories, and in the morning I’m making waffles!” –Donkey from Shrek. These gorgeous pumpkin waffles are laced with toasted hazelnut meal, buttermilk and a hint of fall spice. Seriously, friends… if we just had smell-a-vision, you’d be clamoring to get over here for breakfast. They smell HEAVENLY! And I’ll use any excuse to break out our vintage waffle maker (circa 1982). Don’t laugh; it works. But before we do anything, we need to plug in the waffle maker and let it start getting good and hot.
Please don’t laugh at my waffle maker. She may not look like much, but she’s a beast. And for the record, she’s not dirty, she’s just well-seasoned. While the waffle maker heats up, let’s prep the ingredients. I like to start with the wet stuff.
Then I toast the hazelnut meal in a non-stick skillet and toss it in with all the dry ingredients. Don’t be like me and forget the brown sugar until the last possible second (hence the golden brown blob in the photo below). If you think food bloggers are miraculously flawless and free of mistakes, you are quite mistaken. Trust me – I screw up all the time. I just don’t show you that part.
Once your wet and dry ingredients are ready to go, take those egg whites and beat the tar out of them. We have one of those awesome KitchenAid stick blenders with a whip attachment that makes short work of this step. If you don’t have one yet, you should think about it. They are the Mighty Mouse of kitchen tools. When your egg whites hold firm peaks, they’re ready to roll.
To blend all of this into pumpkin perfection, whisk the dry ingredients in a large bowl. In a separate bowl, whisk your wet ingredients (except for those egg whites). Then invite the wet ingredients to play with the dry ingredients and blend them together with a whisk until they’ve all gotten to know one another better. Then it’s time to fold in those fluffy, snow-capped egg whites. Just remember – they’re sensitive. Fold slowly so you don’t scare the fluff out of them. Patience pays off in fluffy waffles here.
When your batter is blended, it’s time to start makin’ the waffles. I always spray my hot waffle iron with a little of that canned cooking spray before the first waffle hits the pan, just to be safe, because no one wants to sit in the floor and cry when the first one refuses to release and burns. No one.
Remember when I said food bloggers make mistakes? Well, here’s your peek behind the curtain. Proof that I’m just like you (if you like to slop your waffle batter onto the machine and say ‘Sure…that looks like enough. Why not?’).
It’s not tragic or anything, it just takes longer to clean up. So for my waffle maker one cup minus 2 tablespoons = the perfect amount of batter for one waffle. I can’t speak for your waffle maker, so you’ll just have to get in there and give it a shot. If yours do run over, though, please promise you’ll tweet me a quick pic, because that would make me feel SO much better. #WaffleWrecks
Hello, Gorgeous! So my first waffle may have been a mess, but when the second one came out PERFECT, you can bet your sweet bippy I did a happy dance. If you’re happy & you know it clap your hands {clap! clap!}
So let’s talk toppings. These waffles are so rich and fragrant, they just need a little something sweet on top. I chose cinnamon honey butter. Because butter is a given. Adding cinnamon and honey (or agave if you like) just brings it all in for a big group hug. I make it the night before and chill it so it’s scoopable. Yum.
When that scoop of honey butter starts to melt into a hot waffle, I promise your eyes will roll back in your head and your heart will beat a little faster. And the only thing better than one hot waffle with honey butter is a big pile of them. You can poke me with a fork now; I’m done.
NanaBread’s Hazelnut Pumpkin Waffles:
4 large eggs, separated
1 cup buttermilk + 1 cup vanilla milk
OR 1 cup buttermilk + 1 cup of whole milk
1 cup canned pumpkin puree (not pumpkin pie mix)
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup Bob’s Red Mill hazlenut meal
2 cups all-purpose flour
1/3 cup brown sugar, packed
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Pre-heat your waffle iron while you mix up your waffles. To make, blend the egg yolks (egg whites come in later), buttermilk and milk, pumpkin, melted butter and vanilla in a bowl and whisk until well blended. In a non-stick skillet, toast the hazelnut meal over medium-low heat until it just starts to take on some color and smells robust and fragrant. Toss it into a large mixing bowl and add the flour, baking powder, baking soda, salt and spices. Whisk to combine. Add the wet ingredients to the dry ingredients and whisk until thoroughly blended.
In a deep mixing bowl, beat the egg whites until they form and hold firm peaks. Using a rubber spatula, gently fold the egg whites into the waffle batter. I like to scrape to the bottom of the bowl and flip it once very gently, then turn the bowl a quarter turn and repeat the process until you can no longer see streaks of egg whites (see photo above). Once blended, you’re ready to bake.
Lightly spray your hot waffle iron with cooking spray. Depending on the size of your waffle iron, spread one cup of batter (if your waffler makes one waffle) or up to two cups (if your waffler makes 4 smaller waffles). It truly depends on your machine, so use a little caution on that first one and adjust as needed until the batter spreads to all edges without running over. When done, remove from the waffle iron and place it on a ceramic plate; cover with a clean kitchen towel to keep them warm while the others bake. My old-school Belgian Waffler made seven waffles. Two died immediately and the others were frozen for later. These will keep in the fridge for 3-5 days or in the freezer (wrapped in waxed paper and placed into air-tight freezer bags) for up to six weeks.
Cinnamon Honey Butter:
1/2 stick of butter, softened
1 cup of your favorite local honey (or agave nectar)
1 teaspoon ground cinnamon
Beat together until smooth and creamy. Scrape into an airtight container and chill until needed. To use, simply scoop a tablespoon on top of a toasty warm waffle and enjoy. So good, y’all. So, so good.
Before I go, don’t forget to drop in on our other Pumpkin Week participants:
Monday
Kirsten @ Comfortably Domestic – Pumpkin Cinnamon Rolls
Beka @ Kvetchin’ Kitchen – Pumpkin Streusel Bread
Tuesday
Carrie @ Bakeaholic Mama – Pumpkin Pie Macarons
Jeanne @ Inside NanaBread’s Head – Look, Ma! I made waffles!
Wednesday
Megan @ Country Cleaver – Mini No-Bake Bourbon Pumpkin Cheesecakes with Crumble Topping
Allison @ Decadent Philistines – Pumpkin Marshmallows & Pumpkin Spice Syrup
Shanna @ Pineapple & Coconut – Creamy Maple Bacon Pumpkin Risotto
Thursday –
Anne @ From My Sweet Hear – Pumpkin Doughnuts with Cream Cheese Icing & Candied Pepitas
Kat @ Tenaciously Yours – Marbled Pumpkin Gingersnap Tart
Madelyn @ La Petite Pancake – Pumpkin Spice Cake with Maple Frosting
Friday –
Madeline @ Munching in the Mitten – Savory Pumpkin Tart
Lauren @ Climbing Grier Mountain – Pumpkin Mousse with Candied Squash
Kirsten @ Comfortably Domestic – Pumpkin Kiss Cookies
Saturday –
Beka @ Kvetchin’ Kitchen – Pumpkin Scones
Monica @ The Grommom – Pumpkin Ice Cream
Note: this recipe is adapted from Smitten Kitchen.
Inside NanaBread's Head 
Such a fun post! We’re still rockin 100F, but all of a sudden I smell fall. That waffle looks and sounds divine! Now, to find pumpkin purée over here…
Haha… sorry to tempt, especially if you can’t find pumpkin puree. I almost died when I saw that it’s still 100F there, but then we just broke the 90F barrier with our recent ‘cold front’ (such a relative term). Hope you find it soon so you can get your waffle on! -j
I just left a long comment and now I don’t see it. This computer has a mind of it’s own! I’m definitely in the “love pumpkin” camp too Jeanne. I’m not laughing at your 1982 waffle maker (I was a senior in high school that year). That certainly dates me – doesn’t it? I’ve found that the older appliance far outlast their new counterparts. Thanks for sharing this recipe. I just made a pumpkin spice cake and have enough pumpkin left over to make a batch of these yummy waffles – perfect timing!
Class of 1981 here, and you know what? I still have my slow cooker, electric skillet and electric carving knife from the early 80’s – and they ALL still work! They don’t make them like they used to. (We’ve officially hit that phase of sounding like our parents or even grandparents.) Loved your pumpkin spice cake. Perfect for Pumpkin Week shenanigans. Hope you love the waffles! -j
Holy cow! If this post didn’t make me want to fly down there and have a big ol’ hug, I don’t know what will! LOVE every last bit of it because it is so full of YOU. The quote from Donkey in Shrek had me going, but I about died thinking you were going to tell us to “go ahead and take a run at it!” I’m firmly in the eyeball-the-batter-and-see-what-happens camp when it comes to making waffles. If I don’t have one slop over the edges, it hardly seems like a worthy effort.
#WaffleWrecks need to be A Thing. Let’s do it.
I would totally make you a big steaming pile of waffles if you would just come back down here. Pretty please. And bring your boys (all 5 of them). I’ll double up on waffle fixin’s so you can take a run at it. :)
One of these days, I’m going to bring my circus to your doorstep. It’ll be chaotic, and the most fun we’ve ever had. Count on it!
It will be epic.
I’m going to have to try these this weekend!! And can you put a print button on those recipes?? please?? :)
Hahaha… I’ll have to look into a print button, but I don’t think it’s available for cheapos like me who use the free WordPress service. Guess it’s worthy of some research.
I don’t have a waffle maker, but you best believe I’m going to make that cinnamon honey butter and put it on everything. I have yet to meet someone capable of making waffles without overflowing…yer doin just fine. ;)
Hey, Mads… you can use this batter as pancakes, too. BOOM! (drops mic)
This post only reconfirms why you are my favorite person on this planet! You’ve taken my one true breakfast love and turned it into something epic. For that, I am internally grateful! #teamwaffleforlife
Sisterhood of the Anything Waffles – that’s us.
I’ll take a waffle just about any way I can get it.
Thanks, Lauren! Love you back! -jeanne
My boys…will love these…They are in a huge waffle stage and this recipe sounds marvelous!! I’m with you–this may be our best theme week ever!!!
Aloha…(happy dancing with you here!)
Hooray! You’ll have to let me know if you try them. Please say hello to your boys for me! -j
For the reals, I have the same waffle maker. What I don’t have is these waffles. Must correct that asap!
Shut up! You have the same waffle maker? Jen, I swear sometimes it seems as though we’re cosmic twins or something. Hope you enjoy the waffles. I’ll think of you every time we use our waffle maker now! -j
LOVE these beautiful waffles, Jeanne! (and crepes, pancakes, waffles….the first one NEVER comes out well for me!). I’ve used almond meal, but not hazelnut meal before…actually didn’t even know it existed! But now I’m dying to try it! And your waffle maker……pure vintage….and I envy you! I bought extra pumpkin for this weeks shenanigans….so I’m looking forward to trying these this weekend! : )
Anne,
I have coconut meal in the freezer and was thinking about making coconut chocolate chip waffles with it. Like an Almond Joy in waffle form. The toasted hazelnut meal in these just took them to a higher level – so fragrant and so fabulous. I hope you’ll let me know if you try them and love them as much as I do. -j
These waffles with a dab of cinnamon honey butter sounds like a plate of heaven. I love your waffle maker too. Thank you for sharing!
Thank you, Monet. They really are heavenly. The aroma while these are baking is otherworldly. If I could bottle it into a perfume, I’d be rich (and smell delicious). Thanks for dropping in and commenting! -jeanne
I just licked my monitor.
Hahaha…. that is the greatest compliment a food blogger can get. Thanks, Claudia! Hugs to you – jeanne
This is heaven right hurrr. Love love the flavors!!
Thank yuh. Thank yuh verr much. :)
I feel like these would be very tasty with some ice cream and maple syrup if one wasn’t feeling the butter (or if it was 8:47 at night instead of the morning). Is that weird?
Not weird at all. Nay, one might say fabulous! Toasted until warm with vanilla or dulce de leche ice cream and a shake of cinnamon? YES.
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I want to make a mattress out of these and sleep in fluffy, pumpkin heaven. I’m also thinking that these would be good with some fried chicken on top… because… pumpkin is a vegetable?
Anyways – these look fantastic and I cannot WAIT to try. Oh, and I always (ALWAYS) get as much batter on my counter as IN the waffle makes. You’re not alone.
Thank you for your honesty, Beka. Knowing you decorate your counter with waffle batter like me helps soothe my insecurity. And while you know I’m not a sweet & meat girl, I’m thinking if we’re making a bed out of these fluffy pumpkin waffles, a few ribbons of that super-thin Danish chocolate Kirsten doles out would make perfect bed sheets. Spoon me?
JEANNE! I do not have a waffle iron, but I have a girlfriend who does and loves to fetch it here and there for festive occasions. I am not thinking that it would take a great deal of work to co-opt her into this mission. Since teamwork is key, I would happily take up the role of Honey Butter Producer. Because it’s a team effort, right? YUM! Loving it.
Waffle Party?!? How fabulous! I hope you’re planning to take pictures. :)