Waffles are always a hit at breakfast. And dressing them up with pumpkin is a wonderful way to celebrate Thanksgiving. I prepared my usual waffle batter, but this time, I added pumpkin purée, molasses and freshly grated cinnamon and nutmeg. I prepared several batches for tomorrow morning; it will be a great way for the family to start off the day.
In my opinion, a good dusting of powdered sugar and a nice hot cup of chai are all you need to enjoy these waffles. But I've reserved a little surprise for the family: I'll serve the waffles with candied pecans, whipped butter and hot syrup.
Servings: 20 waffle wedges
1 egg, at room temperature
3 tablespoons granulated sugar
1 vanilla bean
1½ cups all-purpose flour
2¼ teaspoons baking powder
¼ teaspoon salt
1¼ cups whole milk
¼ cup half and half (or milk)
4 tablespoons unsalted butter
3 tablespoons olive oil
1¼ cups pumpkin purée, canned
¼ cup light brown sugar, tightly packed
1 tablespoon date molasses (or any dark molasses)
½ teaspoon freshly grated cinnamon
¼ teaspoon freshly grated nutmeg
powdered sugar, for dusting
For the vanilla: Using a paring knife, scrape and gather all the grains of the vanilla bean (see tips).
For the dry ingredients: In a bowl, combine the flour, salt and baking powder. Sift all the dry ingredients.
For the pumpkin waffle batter:
Preheat the waffle iron.
In a deep saucepan, melt 3 tablespoons butter into the milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely. Add the pumpkin purée and vanilla grains; stir well.
In a mixing bowl, whisk the egg with granulated sugar until thickened. Add cinnamon, nutmeg and molasses. In 3 stages, slowly add the flour, the buttered pumpkin milk, half and half and other dry ingredients. Finish with the brown sugar. Using a spatula, mix until the batter is uniform.
Melt the rest of the butter and add olive oil. Mix well.
Grease the waffle iron with the butter/oil mixture. Pour about ½ cup of waffle batter into the center of the waffle maker. Do not overfill or it will spill out the sides. Bake the waffle for about 4 minutes. Cut the waffle in 4 wedges.
Garnish with a dusting of powdered sugar.
Sifting the dry ingredients helps to get rid of lumps of flour and also to aerate the mixture when liquid is added. It's very important for all your baking so you get a moist result.
After scraping the grains of vanilla, don't discard the remaining vanilla bean. Just place it in a jar and cover it with regular granulated sugar. Let it sit for a few weeks and you'll have nice, fragrant vanilla sugar.
I prefer waffles sweetened lightly, but feel free to add up to ¼ cup of sugar to your taste.
You can stack the remaining waffles, placing little squares of parchment paper between each waffle. Put the waffles into a zip-top bag, then freeze them. You can store them up to 3 months in your freezer. Simply defrost them by toasting. We'll definitely prepare more waffles and freeze them for Thanksgiving. Can't wait!
I use a regular round shaped waffle maker. I'm not a big fan of the flip version. It gets messy and the result is just the same.
If you want to serve all the waffles at once, you can keep them in a 170°F oven to prevent them from getting soggy.