DISH | pumpkin waffles + maple whiskey sauce

pumpkin waffles-1

I went and did it. I finally succumbed to the call of the pumpkin. Call me late to the game but I simply couldn’t jump on the pumpkin band wagon when there was still way too much late summer produce in the market. Now that I’m saying goodbye to the heirloom tomatoes and the kale and the corn and all the other awesome stuff, I’m ready to get all up in the squash.  

I’ll be real with you. I didn’t make my own pumpkin puree. While I would always opt for grabbing a local pumpkin, roasting that sucker then pureeing the shit out of it, I realize sometimes you ain’t got time for that. Plus, I’ve recently watched several food documentaries concerning hunger and food insecurity, making me look at food a little differently. While I can easily walk a mere 5 minutes to a market full of local produce, there are communities here in NS that can’t access fresh fruits and vegetables.  Sometimes canned pumpkin is your only option. 

I had envisioned a brunch of pumpkin goodness for some time now and the Smitten Kitchen‘s recipe was the perfect inspiration.  Lightly spiced and crazy moist, these pumpkin waffles were exactly what this chilly fall day needed. With very little sweetness, a drizzle of maple syrup is pretty much a requirement. But you might as well really own brunch and make this maple whiskey sauce. It’s legit. Besides how the hell could whiskey for breakfast ever be bad? 

You do realize, however, that I now have almost an entire can of pumpkin puree in my fridge. Looks like The Great Pumpkin Craze of 2013 has finally hit eathalifax. Wait for it.

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pumpkin waffles + maple whiskey sauce
Yields 7
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  1. 1 1/2 cup flour
  2. 1 1/8 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 3 tablespoon brown sugar
  6. 1 teaspoon cinnamon
  7. 1/2 teaspoon ginger
  8. 1/4 teaspoon cardamom
  9. 1/8 teaspoon nutmeg
  10. 1/8 teaspoon cloves
  11. 2 eggs, seperated
  12. 1 cup milk
  13. 1/4 lemon, juiced
  14. 1/2 cup pumpkin puree
  15. 3 tablspoons butter, melted
  16. 1 teaspoon vanilla
maple whiskey sauce
  1. 2 tablespoon whiskey
  2. 1/4 cup maple syrup
  3. 1/2 teaspoon vanilla
  4. 1 talespoon butter
  1. Preheat oven to 250. Preheat waffle iron.
  2. Combine milk and lemon juice. Let sit while you prep the rest of the ingredients.
  3. Mix together dry ingredients. Whisk the egg whites until soft peaks form. This is so much easier if you have an immersion blender with a whisk attachment but beaters or good ol' arms of steel will do the trick too. Combine yolks, pumpkin, vanilla and soured milk. Whisk in the melted butter.
  4. Mix together wet and dry ingredients. Gently fold in egg whites. Brush or spray the waffle iron with some oil. Spread about 1/3-1/2 cup batter onto each side of the waffle iron. Cook til golden brown. Keep warm in the oven. Repeat with remaining batter.
  5. To make the sauce, combine all ingredients in a sauce pan. Bring to a boil then reduce heat and simmer til ready to use. Serve waffles with sauce and toasted pumpkin seeds if desired.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen


  • October 24, 2013

    movita beaucoup

    Your disgustingly awesome photos are making me sick.

    And also, hungry.

    • October 24, 2013

      Kathy Jollimore

      I’ll try better next time.