Oh my gosh.
I have to tell you about these waffles — they are pure delicious madness. This recipe is everything autumn: cool mornings, cozy sweaters and fireside cuddles. It screams fall.
I actually found the recipe at my mom’s house. She saves newspaper clippings and every food section she comes across. She still calls to ask, “Did you see this in the paper today?” and I have to remind her that I read everything online. I keep telling myself I should get a newspaper, but I’m afraid it would just pile up unused.
This particular recipe appeared in the American Spoon catalog. If you’ve been following for a while you know we adore their products — we buy them whenever we’re in northern Michigan, and my grandpa even sends orders as gifts. When I saw this recipe I wanted to make it immediately, but I was headed out of town in less than twelve hours so I couldn’t. I thought about the waffles all weekend and the moment I returned home they were the first thing I made on Monday morning.
Surprisingly, it wasn’t the pumpkin that made me want to cook them — it was the butternut squash and bacon combined into a syrup. Butternut and bacon in syrup? Yes, please. The idea of that sweet-savory syrup kept me up imagining the flavor.
I decided to keep the pumpkin spice waffles since the photo and flavors looked so appealing. I did leave off the pepitas only because I didn’t have any on hand — which is rare, since my pantry is usually overstocked. Still, no pepitas this time.
The waffles themselves are light and fluffy. I adapted the recipe from a friend: you whip the egg whites and fold them into the batter, which gives great lift and texture. I tried them with a whipped yogurt topping and fresh berries recently — the yogurt folded into freshly whipped cream with a touch of sugar was heavenly. I might try adding a splash of bourbon next time.
These waffles are fluffy with a slightly crisp exterior and packed with warm autumn spices. The butternut-and-bacon syrup is unexpectedly explosive — sweet, savory and comforting all at once. I’m not usually one to prefer maple syrup on waffles, but this syrup is an exception. It transforms the dish into a real, satisfying meal — brunch, breakfast-for-dinner, or an indulgent comfort food moment. The waffle batter is relatively wholesome and the syrup even includes vegetables, so it feels a little virtuous, too.
Pumpkin Spice Waffles with Butternut Bacon Syrup
Yield:
4
30
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Ingredients
Pumpkin Spice Waffles
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups whole milk
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1/4 cup coconut oil, melted
Butternut & Bacon Syrup
- 4 slices bacon, chopped
- 1 cup chopped butternut squash cubes (about 1/2-inch)
- 1 1/4 cups maple syrup
Instructions
Butternut & Bacon Syrup
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Prep the syrup first. Heat a large skillet over medium heat and add the chopped bacon. When the fat has rendered and the bacon begins to crisp, add the butternut squash and stir. Cover, reduce heat to medium-low and cook until the squash is fork-tender and starting to caramelize, about 10 minutes, stirring occasionally so it doesn’t become mushy. Add the maple syrup, bring to a boil, then turn off the heat and cover until ready to serve.
Pumpkin Spice Waffles
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In a large bowl whisk together both flours, 2 tablespoons sugar, baking powder, pumpkin pie spice and salt. Set aside. Separate the eggs: add the egg whites to a mixer bowl and beat on medium-high until stiff peaks form, then beat in the remaining sugar and set aside.
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In a separate bowl whisk the egg yolks with milk, pumpkin puree and melted coconut oil. Add the wet ingredients to the dry and stir until just combined — do not overmix. Fold in the whipped egg whites gently until the batter comes together. Preheat your waffle iron and cook the waffles according to your machine’s directions. Serve immediately with the warm butternut-bacon syrup.
Notes
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Vegetable waffles!