Waffle of the Month with Matt ‘Waffles’ Berzins | Pumpkin Spice
If you know Matt, you know he has a passion for more than just property tax certificates. One of those is a never-ending quest for new and delicious waffles. Join him as he brings recipes from the tried & true to the bold & new straight to your feed, and hopefully to your table each month!
About the Author
“Those who know me well may know me by the nickname ‘Waffles’, which suffices to say, I’m a big fan. The crisp crust, fluffy center, and perfectly engineered syrup-collecting pockets always remind me of lazy weekend mornings and the promise of a day filled with comfort.” – Matt Berzins
Waffle of the Month: Pumpkin Spice
Speaking of comfort, there are few things more delightful on a cool fall morning than the aroma of fresh pumpkin spice waffles.
Pumpkin spice waffles are packed with fall flavors, easy to make, and, contrary to popular belief, do not require wearing Uggs®. You can make your own pumpkin puree if you wish, as the season is perfect, or use canned puree like me. Just be sure not to buy canned pumpkin pie mix, as your waffles will lack the proper texture. This recipe is also great for freezing, so you can take any leftovers and pop them in the toaster on weekday mornings for a quick, delicious breakfast.
What you’ll need:
1 ½ Cups All-Purpose Flour
1 ½ teaspoons Baking Powder
1 ½ teaspoons Baking Soda 1 ½ teaspoons
1 Tablespoon Pumpkin Pie Spice (or 1 teaspoon each of ginger, cinnamon, and nutmeg)
½ teaspoon Salt
1 Cup Pumpkin Puree
2 Eggs
3 Tablespoons Melted Butter
¼ Cup Brown Sugar
1 Cup Milk
What to do:
- In a large bowl, combine the flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a medium bowl, whisk together the pumpkin, eggs, melted butter, brown sugar and milk until well combined.
- Make a well in the dry ingredients and pour in the wet mixture. Mix together until JUST combined, don’t over mix.
- Your mixture will be thick, but should be pourable. If too thick add 1/3 cup extra milk.
- Pour onto waffle maker and cook according to manufactures directions. Be sure to set aside any extra waffles for freezing!
- I prefer this recipe with butter and real maple syrup, you can also use whipped cream and cinnamon, or go the extra mile and add chopped pecans.
Wafflometer®: 8.5/10
These waffles get 8.5/10 on the patented Wafflometer®, and pair perfectly with a stack of files that need tax certificate updates after bills have been released. The crust is a wonderful crisp texture which holds up well against “Soggy Syrup Syndrome”, and the aroma filling the house is perfect for the Fall and Winter season. The reason for the less than perfect rating is the lack of a truly fluffy center, brought about by the thickness of the pumpkin puree. This makes for an especially dense and savory center, which while appropriate for the taste profile and seasonality, prevents a perfect rating.
