Yo, I heard you like pumpkin waffles on your Canksgiving. Well, I’m here to help you.

Here’s a recipe that will make you about 10 delicious, pumpkiney waffles.

  • 1 tsp sugar
  • 1 tsp dry yeast
  • 1 cup canned pumpkin puree
  • 2 cups warm milk
  • ¼ cup honey
  • 1 stick (4 oz) unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 2 tsp pure vanilla extract
  • ½ tsp sea salt
  • 2 large eggs, at room temperature
  • ¼ tsp baking soda (optional?)

♣ About 8 hours before cooking, combine the dry ingredients (minus the salt) into a large mixing bowl. Melt that stick of butter in a pot then add the honey, vanilla extract and milk. When that’s warm (don’t boil it!) stir in the pumpkin sauce until it dissolves. Let that cool for a bit and when it’s just a little warm, stir it into the dry mixture.

Cover the batter and let sit overnight.

♣ In the morning when you’re ready to get your waffle on, add your salt to the batter and separate two eggs. Drop the yolks into the batter and mix ’em in. The batter should be nice and fluffy from the yeast activity during the night.

Turn on your waffle iron and get it heating. Add some canola oil or butter to the grids if they need it. Turn on your oven to 200°F and put in a cookie tin with a drying rack over it. These’ll keep your cooked waffles warm and crispy until you’re ready to eat.

In a chilled metal bowl (I put mine in the freezer for 10 minutes), whisk the egg whites until peaky. Fold this gently into the waffle batter. It should run through the all the batter, but still retain some airy egg white bubbles.

Cook ’em up as per your waffle iron’s recommended method and Enjoy!


Note, that I neglected to include the Baking Soda because Bittman didn’t call for it. I expect adding that will make the batter even poofier in the morning. Up to you.

PS, recovering from post waffle coma. They’re a little denser than the standard waffle. Delicious. Taste like pumpkin pie. Oh god halp.