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Pumpkin Donut Waffles with Vanilla Cardamom Glaze Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 12 hours 45 minutes
  • Yield: 12 servings (about 5 to 6 waffles, quartered to 12 pieces)

Description

Enjoy these delightfully soft and fluffy Pumpkin Donut Waffles, enhanced with warm autumn spices and topped with a luscious vanilla cardamom glaze. Perfect for a cozy breakfast or brunch, these waffles combine the classic flavors of pumpkin and warm spices with the rich texture of browned butter, making each bite a flavorful experience. The recipe includes an easy overnight dough rise and a special glaze that adds a sweet, aromatic finish.

Ingredients

Dough Ingredients

  • ½ cup unsalted butter
  • 1½ cups whole milk (lukewarm, approximately 95-105ºF)
  • 2¼ teaspoons active dry or instant yeast (1 package)
  • 2½ cups all-purpose flour (preferably bleached)
  • 1 cup canned pumpkin
  • 2 teaspoons maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • 3 large eggs (separated)
  • ½ teaspoon baking soda

Glaze Ingredients

  • 6 tablespoons (¾ stick) unsalted butter
  • 3 tablespoons whole milk
  • 1½ cups powdered sugar (sifted)
  • ½ teaspoon vanilla bean paste or extract
  • 1/8 teaspoon ground cardamom
  • Pinch of fine sea salt

Instructions

  1. Make Brown Butter: Place ½ cup unsalted butter in a medium saucepan over medium heat. Melt the butter and continue cooking, stirring occasionally, until the butter foams, sputters, and then the solids at the bottom turn golden brown. Remove from heat and let it cool to lukewarm.
  2. Activate Yeast: Pour 1½ cups lukewarm milk into a large bowl or stand mixer bowl. Sprinkle 2¼ teaspoons yeast evenly over the milk. Let it sit for 5 minutes until foamy. (If using instant yeast, skip this step and whisk yeast directly with flour.)
  3. Combine Dough Ingredients: Whisk in 2½ cups flour and ½ teaspoon fine sea salt until incorporated. Add 1 cup canned pumpkin, 2 teaspoons maple syrup, 1 teaspoon vanilla extract, and the cooled brown butter. Mix until mostly smooth with few lumps. Cover with plastic wrap pressed onto the surface, then loosely cover, and refrigerate for at least 2 hours or overnight.
  4. Prepare Waffle Iron and Bring Dough to Room Temp: About an hour before cooking, remove dough from fridge to warm. Preheat Belgian waffle iron according to manufacturer instructions.
  5. Add Egg Yolks: Separate 3 large eggs, placing yolks in a small bowl. Whisk yolks with ½ teaspoon baking soda. Stir this yolk mixture into the dough until mostly incorporated.
  6. Beat Egg Whites and Fold: Beat the egg whites in a clean large bowl or stand mixer on medium-high speed until medium-soft peaks form. Fold half of the beaten whites gently into the dough to lighten it. Then fold in the remaining whites until fully incorporated, ensuring no lumps remain.
  7. Cook Waffles: Lightly spray the hot waffle iron with cooking spray if necessary. Add about 1 cup batter (or amount per your waffle iron’s instructions). Close iron and cook until golden brown, about 4 to 4½ minutes. Remove carefully and cool on a wire rack. Repeat until all batter is used (yields about 5 to 6 waffles).
  8. Prepare Vanilla Cardamom Glaze: In a small saucepan over medium-low heat, combine 6 tablespoons butter and 3 tablespoons milk. Stir occasionally until butter melts. Remove from heat and whisk in 1½ cups sifted powdered sugar until smooth and lump-free. Whisk in ½ teaspoon vanilla bean paste (or extract), 1/8 teaspoon ground cardamom, and a pinch of fine sea salt.
  9. Glaze Waffles: Break waffles into quarters if possible for easier dipping. Dip one side of each waffle piece into the warm glaze, lift allowing excess to drip back into the pan, then invert onto a cooling rack. Repeat with all pieces. Serve immediately at room temperature.
  10. Storage Tips: Waffles taste best fresh but can be made ahead unglazed. Refrigerate or freeze them. To serve later, bring to room temperature or lightly toast in the oven to re-crisp, then dip in glaze before serving.

Notes

  • You can use either active dry or instant yeast; if using instant, skip the initial proofing step.
  • Brown butter adds a deep, nutty flavor that complements the pumpkin beautifully.
  • Be gentle when folding in egg whites to keep the batter light and airy.
  • Make sure the milk is lukewarm to activate the yeast properly without killing it.
  • Glaze can be made in the same pan used for melting butter to minimize cleanup.
  • If you don’t have a Belgian waffle iron, a regular waffle iron can be used but results may vary slightly.
  • The waffles are best served fresh but can be stored unglazed for convenience.
  • Prep Time: 15 minutes active, plus 2 to 12 hours chilling
  • Cook Time: 30 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-donut-waffles-with-vanilla-cardamom-glaze-recipe/