Oat and Olive Oil Pumpkin Spice Waffles

Jeff the Chef

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Buried in butter and drowning in maple syrup

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What you need to make 11 large, Belgian waffles

Dry ingredients

2½ oz. (½ cup) old-fashioned oats
2½ oz. (½ cup) whole-wheat pastry flour
2¾ oz. (½ cup) bread flour
3⅛ oz. (¾ cup) cake flour
1 Tbs baking powder
1 tsp baking soda
¾ tsp coarse salt
½ tsp cinnamon
¼ tsp allspice
¼ tsp clove
¼ tsp ginger
¼ tsp nutmeg

Wet ingredients

1 large egg, separated
2⅝ oz. (1/3 cup) olive oil
8½ oz. (1 cup) pumpkin puree
12¾ oz. (1½ cups) buttermilk
2⅛ oz. (1/4 cup) milk

Serving ingredients

Loads of soft butter
Plenty of maple syrup

How to do it:

  1. Pour the oats into a food processor, and process until as near a powder as you’re going to get, about 1 minute. Pour the result into a large mixing bowl.
  2. To the oats, add remaining dry ingredients. Whisk by hand until fully blended, about 75 strokes.
  3. Set the egg white aside. Whisk the yolk and all the other wet ingredients in a medium-sized mixing bowl.
  4. Pre-heat the waffle iron. Meanwhile, whip the egg white to soft-but-nearly-firm peaks, about 45 seconds on your electric mixer’s highest speed. Set aside.
  5. Pour the wet ingredients into the dry, and whisk to combine. Use the whisk to fold in the egg white.
  6. Scoop a generous 1/3-cup of batter into each waffle compartment, and cook on setting 4 (of 7). Move waffles to a cooling rack when done.
  7. To serve, place waffles back into the hot iron for 15 seconds, move to warmed plates, and serve with soft butter and maple syrup.

Notes:

If your egg yolk weighs less than 3/4 oz., consider cracking a second egg and nabbing some of its yolk.

This recipe produces 2 lbs., 7 oz. batter, which is enough to make 11 very large Belgian waffles. It’s not necessary that these waffles be Belgian-style; you can make them in a standard iron. You’ll have to adjust the amount of batter per waffle, and you’ll produce more than 11 of them. Furthermore, cooking time and settings vary from machine to machine. Adjustments along these lines may be necessary.

The Backstory:

These waffles are hearty, with a very, very rich, custardy interior reminiscent of the best French toast. Their pumpkin spiciness is decidedly muted, and yet their taste seems unmistakably autumnal. Of all the pumpkin waffles that I’ve made, these are the best leftover. I think they’re actually better leftover, toasted in a toaster on setting 4 or 5 (of 9). Maybe slightly less creamy inside, but their delicate-yet-crusty crust seems enhanced by the toaster, and their flavor seems slightly more complex.

If you’re serving these to adults for breakfast, two waffles per person is advisable. Honestly, I’m happy with one, but I do fear that serving only one waffle even to a frenemy would seem like too obvious a statement of hostility. This is America. Americans eat two waffles, regardless of size or what they’re loaded with. We. Eat. Two. Waffles. Damnit.

Oat and Olive Oil Pumpkin Spice Waffles

Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. I’m not legally allowed to confirm or deny that the president was given early “compassionate” access to this waffle recipe pre-publication, soon after he ambled out into the COVID superhighway without looking in both directions first – even though people are saying that it’s these these waffles – and not the steroids – that are making him feel 20 years younger. Of course I don’t know anything about that, it’s just what I hear … but I’m hearing it from just about everybody and when you hear something that often, you know it’s got to be at least partly true. But wait, has your interest wandered? WHAT ABOUT HER EMAILS? I can say with absolute certainty is that earlier drafts of this recipe do not – I repeat, they do not – appear in any of Hillary’s emails, so releasing her emails to the public will not shed any insights into the mysterious creaminess that these waffles possess. 

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37 thoughts on “Oat and Olive Oil Pumpkin Spice Waffles”

  1. I love your description of these waffles! They sound incredible, truly! It’s funny, but when my kids were growing I’d make pumpkin pancakes a lot, as well as “hide” pumpkin in all sorts of dishes, for nutritional purposes. I never knew it would become a thing! (Not that I think I’m the only one who did this 😬) But pumpkin really is a fabulous and versatile ingredient. I like your combination of flours.
    Mimi recently posted…Stracciatella

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    • Hahahah! So true! We eat too much over here. That’s why you can always spot an American in Germany!

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  6. Interesting! I do love waffles – 2, not 1, damn it – and I enjoy my waffles when they’re extra hearty! I’m intrigued by the oat flour in this one. Does that lend a chew? Methinks yes. Methinks I need to make a batch. Plus, I do love leftovers!
    David @ Spiced recently posted…Homemade Cream Cheese

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    • I’m not so sure it lends a chew, David, if what you mean is, “Does it make them chewy?” It lends a creamy kind of density, like when you have French toast that’s been made out of really extra-thick slices of bread that have been thoroughly soaked in the egg batter, so that when they’re cooked, their insides are wet and custardy. It’s like that, damnit.

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  11. Jeff, you are the waffle chef supreme. Your oat and olive oil Pumpkin Spice waffles sound lovely, and I too wish to have two. I love your use of ground oats. We have oat flour (havremjöl) in the pantry. Do you think it would work the same as ground oats? And, there’s a kabocha setting on the window sill that needs roasting that I now see going into your waffles…
    Ron recently posted…Funen Rygeost a Danish smoked cheese…

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    • Thank you, Ron!

      Ah, wouldn’t that be interesting: kabocha waffles!

      I definitely think oat flour would work. That’s what I’m trying to create by processing oatmeal. I’ve never used commerically-made oat flour, but I’ve seen it in packages in the grocery store. I think it’s a much finer grind that I’m able to produce in a processor. I have no idea if or to what extent that would change things. I have no doubt that it’d be worth trying, though. You might have to adjust the amount if the waffles wind up being too heavy, instead of “creamy.”

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  15. The oats and olive oil caught my eye! I am forwarding this recipe to my daughter to make for our grandchildren…. who doesn’t like a waffle that resembles a French toast! Great recipe Jeff! Thanks so much!

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  17. who does not love waffles, they are so easy to make and can top it with anything of your choice. These oats pumpkin spice waffles looks amazing, would make a delicious, fall breakfast

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