These soft Pompoenwafels are the perfect fall breakfast to share with family and friends. The batter is ready in 10 minutes, and they are packed with pumpkin spice flavor and delicious with pecans and maple syrup.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Pompoenwafels
These soft Pompoenwafels are the perfect fall breakfast to share with family and friends. The batter is ready in 10 minutes, and they are packed with pumpkin spice flavor and delicious with pecans and maple syrup.
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porties: 8 waffles (4-inch,10cm)
Calorieën: 142.5 kcal
Ingrediënten
- 1 ¼ cups Zelfrijzend bakmeel - (notitie 1)
- 3 eetlepels Ongeraffineerde rietsuiker - (notitie 2)
- ½ theelepel Kaneel
- 1 theelepel Pumpkin Pie Spices - (notitie 3)
- 3 eetlepels Olijfolie met milde smaak - (notitie 4)
- ½ cup Amandelmelk - (notitie 5)
- ½ cup Pompoenpuree uit blik - (notitie 6)
- 1 theelepel Vanille-extract
- pecannoten - or other nuts
Instructies
- Preheat the waffle iron – I am using a mini waffle iron, which makes waffles 4 inches wide (10cm).
- In a mixing bowl, whisk the self-rising flour, cinnamon, pumpkin pie spices, and sugar.
- Add pumpkin puree, oil, almond milk, and vanilla extract.
- Whisk again until a thick, elastic batter forms.
- Scoop about 3 tablespoons of batter, release it on the warm, oiled waffle iron, close the waffle iron, and cook for 4 minutes without opening.
- Open gently, check if it's cooked through, or keep cooking for an extra 30 seconds to 1 minute.
- Cool down on a cooling rack. Re-oil the waffle iron plates with cooking oil spray, and repeat the steps above to make 8 waffles of 4 inches.
- Serve as a stack, with yogurt, maple syrup, and chopped nuts like pecans or walnuts.
- The waffles soften as they cool down. You can crisp the waffles a little by placing them in a bread toaster or air fryer at 320°F (160°C) for 2-3 minutes.
Notes
Notes 1: Or make your own, stir 1 1/4 cup flour with 1 3/4 teaspoon baking powder. For a gluten-free option, use my gluten-free guide.
Notes 2: Or coconut sugar, brown sugar, or allulose.
Notes 3: Or 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon all-spices.
Notes 4: Or any mild-flavor oil you love, or melted plant-based butter. You can’t skip or replace the oil; the batter will stick to the waffle iron plates.
Notes 5: Or any milk you love.
Notes 6: I didn’t try homemade pumpkin puree. It might require more flour, or the waffles will be too wet/moist.
OvenmodusIk gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.
Opslag: Store in the fridge for up to 3 days or freeze in airtight Ziploc bags for up to 1 month. Rewarm in a bread toaster or oven.
Voedingsbegeleiding
Portie: 1wafel | Calorieën: 142.5kcal | Koolhydraten: 20.5g | Eiwit: 2.6g | Vet: 5.8g | Verzadigd vet: 0.8g | Meervoudig onverzadigd vet: 0.8g | Enkelvoudig onverzadigd vet: 4g | Natrium: 21.8mg | Kalium: 55.6mg | Vezels: 1.1g | Suiker: 5.4g | Vitamine A: 2384.5IU | Vitamine C: 0.7mg | Calcium: 28.7mg | Ijzer: 0.5mg | Magnesium: 8.9mg | Fosfor: 24.7mg | zink: 0.2mg
Ingrediënten en vervangingen
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
Voor dit recept heb je maar een paar simpele ingrediënten nodig. Hier lees je hoe je ze kunt kiezen en vervangen.
- Zelfrijzend bakmeel – This ingredient is the foundation for the waffles, providing structure and the right amount of leavening. You can easily make your own by stirring together all-purpose flour and baking powder (details on recipe card). For a gluten-free option, use my glutenvrije converterMaar vergeet het bakpoeder niet.
- Ongeraffineerde rietsuiker – This adds a touch of sweetness to the waffles. Coconut sugar, brown sugar, or a granulated sugar-free alternative also works.
- Cinnamon & Pumpkin Pie Spices – These spices bring the warm, classic flavor of fall to the waffles. You can use your favorite blend of spices to get a delicious result.
- Olijfolie met milde smaak – The oil adds moisture and helps create a tender crumb. Using a neutral oil like canola or sunflower is also fine, or you can use melted plant-based butter.
- Amandelmelk – This helps to thin the batter to the right consistency. Feel free to use any plant-based milk you like, such as soy or oat milk.
- Pompoenpuree uit blik – This ingredient provides natural moisture, color, and a subtle pumpkin flavor. The canned variety works best because of its consistent texture.
- Vanille-extract – This enhances the overall flavor with a warm, aromatic note.
How to Make Pumpkin Waffles
Carine's tips
Let me share a few more tips for a perfect waffles.
- Voeg meer vezels toe – You can swap out 1/4 cup of the self-rising flour for oat flour to add more fiber and protein to your waffles.
- Voorkom vastplakken – Don’t skip the oil or try to replace it in the batter. The oil is crucial for preventing the waffles from sticking to your waffle iron plates.
- Preheat Fully – Always preheat your waffle iron to its maximum setting and re-oil the plates before baking each waffle. This helps ensure a perfect, non-stick release every time.
- Wees geduldig – Always wait at least 4 minutes before opening the waffle iron. This gives your waffles enough time to fully cook on both sides and naturally unstick from the plates.
- Change the Flavor – You can swap the pumpkin puree for other ingredients like mashed bananas or applesauce to create a variety of different waffle flavors.
Can you make pancakes out of this recipe ?
Probably yes, I haven’t tried this recipe in pancakes but usually waffle recipes turns great as pancakes.
Thank you for sharing this recipe! These were delicious!
Heel erg bedankt!