Nothing says fall like an aromatic, pumpkin spiced Liège style Pumpkin Street Waffle! They make a nice holiday breakfast, brunch, or special late night treat, just because. No need for butter or syrup on these. The Belgian pearl sugar caramelizes making a tasty golden brown crunch on the outside. See the video below for instructions on how to make these unique and delicious waffles. Enjoy!
After trying several different waffle irons, I ran across the Cuisinart Belgian Waffle Iron. It’s my favorite! It bakes the waffles evenly and browns nicely (perfect for using pearl sugar to get that beautiful caramelized look and taste.). Also, its pretty easy to clean. Link below if you’re interested.
Adding the belgian pearl sugar after the rise time insures that the sugar doesn’t dissolve into the dough. You want the little sugar chunks to caramelize as the waffles bake. The dough only has to rise for 30 minutes. Rise in a draft free area like your oven. I like to barely (and I mean bareley!) warm the oven, turn it off, and use it as a proofer for rising dough. Works great!
These waffles never last long. I always think to myself, “Why didn’t I make a double batch!” I hope you’ll have fun with this one, and please share it around with people you know. It’s surprising how easy this recipe is. Just watch the how-to video, and you’ll see just how simple they are to make.
If you don’t want to mess with pearl sugar, you might like the classic pumpkin waffle recipe I have here on my blog. I like topping them with maple syrup, whipped cream, and a little sprinkles of cinnamon or pumpkin pie spice. They’re also yeasted waffles. I like a hefty waffle, so I always choose to make yeasted waffles. I hope you’ll give these recipes a try! Share them with your friends and family.
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Belgian Pumpkin Street Waffles
Ingredients
- 3/4 c. Warm Whole Milk
- 2 1/4 tsp. Active Dry Yeast (1 package)
- 16 oz. All-Purpose Flour (about 3 3/4 c.)
- 1 tsp. Salt
- 1 Tbsp. Pumpkin Pie Spice (see notes for how to make your own)
- 3/4 c. Unsalted Butter, Melted (1 1/2 sticks)
- 2 Eggs
- 1 tsp. Vanilla
- 1/2 c. Pumpkin
- 8 oz. bag Belgian Pearl Sugar
Instructions
- In a small bowl, add warm whole milk and 1 package active dry yeast. Whisk together to dissolve and set aside.
- In a mixing bowl, add flour, pumpkin pie spice, and salt. Stir to combine. Add milk and yeast mixture, melted butter, eggs, vanilla, and pumpkin. Stir together well, cover, and let rise in a draft free area for at least 30 minutes, but no longer than 45 minutes.
- Uncover dough and fold in the pearl sugar. Dough will be sticky.
- Lightly oil waffle iron and preheat according to your waffle iron's instructions. You only need to oil it once at the beginning. The dough contains quite a bit of butter, so the waffles will not stick during baking.
- Divide dough into 8 large balls, or use a large metal scoop to place dough balls into hot waffle iron. I use a Cuisinart Electric Belgian Waffle Maker and set the temperature between 4 & 5. The waffles need to bake at least 3 minutes each, maybe longer. Make sure the waffles are nice and brown to insure doneness. The pearl sugar will melt and caramelize on the outside of the waffles. Have no fear! The melted sugar on the waffle grid will not burn, just caramelize on the waffles. No need to wipe the grid between baking each waffle. Wait until the iron cools almost completely before cleaning.
- Enjoy these delectable treats right away, and store any leftovers in a ziploc for the next day. Warm leftovers (if you have any!) in the oven for a few minutes.