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Hungry Girl Por Vida

Pumpkin-Beer Waffles

October 22, 2012 by Leave a Comment

I believe that Sundays are for easy living. If breakfast happens closer to lunch time, who cares!? Sundays aren’t for scheduling.

This lazy Sunday, in particular, was much needed. Mid-week, last week, our 4-year-old Chihuahua-mix fell ill–which landed us at the emergency vet where our girl, Luxe, had to have a blood transfusion (something I never even realized was something that happens for dogs until it did) and had to spend a few nights at MSU’s small animal clinic. Needless to say, there was a lot of stress, a lot of tears, and a lot of worrying. I hate it when animals get sick or injured because they just can’t tell you! and, the thought of her scared and in an unfamiliar place just broke my heart. She responded super well to her treatments, to the vet and our great relief, and got to come home Saturday evening.

So, when a fresh Sunday rolled in, and the sun seemed to be shining just a little brighter, I woke up earlier than most weekend mornings, took the pups out for a romp in the leaves, then promptly began putting these waffles together. Since I already opened a can of pumpkin for feeding Luxe her meds (I crush up the pills and mix it with a teaspoon or two each of plain yogurt and pumpkin–it’s a treat with a medicinal surprise! yeah, I am THAT dog mom and I learned the trick from this dog mom…), I decided to use the remaining pumpkin in a lightly spiced, crispy edged waffle.

These waffles use beer for lightness and a little extra lift. It’s my favorite way to mimic a yeast-raised waffle batter in a fraction of the time. There’s brown butter because, well if you’re going to melt it anyway, why not brown it? The bit of whole wheat lends a little texture and toastiness without getting dense or heavy. These waffles taste like October and comfort and carefree Sundays…which is sometimes just what you need, with a side of pup cuddles for good measure.

Luxe on the mend. What a champ!

 

 

 

Pumpkin-Beer Waffles
 
The beer in these waffles isn’t simply a gratuitous addition–it brings a yeasty flavor and makes for a light and airy crumb, akin to yeasted waffles sans the rise time. No dense waffles up in here. I used a Belgian Wheat Beer for these, but I bet a seasonal pumpkin ale would be pretty magical.
Author: Cindy
Serves: 12-16 waffles

Ingredients
  • 1¾ cups all-purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1¼ teaspoons baking soda
  • 2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon grated nutmeg
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ½ cup pure pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 cup beer
  • 5 Tablespoons browned butter, cooled to room temperature
Instructions
  1. In a small skillet melt butter over medium until it becomes foamy. Once foamy, continue to heat butter over medium-low until the milk solids begin to brown at the bottom of the pan, you can whisk or stir it if you would like–the butter will become nutty and fragrant–allow it to brown as long as you dare before it burns. You will know by the smell if it is burnt. Pour into a heat-proof bowl and set aside.
  2. Preheat the oven to 275*F and have a sheet pan ready to keep waffles warm. Preheat the waffle iron according to manufacturers instructions. Oil, butter, or spray the iron lightly if needed.
  3. In a large mixing bowl whisk together the flours, salt, baking powder and soda, sugar, and spices. Set aside. In another mixing bowl combine the vanilla, milk, pumpkin, and eggs. Whisk well to combine, gently whisk in the beer. Make a well in the dry mixture and add all of the pumpkin/beer mixture, followed by the cooled brown butter, fold until just combined and there are no longer large dry pockets within the batter–some small lumps are okay. Ladle batter into the waffle iron–I used about ¾ cup per each batch, this may vary depending on your iron–and bake according to manufacturers instruction. Place baked waffles onto the baking sheet and keep warm in the oven while you continue with the remaining batter. Serve warm with butter and syrup.
Notes
Adapted from these Chocolate Stout Waffles
Waffles freeze like a champ, simply place on a parchment lined baking sheet in a single layer, freeze for 30 minutes, remove and place frozen waffles in a resealable gallon bag and freeze for up to 1 month–reheat in a toaster.
3.3.3077

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  • Pumpkin Ganache CupcakesPumpkin Ganache Cupcakes
  • Baileys Pumpkin Spice Bundt CakeBaileys Pumpkin Spice Bundt Cake

Filed Under: breakfast, brunch, pancakes, waffles, pumpkin Tagged With: beer, beer batter, breakfast, fall, pumpkin, quick bread, recipe, waffle

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Reader Interactions

Comments

  1. Megan

    October 22, 2012 at 5:01 am

    I’m so happy Luxe is doing well! And hell yeah, pumpkin and yogurt is a dream pup medicine situation! All treat-like and stuff!

    And these waffles are a dream. I can’t wait to make them!

    Reply
    • cindy

      October 22, 2012 at 5:07 am

      Thanks x 2! You would LOVE these I bet!

      Reply
  2. danguole

    October 22, 2012 at 5:53 am

    Awww Luxe! So glad she’s doing well. Nice-looking waffles, too!

    Reply
    • cindy

      October 22, 2012 at 5:54 am

      Thanks ๐Ÿ˜€

      Reply
  3. NicoleD

    October 22, 2012 at 6:12 am

    Aw! I’m glad your pup is doing better. I never knew about doggy blood transfusions, either, whoa! Ooo..I love your beer trick for waffles. How clever!

    Reply
    • cindy

      October 22, 2012 at 6:16 am

      Wild, right!? Thanks Nicole!

      Reply
  4. Abby@ Totes Delish

    October 22, 2012 at 6:27 am

    I just bought some pumpkin ale that would be perfect for this! I also believe in waffles on Sunday, it’s the best way to start it!

    Reply
    • cindy

      October 22, 2012 at 6:34 am

      nice! great minds…

      Reply
  5. Katie @ Blonde Ambition

    October 22, 2012 at 10:49 am

    So cute! So glad your pup is doing better!

    This sounds like everything I love in a waffle.. beer, spice, brown butter, whole wheat…Now I just need a waffle iron ๐Ÿ˜›

    Reply
    • cindy

      October 22, 2012 at 11:08 am

      thanks Katie! I bet you could adapt these into a pancake!

      Reply
  6. Laura Dembowski

    October 22, 2012 at 11:19 am

    Your dog is so cute! Good to hear he’s doing better. It’s always stressful when something like that is going on in life. But we just have to hope good things are always just around the corner.

    Reply
    • cindy

      October 22, 2012 at 12:52 pm

      thanks for the wise words! she’s a champ ๐Ÿ™‚

      Reply
  7. Robyn

    October 22, 2012 at 1:01 pm

    so i was just emailing megabite last week about how to mash-up the recipes for pumpkin waffles + beer waffles on her site. and how you’ve done all the heavy lifting for me! i will most def be enjoying these next sunday morning!

    Reply
    • cindy

      October 22, 2012 at 1:02 pm

      Nice! I’m glad I could be of help ๐Ÿ˜‰

      Reply
  8. Amanda @ Once Upon a Recipe

    October 22, 2012 at 8:26 pm

    These waffles sound like fall and love and magic all mixed together. So happy to hear that Luxe is ok!

    Reply
    • cindy

      October 23, 2012 at 4:16 am

      Thanks Amanda!

      Reply
  9. Lori @ RecipeGirl

    October 23, 2012 at 7:13 pm

    You are wickedly creative. Love this idea so much!

    Reply
    • cindy

      October 24, 2012 at 3:38 am

      aw, thanks Lori!

      Reply
  10. Danguole

    December 17, 2012 at 3:18 pm

    I made these for brunch this weekend! Threw in some pear chunks for good measure. They are excellent, thanks!

    Reply
    • cindy

      December 18, 2012 at 5:52 am

      yes! love the pear idea!

      Reply
  11. Angela Margraf

    March 3, 2013 at 8:59 am

    Made these this morning for my husband and OMG they were fantastic. Instead of nutmeg (which I didn’t have) I added all spice. Best waffles ever! Thanks for sharing!

    Reply
    • cindy

      March 4, 2013 at 4:22 am

      Yay! I’m so glad. Allspice sounds like a great sub to me!

      Reply

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