Pumpkin Maple Yeast Belgian Waffles

Remember that half-can of pumpkin puree left over after the dinner rolls were baked? Well, I turned it into the waffles, really nice ones – light and crispy, and delicate inside. Another great thing about them is that the waffle batter is mixed in advance, and there are only eggs added right before baking (while the waffle maker is preheating) – quite convenient. The waffles can be served with maple syrup and/or maple syrup-flavoured whipped cream and toasted walnuts, or with a store-bought all natural Breyers Maple Walnut ice cream – delicious!

This is a quick and the only shot I’d taken before they were all gobbled up. And the waffles definitely should be eaten as soon as they’ve been baked.

Makes 8 large, super-deep pocket round waffles


  • ½ cup lukewarm water
  • 1 tsp granulated sugar
  • 2 tsp active dry yeast
  • 7 oz (½ can) canned pumpkin puree, at room temperature
  • 1½ cups warm milk
  • ¼ cup maple syrup (or honey)
  • 1 stick (4 oz) unsalted butter, melted
  • 1½ cups all-purpose flour
  • ½ cup whole wheat pastry flour
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • 2 large eggs, at room temperature
  • 1 tsp pure maple extract
  • 1 tsp pure vanilla extract
  • ¼ tsp baking soda


The night before baking (at least 8 hours ahead), in a large bowl, combine the warm water, 1 tsp of the granulated sugar and yeast. Cover with plastic wrap and let stand in a warm place for 10 minutes, until foamy.

Whisk the pumpkin puree, milk, and maple syrup into the yeast mixture. Whisk in the melted butter. Gradually whisk in the flours, spices, and salt, mix until well combined and smooth. Cover the bowl tightly with oil-sprayed plastic wrap and let stand overnight on the counter. Do not refrigerate.

When ready to bake, preheat your Belgian waffle maker. Center an oven rack and preheat the oven to 200F. Place a cooling rack onto a large baking sheet and set aside. While the waffle maker is heating, whisk the eggs, maple and vanilla extracts, and baking soda into the batter. Use a measuring scoop to measure out the batter. Pour onto the hot waffle grids (don’t forget to spray the grids with oil before the first batch). Spread the batter evenly over the grids using a heat-proof spatula. Close the cover and bake according to your waffle manufacturer’s directions. If the waffle is not served right away, put the waffle onto the cooling rack and slide into the preheated oven while making the rest of the waffles. It will prevent the waffles from losing crispiness and will keep them warm. Repeat with the rest of the batter. Or, cover the leftover batter with plastic wrap and keep in the fridge for up to 3 days. Stir the batter before baking. Any baked and left over waffles can be reheated on the rack set over the baking sheet in the 325F oven for about 10 minutes or so. Or, they can be wrapped first in plastic, then in foil and frozen. No need to defrost them before heating in the oven, just add a few minutes to the heating time.

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13 Responses to “Pumpkin Maple Yeast Belgian Waffles”

  1. Lovely waffles! Perfect with maple syrup.



  2. Hi,
    these are lovely! but is it possible to skip the eggs? i cannot eat eggs but so want to use this recipe! looking forward to your answer

  3. Those look so good, like a perfect fall brunch item.

  4. These look like they have wonderful texture! I made overnight yeast pancakes once and they were too yeasty for me- they wandered to the side of savory, which I didn’t like. s the yeast taste prominent in these?

  5. I love waffles, unfotunately I don’t have the waffle maker.. maybe this year Santa will bring me one

  6. I hope you had a nice Thanksgiving, Vera. These look amazing. I love pumpkin. Guess what? I just bought a Belgian waffle maker :o) This recipe is calling my name!! Thanks for sharing, Vera.

  7. Rosa, Sue, thank you!

    Lalli, you can use 1 tbsp of egg substitute powder plus 1/4 cup of water instead.

    Jade, thank you. After a night of fermentatiion the batter smells really yeasty, but after the extracts are added and waffles are baked, the yeast smell is very subtle and the flavor is nice. You also can reduce the yeast to 1 1/2 tsp.

    Franceschina, I am hoping for so many presents from Santa, trying to be really good these days:)

    Hanaa, dear, thank you. Belgian waffle maker is such a nice gadget. Mine is over 9 years old and still works great despite heavy use.

  8. Thanks for this recipe and your explanation. Now I’m sure I can do it :)

  9. Mmmmmm! I want to make these for breakfast tomorrow! How much baking soda? I don’t see it listed in the ingredients list. Thanks Vera!

  10. Michelle, thank you for pointing it out. I have added the baking soda (1/4 tsp) to the recipe.

  11. YUM! I got these together before bed last night and this morning all I had to do was stir in the eggs! Yum! Last week I made another pumpkin waffle but not a yeast batter. I’ve discovered that for truly fantastic waffles you need to use a yeast batter. My hubby doesn’t like a lot of spices so I left out all but the cinnamon and there had a very nice mellow flavor, very crispy on the outside and tender on the inside. We like ours slightly less moist inside so I put them in a slightly warm oven while I make the rest. I have the double-sided iron from Costco so it is a snap to do the entire batch. Delicious recipe! Thank you for sharing!
    P.S. Anyone thinking it is too much work, it really goes together fast!

  12. Wendy, I’m so glad you liked them! Thanks for letting me know.

  13. Our church has a huge pumpkin patch each fall. I’ve never made Belgian waffles. Do you think you could do these for a church breakfast? Make Belgian waffles for 80 people? Or would that be a recipe for disaster? :D

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