Picture Perfect Breakfast (Recipe: Inn on Mill Creek’s Pumpkin Belgian Waffles)

This terrific photo and recipe comes to Inn Cuisine courtesy Dave and Brigette Walters, owners of The Inn on Mill Creek, located near beautiful Asheville, North Carolina.

Sometimes it’s hard to pinpoint who I am in the kitchen: a cook or a baker? Throw March-November into the mix and am I not a grill master too? What about happy hours at home? Do my jigger, shaker and blender skills land me the title of bartender as well?

Regardless of the labels used to define my culinary talents, one thing I’ve learned over the past 6 months is that pumpkin makes just about anything better. Imparting unparalleled moisture to baked goods and a light, luscious flavor in everything from ice cream to soups, pumpkin can be used in so many delicious yet unexpected ways: Thai-Spiced Pumpkin Soup, Pumpkin Chocolate Chip Cookies, Pumpkin Bread, Pumpkin Spice Cream Cheese Spread, Apple Pumpkin Muffins, Pumpkin Ice Cream and of course, the following recipe for Pumpkin Belgian Waffles.

But what if you don’t own a Belgian waffle iron? Perhaps this is the perfect opportunity to add one to your collection and start indulging yourself, your family and friends. Or maybe you already own a Belgian waffler but don’t feel like breaking it out? Why not give Dave and Brigette a call? Let them handle the cooking for you after an overnight stay at The Inn on Mill Creek.

Got a favorite pumpkin recipe not listed above? Feel free to tell us about it in the comment section below!

Pumpkin Belgian Waffles

(featured on Inn Cuisine, recipe courtesy The Inn on Mill Creek)

dry ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup whole wheat flour, sifted
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 & 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger

wet ingredients

• 4 large eggs, separated
• 2 tablespoons butter, melted
• 2 tablespoons margarine, melted
• 1+ cup (2/3 can) cooked, mashed pumpkin
• 1/4 cup firmly packed brown sugar
• 1 cup 2% milk
• 1 cup buttermilk

Combine dry ingredients in a large bowl. In another bowl, lightly whisk together egg yolks, then one at a time whisk in butter and margarine, pumpkin, brown sugar, and the milks. Refrigerate wet mix for 5 minutes. When chilling time has elapsed, add wet ingredients to flour mixture, stirring until just moistened. In a clean bowl, beat egg whites until soft peaks form; fold into batter. Refrigerate combined batter for another 5 minutes. Cook in preheated Belgian waffle iron; this batter will take slightly longer than most other batters (5+ minutes).

Yield: approximately 7 large Belgian waffles.

Optional Variation – If desired, try adding chocolate chips to this recipe. Yummy.

The Inn on Mill Creek

Ridgecrest, North Carolina

Phone Toll-Free:  (877) 735-2964

Email:  info (at) innonmillcreek (dot) com

Visit: The Inn on Mill Creek’s InnBlog

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Tagged as: bed and breakfast recipes, Belgian waffle recipe, Breakfast Recipes, brunch recipes, pancake and waffle recipes, pumpkin, pumpkin Belgain waffle recipe, pumpkin recipes, pumpkin waffle recipe, The Inn on Mill Creek recipes, waffle recipes