Take the extra step and make Cinnamon Whipped Cream to dollop on top of a stack of golden brown pumpkin spiced waffles! They’re surprisingly not too sweet. See below for the recipe and a how-to video. The electric Cuisinart Belgian Waffle Iron make them a breeze to whip out. Get fancy and try these! It’ll be worth it.
I’ve tried a few different waffle makers, and my top choice is the Cuisinart Belgian Waffle Iron. The waffles brown evenly, it’s a nice size, and it’s easy to clean. (You’ll notice the bag of Belgian Pearl Sugar in the picture. I have a Belgian Street Waffle recipe too!)
Making waffles at home is a special treat. They have a quick rise time, so you don’t have to get up a 4:00am to have a nice breakfast. They rise in a warm, draft free area in just 30 minutes. You can set the table while the dough rises.
You’ll feel like you’re enjoying a big plate of waffles from a diner with this tasty recipe! One batch makes about 8 large waffles. The whipped cream and extra sprinkle of cinnamon or pumpkin pie spice on top adds the finishing touch.
Sometimes I like breakfast for dinner. Waffles, sausages, scrambled eggs, hash browns, black coffee,…sometime’s you just need a big country breakfast! Enjoy!
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Classic Pumpkin Waffles with Cinnamon Whipped Cream & Maple Syrup
Ingredients
For the waffles:
- 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
- 1/4 c. packed brown sugar
- 3/4 c. unsalted butter, melted (1 1/2 sticks)
- 2 eggs
- 1 tsp. vanilla
- 1/2 c. pumpkin
For the Cinnamon Whipped Cream:
- 1 1/2 c. heavy whipping cream
- 2 Tbsp. instant white chocolate pudding mix
- 1/2 tsp. vanilla
- 1/4 tsp. cinnamon
- (maple syrup for drizzling)
Instructions
For the waffles:
- 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. (The 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.
For the Cinnamon Whipped Cream:
- In a chilled mixing bowl, add heavy cream and beat until soft peaks form. Add white chocolate pudding mix, vanilla, and cinnamon. Continue beating until thickened. Scoop or dollop large spoons of whipped cream on top of waffles before serving. Add a sprinkle of cinnamon on top. Drizzle with maple syrup. Enjoy!