I promise you will not regret these spiced yeasted Belgian waffles with pumpkin butter. I kid you not, if you have not had a yeasted waffle, you have not lived.
They are next-level amazing, and paired with decadently sweet and rich pumpkin butter, I can barely think of a better fall breakfast. These are amazing for the weekend because they're best made the night before to really develop that super yummy yeasty flavour (it really tastes a lot better than it sounds, haha).
Give these a try, you may never go back to regular waffles again. And of course, you can definitely make these plain if you're against the pumpkin spice movement.
Enjoy! Don't forget to vote and subscribe for more videos!
Ingredients
Yeasted Belgian Waffles:
1/4 cup milk, 110 degrees F (43 degrees C)*
2 1/4 tsp active dry yeast (1 pack)
3 large eggs
3/4 cup melted butter
2 3/4 cup warm milk*
1/2 cup sugar
1 1/2 tsp kosher salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tbsp vanilla
4 cups all-purpose flour
Pumpkin Butter:
15 oz./425 g can pumpkin purée (not pumpkin pie filling)
1/2 cup brown sugar
1/4 cup sugar
1/4 tsp cinnamon
1/8 tsp pumpkin pie spice
1/2 tsp kosher salt
1 tbsp lemon juice
1 tsp vanilla
Instructions
Dissolve yeast in 1/4 cup warm milk. Set aside for 10 minutes.
In a large bowl combine eggs, melted butter, and yeast mixture. Add in sugar, kosher salt, cinnamon, pumpkin pie spice, vanilla, and stir to combine. Add in the flour and milk, alternating, in thirds. Stir together. Cover with plastic wrap and let rise in a warm area for 1 hour, or for best results, overnight in the fridge.
In a medium saucepan over medium-high heat add pumpkin purée, brown sugar, sugar, cinnamon, pumpkin pie spice, kosher salt, lemon juice and vanilla, and bring to a boil. Reduce heat to low and let simmer for 20 to 30 minutes. Cook until reduced and thick, stirring frequently. (Great also as a topping on pancakes, toast, breads and muffins).
Preheat waffle iron to hottest setting and spray with cooking spray. Add 3/4 cup of the batter (or waffle iron’s recommended amount) to iron and bake until golden brown. Serve with desired toppings or let cool and freeze in freezer bag for later use.
- To proof active dry yeast ensure milk is not too hot or it will kill the yeast and the batter won’t rise. Try to aim for 110 degrees F to 115 degrees F.
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