Pumpkin Chai Maple Waffles (Print Version)
# Ingredients:
→ Waffles
01 -
2 cups (480 ml) club soda or sparkling water
02 -
2 cups (280 g) original or gluten-free waffle mix
03 -
3 tablespoons (45 ml) oil (coconut, melted butter, ghee, vegetable, or canola)
04 -
2 large eggs
05 -
0.5 teaspoon chai spice
06 -
2 tablespoons (25 g) brown sugar
07 -
0.5 teaspoon pumpkin spice
08 -
0.5 cup (120 g) pure pumpkin puree, reduced to approximately 0.25 cup (60 g)
09 -
Powdered sugar, for garnish
→ Salted Maple Whipped Butter
10 -
454 g (1 pound) unsalted butter, at room temperature
11 -
60 ml (0.25 cup) pure maple syrup, or to taste
12 -
Pinch of sea salt
# Instructions:
01 -
Heat the waffle iron until thoroughly hot before preparing batter.
02 -
Place pumpkin puree in a skillet over medium heat and cook, stirring, until most moisture evaporates and volume is reduced by half. Allow to cool.
03 -
In a blender, combine club soda, waffle mix, oil, eggs, chai spice, brown sugar, and pumpkin spice. Blend until smooth. Do not add pumpkin yet.
04 -
Add cooled, reduced pumpkin puree to the blender. Blend for 1 additional minute until fully incorporated.
05 -
Lightly spray the bottom half of the waffle iron with nonstick spray.
06 -
Pour batter into the iron until 75% full. Leave the lid open until bubbles start forming on the surface.
07 -
Spray the top half of the waffle iron and then close the lid to cook.
08 -
Cook for 4-6 minutes, until waffles are crispy and appear dark golden (not burnt).
09 -
Spread whipped maple salted butter over hot waffles and dust with powdered sugar to serve.
10 -
In a bowl, beat butter with a mixer until light and fluffy. Gradually mix in maple syrup, tasting as you go. Add sea salt and mix until well combined. Store in a covered container.
# Notes:
01 -
Removing moisture from the pumpkin puree ensures crispier waffles with better structure.