The other day I had a craving for something sweet, so I reached out to one of my favorite foodie gurus, Lili from Enjoying Life Everyday. I asked her to curate a breakfast recipe for me because I knew she would send something incredible. And she did—pumpkin spice waffles with caramelized almonds and homemade whipped cream. As soon as I got the recipe, I went to the market, purchased the ingredients and began making them. FYI—they’re d-e-l-i-c-i-o-u-s! Using pumpkin puree gives it a distinct autumn flavor. The addition of almonds adds a nice crunchy texture with a hint of sweetness, while the easy to make whipped cream adds to the deliciousness. I can’t wait to create this flavorful breakfast dish on Thanksgiving morning and I’m also looking forward to making these for my family while I’m in Massachusetts over the holidays. XoXo – Kristie
During the fall months, when I’m hosting a brunch these pumpkin spice waffles are what I’ll serve my guests. If autumn had a specific “taste” it would be this mixture of cinnamon, nutmeg, ground ginger, cloves, and pumpkin puree which all go into creating this delectable waffle batter. For even more of a unique flavor, I’ll make my own caramelized almonds to top it off, and then I’ll serve them with homemade whipped cream and warm maple syrup. To give it even more zest, I’ll add some berries to it. The best part—this recipe is so simple and only requires a few steps. It’s also ideal for making the night before and storing in the fridge for a quick and easy breakfast dish. Xx – Lili
Pumpkin Spice Waffles
- 3 cups flour
- 2 cups buttermilk
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup butter melted
- 2 tbsp baking powder
- 2 tbsp sugar
- 1 tbsp cinnamon
- 1 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
To begin, coat your waffle iron with nonstick cooking spray and turn on.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and ground ginger in a large bowl and mix well together.
Pour in eggs, pumpkin puree, and buttermilk into a separate bowl and whisk until thoroughly combined.
Add sugar to the egg/pumpkin mixture and continue whisking.
Add wet batter into your bowl of dry ingredients and whisk. Do this in parts and whisk slowly to prevent lumps from forming. (Your batter shouldn’t be thick and clumpy, or runny like water—it should have a smooth consistency.)
Melt butter in microwave for 1 minute, then mix in with your batter.
When your waffle iron is hot, pour 1/2 cup of batter in waffle iron for Belgian style, and 1/3 cup for American style.
Your waffle is ready when the iron turns off or steam no longer escapes it—usually about 4 minutes.
On the outside they should appear light brown and crispy, and on the inside they should be soft and fluffy.
Tip: Put any leftovers in the freezer and place them in a toaster oven to make them crispy again.
- 1/4 cup shaved almonds
- 2 tbsp sugar
Preheat stovetop to medium heat.
Place your shaved almonds and sugar in a frying pan or skillet.
Put on stovetop and stir until the sugar has dissolved. (Keep stirring or they will easily burn.)
When almonds turn light brown (a minute or two), remove them from the stovetop and set aside.
- 1/2 cup heavy cream
- 2 tbsp sugar
Add your cold heavy cream to a large bowl.
Next, whisk with an electric mixer on high until you see peaks forming.
Add your sugar and whisk for 10 seconds. Make sure your sugar and whipped cream are evenly combined.
Serve these tasty pumpkin spice waffles with homemade whipped cream and warm maple syrup. To complete the dish, top with caramelized almonds (which will give it a crunchy and nutty taste) and fresh berries.
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