Overnight Pumpkin Waffles are light, fluffy, and irresistible. Your family will love them and ask for them all the time. You will love how easy they are to make.
For some reason, this year it’s all about the yeast. Minus a couple of recipes, but three of them have yeast in them this year. I talked about that a couple of years ago. That I usually wind up having a theme for Pumpkin Week. Don’t ask my why. I guess it’s what inspires me for that year.
I have been wanting to make an overnight waffle recipe for a while, but breakfast is usually not on the menu on the weekends. It’s not even on the menu for the holidays. At least not waffles. Or even French toast. Maybe pancakes but that’s because I know I can make 4 and call it a day.
What are overnight waffles?
I mean, it does seem rather obvious. They’re waffles that you put in the fridge overnight. However, some might not know that overnight waffles are typically made with yeast. The yeast proofs in the fridge overnight making these waffles rich and fluffy at the same time.
Granted not all of them are made with yeast, but why not? The best breads are usually proofed for long periods of time. As it sits in the fridge and yeast does it’s thing, the flavors get more intense and the bread taste so much better. I knew the same would be true of waffles. And since I’ve made a Liege style waffle, I knew I wanted to try a regular waffle recipe.
How do you make overnight pumpkin waffles?
You bloom the yeast in warm water and sugar. Then you add in the flour and salt. Cover the batter and stick it in the fridge overnight. The next morning, you stir in the eggs and the baking soda. The baking soda gives the waffles that extra lift so they’re light and fluffy.
Now, don’t do what I did. I pulled the batter out of the fridge, scooped some into the waffle iron. As I was scooping it I noticed it was really thick and bread like. Then it hit me. I forgot the eggs and the baking soda. Doh! Of course, those two waffles had the texture of a Liege waffle. Which I love. And I might have to try those next year.
I grabbed my dough whisk and added the eggs and baking soda. It took a minute to work the eggs into the dough. But it added that custard like center you get with really good waffles. You know what I mean, right? Like really good French toast or a bread pudding like center. Moist and rich and totally fabulous.
What do overnight pumpkin waffles taste like?
Once I added in the eggs and baking powder, they scooped so much easier. And they were lighter and fluffier. Overnight pumpkin waffles are crispy on the outside with a tender inside. I used fresh pumpkin, so the color is more yellow than orange.
And the fresh pumpkin gives it a different pumpkin flavor than canned. It’s light and slightly sweet. I did not add pumpkin pie spice to mine. Feel free to add some to yours. I am not a huge super sweet breakfast person. I like my pancakes and waffles drizzled in butter instead of syrup.
However, as I stood on the stool, leaning over my waffles drizzled with syrup and sprinkled with pecans, I got a whiff of those waffles. And, let me tell you, they smelled intoxicating! The whole combination of the waffles with the syrup and pecans smelled like fall to me. Consequently, as soon as I finished photographing, I popped that top waffle into my mouth and savored every last bite.
See what I mean? The syrup soaked in, and the butter melted just slightly. The pecans add that extra maple goodness to that bite. They also add a little crunch making these oh so good! Like, need to eat just one more good. I’m going to lick the plate good.
Can you freeze the leftover waffles?
If you have leftovers, absolutely! Since I had extras, I put plastic wrap between them and popped them into a gallon, plastic zip top bag. Then I put them in the freezer. Then I’ve been taking two to work for breakfast so far all this week. In order to reheat them, I popped them into the toaster oven at work. I set it for a dark setting on the toaster oven and just watch them. It makes them even more crispy on the outside.
And they make really good sandwiches. Today I cooked some eggs in the microwave at work and put them in the middle of the waffles. Then I ate everything lie a sandwich. It would have been a little better with some cheese, but that’s just me. I like eggs with cheese. And I love these waffles. I can’t wait to eat the rest of them! So, make a batch and just stick them in the freezer to nosh on all week.
Or make a batch and safe them for the next time you have friends or family over. Think of a delicious waffle board or waffle bar filled with lots of toppings and syrups. That sounds delish! I might have to make one for the blog!
- 1 1/2 cups milk
- 1/2 cup butter
- 1 tablespoon sugar
- 1/2 cup pumpkin puree
- 3 cups flour
- 1 teaspoon salt
- 2 large eggs
- 1/4 teaspoon baking soda
- Combine the milk and butter in a microwave safe bowl and heat on high 1 to 1 1/2 minutes or until warm to the touch (about 120F).
- Add the yeast and sugar. Stir until combined.
- Allow to proof 5 minutes or until bubble and frothy.
- Stir in the pumpkin and set aside.
- Combine the flour with the salt. Make a well in the center and add the milk mixture.
- Stir until just combined. Cover with plastic wrap and refrigerate overnight.\
- Remove the batter from the refrigerate 30 minutes before cooking.
- Preheat your waffle iron according to the package instructions.
- Add the eggs and baking soda and stir until combined.
- Pour (or scoop) 1/8 to 1/4 cup batter into each and cook according to your waffle iron instructions.
- Serve with pumpkin spice syrup and sprinkled with pecans.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 324Total Fat 14gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 5gCholesterol 81mgSodium 436mgCarbohydrates 41gFiber 2gSugar 5gProtein 8g
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
- Copycat Pumpkin Spice Latte from For the Love of Food Blog
Breakfast and Breads
- Overnight Pumpkin Waffles from A Kitchen Hoor’s Adventures
- Pumpkin Butter from Cheese Curd In Paradise
- Pumpkin Chocolate Chip Muffins from Palatable Pastime
- Pumpkin Seed Granola from Eat Move Make
Mains, Salads, and Sides
- Pumpkin Sausage Quesadillas from Our Good Life
- Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings
- Almost No-Bake Pumpkin Marshmallow Pie from The Redhead Baker
- Eggnog Pumpkin Pie from The Spiffy Cookie
- Pumpkin Crepes from Cindy’s Recipes and Writings
- Pumpkin Upside Down Cake from A Little Fish in the Kitchen
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.