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Pumkin Belgian Waffles with Vermont Maple Syrup Whipped Cream




Adapted from Morning Glories, by Donna Leahy


  • 2 cups All-Purpose
  • 1/4 cup Sugar
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 1/4 tsp Clove
  • 1 1/2 cups Milk
  • 1 cup Pumpkin Puree, canned
  • 4 Eggs, separated
  • 1 cup Butter, melted
  • 1 cup Whipping Cream
  • 2 tbsp Pure Maple Syrup



Preheat waffle iron (Belgian or regular). In a large bowl, combine first seven ingredients. Whisk together milk, pumpkin puree, and egg yolks. Stir pumpkin mixture into the dry ingredients and add melted butter. Beat egg whites until stiff and fold into pumpkin mixture. Ladle butter onto waffle iron and cook until steam ceases to escape from the iron, producing a lightly browned waffle.


Whipping Cream:

Whip the cream until peaks begin to appear. Add syrup, when peaks begin forming, and finish whipping the cream until stiff peaks form. Serve waffles with pure maple syrup and a generous scoop of the whipped cream.


*Try adding chopped pecans to this batter and cook as pancakes - ideal during the Thanksgiving season!