Teach Eat Love

Pumpkin Ale Waffles {Whole Grain}

 A few years ago, I told my husband that I wanted waffles for breakfast. But not the frozen kind – real, fluffy Belgian-style waffles. He asked why I didn’t just make pancakes since they’re basically the same thing.

The same thing.

Oh, silly boy. Waffles and pancakes are decidedly not the same thing. Pancakes certainly have their place – like these awesome yogurt pancakes – but they aren’t waffles, with those perfect crispy nooks to catch little pools of maple syrup.

These waffles are full of awesomeness – pumpkin, autumn spices, beer, and oats. They’re perfect for fall and hearty enough to keep you full.

Why beer, you ask? Why not? But seriously, beer adds flavor as well as lightness to these waffles. I apologize for the recipe only calling for 1 cup, as I haven’t figured out a good use for the remaining part of the bottle at 8:30 am.

You can use canned or leftover home-roasted pumpkin for this – whatever you have on hand. They’re also yummy with a handful of chopped pecans or walnuts tossed into the batter. I tried this recipe for pancakes, and they didn’t work quite as well as the waffles.

Yield: about 8 waffles

Pumpkin Ale Waffles {Whole Grain}


1/2 c. oats (I used quick here for texture)
1 c. whole wheat flour
1 c. unbleached all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. ginger
1/4 tsp. cloves
1 tsp. cinnamon
1/2 c. unbleached cane sugar*
4 eggs, divided
1/2 c. milk (I use 2%)
2/3 c. pumpkin purée
1 tsp. vanilla
1 stick melted butter
1 c. pumpkin ale


1. Preheat your waffle iron and get out 3 bowls (one being your stand mixer bowl, if you have one).
2. In the biggest bowl, stir together the flours, oats, sugar, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon.
3. Divide the eggs between the remaining bowls, egg whites in one and yolks in the other.
4. In the yolk bowl, add the milk, vanilla, pumpkin purée, stirring well. Add the butter, too.
5. In the stand mixer bowl, whip the egg whites until stiff peaks form.
6. Stir the pumpkin mixture into the dry mixture, stirring until just combined.
7. Gently stir in the beer, followed by the egg whites. Try not to over stir - just fold until combined.
8. Cook according to the instructions that came with your waffle iron.
9. Serve with butter and real maple syrup.

*The sugar can easily be reduced by a couple tablespoons to perhaps 1/4 c. I think it's a touch too sweet as it is, but my family loves it, so I indulged them.

Adapted from The Beeroness' lovely Pumpkin Ale Waffles



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