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    Home / Recipes / Course / Breakfast

    8 Oct 21, 2015 Breakfast  |   Jump to Recipe

    Yeasted Pumpkin Waffles with Candied Ginger

    Get excited. There’s a #VirutalPumpkinParty going on today (with 70+ bloggers!), and I’m bringing these Yeasted Pumpkin Waffles with Candied Ginger to the table.

    This post may contain affiliate links.

    Yeasted Pumpkin Waffles

    First, let’s talk yeasted waffles, also known as raised or overnight waffles. I’m obsessed. A yeasted waffle is leavened with yeast instead of baking powder/soda, buttermilk or whipped egg whites.  Prepared the night before, the batter bubbles and rises as the yeast consumes sugar.  The finished waffles have a crisp, airy texture with a pleasant, somewhat sour yeast flavor.  Aside from the flavor, what I love most about yeasted waffles is the advanced preparation.  You can do all the heavy lifting the night before, and then crank out a A+ breakfast the next day with minimal effort.

    Now, let’s talk about these yeasted waffles.  Flavored with pumpkin puree, brown sugar, cinnamon, nutmeg, clove and ginger, my Yeasted Pumpkin Waffles with Candied Ginger are pure autumn.  I’ve thrown candied ginger into the mix to amp up the ginger flavor in my pumpkin spice blend.  Its mellow burn also adds some intrigue with each bite.  The waffles are finished with maple syrup and toasted walnuts for crunch.  Oh, and the AROMA!!!  You guys, the smells that waft from the iron as the waffles cook are HEAVEN.  Continue reading for the recipe plus all the other #VirtualPumpkinParty goodies.

    Waffle Ingredients

    Just this week, I was catching up on the Good Food podcast, and they shared a fascinating interview with Cindy Ott, the author of Pumpkin: The Curious History of an American Icon.  The gist of the interview is that throughout the ages, the pumpkin has always transcended itself.  In the early 19th century, when people started moving from farms into cities, the pumpkin (left behind on the farm) was a nostalgic symbol of farm life and making a living off the land.  Nowadays, you get a similar sense with pumpkin spice.  Pumpkin spice products (often pumpkin-less) bring on a sense of fall.  A sense of coziness.  Something old-fashioned.  As Americans, we often find more value in what the pumpkin represents rather than what the pumpkin actually is.

    Waffle Batter Pour

    Waffles Cooking

    Hopefully, these pumpkin waffles plus the 60+ pumpkin recipes below will help us all love the pumpkin for what it is along with what it represents 🙂

    Yeasted Pumpkin Waffles

    Yeasted Pumpkin Waffles

    Yeasted Pumpkin Waffles with Candied Ginger

    by Brandon Matzek
    Keep in mind that you need to make this batter the night before you're planning on serving the waffles.
    5 from 3 votes
    Print Recipe Pin Recipe
    Servings 8 waffles

    Ingredients
      

    • 1/2 cup warm water (between 105°F and 110°F)
    • 2 1/4 teaspoons active dry yeast
    • 2 1/2 cups all purpose flour
    • 1/3 cup light brown sugar
    • 1 tablespoon white sugar
    • 1/2 teaspoon fine grain sea salt
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground clove
    • 2 cups whole milk, at room temperature
    • 1 cup pumpkin puree
    • 3/4 stick (6 tablespoons) butter, melted and cooled
    • 4 large eggs, lightly beaten
    • 1/4 teaspoon baking powder
    • Nonstick cooking spray
    • 1/4 cup chopped crystallized ginger plus more for sprinkling

    Chopped toasted walnuts, for sprinkling

      Maple syrup, for drizzling

        Instructions
         

        • Combine water and yeast in a small bowl, stirring to combine. Let sit for 15 minutes.
        • Meanwhile, whisk together flour, sugars, salt, cinnamon, ground ginger, nutmeg, and clove in a large bowl. Once the yeast has sat for 15 minutes, whisk the milk into the dry ingredients followed by the yeast (with water), pumpkin and melted butter. Cover the bowl with plastic wrap. At this point, you can let the batter rise in the refrigerator for sweeter waffles or let rise on the counter top for more sour/yeasty waffles.
        • The next morning, uncover the bowl, and stir in the eggs and baking powder until smooth. Preheat a waffle iron and lightly coat the plates with nonstick spray. Scoop 1/2 cup of batter in each well*. Sprinkle 1/2 tablespoon of crystallized ginger over each well, close the waffle iron, and cook until golden brown.
        • Sprinkle waffles with crystallized ginger and chopped walnuts, and enjoy immediately with maple syrup. If making waffles for a crowd, prepare in batches and keep waffles warm in a 250°F oven until ready to serve.

        Notes

        * Waffle irons can vary greatly. The one I used here makes 4 square waffles. Adjust the batter and crystallized ginger measurements accordingly.
        Tried this recipe?Tag @brandiego on Instagram so I can check it out!

        Now take a look at all of the other beauties that showed up to the #VirtualPumpkinParty:

        Cake Over Steak • Pumpkin Ginger Cookies with a Vanilla Glaze
        B. Britnell • Pumpkin & Goat Cheese Macaroni
        A Couple Cooks • Pumpkin Spice Almond Butter
        I Am a Food Blog • Roasted Pumpkin and Pork Stuffed Shells
        Well and Full • Harissa-Spiced Pumpkin Gnocchi
        Loves Food, Loves to Eat • Pumpkin Pork Burrito Bowls
        Girl Versus Dough • Pumpkin Challah
        Snixy Kitchen • Black Sesame Pumpkin Mochi Cake
        Hungry Girl por Vida • Pumpkin Chocolate Crumb Cake
        Donuts, Dresses and Dirt • Pumpkin Spice Latte Truffles
        Two Red Bowls • Pumpkin & Caramelized Onion Galette
        The Frosted Vegan • Dark Chocolate Pumpkin Gingersnaps
        Warm Vanilla Sugar • Dulce de Leche Pumpkin Ice Cream + Affogato
        An Edible Mosaic • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream
        Kitchen Konfidence • Yeasted Pumpkin Waffles with Candied Ginger
        Chocolate + Marrow • Pumpkin Scones with Cinnamon Butter Swirl
        The Pig & Quill • Pumpkin Pie Milkshakes with Pumpkin Spice Caramel + Coconut Cream
        Salt & Wind • Apple Cinnamon Pumpkin Muffins with Pepita Streusel
        With Food + Love • Creamy Pumpkin Polenta with Balsamic Roasted Beets
        A Cookie Named Desire • Pumpkin Crepes with Cinnamon Ginger Cheesecake
        Nommable • Pumpkin Moon Pies
        Feed Me Phoebe • Thai Pumpkin Curry with Shrimp and Bok Choy
        The Yellow Table • Coconut-Curry Pumpkin Soup
        Ginger & Toasted Sesame • Pumpkin Ricotta Gnudi
        The Crepes of Wrath • Pumpkin Pie Cake
        The Swirling Spoon • Pumpkin Hand Pies
        Erin Made This • Pumpkin Rye Waffles with Coconut Caramel
        My Name is Yeh • Pumpkin Slice and Bake Cookies
        Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto
        Broma Bakery • Pumpkin Pie White Chocolate Brownies
        Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum
        The Sugar Hit • Pumpkin Everything Bagels
        The Bojon Gourmet • Pumpkin Flatbread with Gruyére and Crispy Sage (gluten-free)
        Sprinkled with Jules • Pumpkin Spice French Macarons
        Feast + West • Dark Chocolate Pumpkin Seed Toffee Bark
        Jojotastic • Pumpkin Cinnamon Rimming Sugar
        Fix Feast Flair • Pumpkin Spice Japanese Cheesecake
        Appeasing a Food Geek • Pumpkin Ale Cake
        Tending the Table • Roasted Pumpkin with Tamarind and Coriander Chutney
        Long Distance Baking • Pumpkin Pie Ice Cream + Pumpkin Pancakes
        My Blue & White Kitchen • Roasted Pumpkin Risotto with Crispy Prosciutto
        Fork Vs. Spoon • Pumpkin Buttermilk Pudding
        Alyssa & Carla • Pumpkin Tea Bread (in a Coffee Can!)
        Twin Stripe • Pumpkin Spice Toffee
        Le Jus d’Orange • Lentil-Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese
        The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips
        Brewing Happiness • Caramelized Apple Pumpkin Muffins
        Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks
        Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes
        The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze
        Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie
        Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake
        Fork to Belly • Pumpkin Orange Brulee Pie
        Tasty Yummies • Grain-Free Pumpkin Spice Pancakes
        Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting
        Holly & Flora • Pumpkin Pie Martini with Coconut Cream + Homemade Pumpkin Spice Syrup
        Southern Soufflé • Sorghum Pumpkin Soufflés
        Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage-Mascarpone Sauce, Toasted Hazelnuts
        Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale
        The Little Epicurean • Maple Pumpkin Butter Brioche Toast
        Vigor and Sage • Maple Pumpkin Harvest Smoothie
        Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies
        Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free)
        The Fauxmartha • Baked Pumpkin Donuts
        So… Let’s Hang Out • Grain-Free Apple Crumble Pumpkin Pie
        Wit & Vinegar • Pumpkin Flaxseed Dog Treats
        Dunk & Crumble • Pumpkin Roundup
        Biscuits and Such • Pumpkin Pound Cake
        SugarHero! • Cinnamon Swirl Pumpkin Pound Cake
        A Little Saffron • Spiced Pepita Brittle
        Farmette • “Tis Different” Pumpkin Pie
        8
        Brandon and Federico
        Brandon

        I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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        Categories: Breakfast Tags: all purpose flour, baking powder, brown sugar, butter, cinnamon, clove, crystallized ginger, eggs, ginger, maple syrup, milk, nutmeg, pumpkin, sea salt, sugar, walnuts, yeast

        Reader Interactions

        Comments

        1. Laura (Blogging Over Thyme) says

          October 21, 2015 at 4:01 am

          I still have yet to make yeasted waffles, since I finally got my hands on a waffle maker this summer. AGH! Need to do something about this immediately, starting with your pumpkin ones 🙂 I love that you can make the batter ahead of time too. Perfect for lazy weekend mornings!

          Reply
          • Brandon Matzek says

            October 21, 2015 at 6:33 am

            You seriously need to give them a try!! Yeasted waffles, pumpkin or otherwise, are a fun addition to the breakfast table. Thanks Laura!

            Reply
        2. Katrina says

          October 21, 2015 at 4:47 am

          I love a good yeasted waffle! Definitely need to hop on this pumpkin version – yum!

          Reply
          • Brandon Matzek says

            October 21, 2015 at 6:29 am

            Thanks Katrina :)!! You’ll love this recipe if you love yeasted waffles. Enjoy!

            Reply
        3. Kathryn @ The Scratch Artist says

          October 21, 2015 at 8:30 am

          Hi Brandon! I am so happy that this #virtualpumpkinparty happened so that I could discover your wonderful blog! Sara did an amazing job organizing this whole thing. These yeasted waffles look amazing. I could literally smell them when I read your description. Thanks for sharing some pumpkin philosophy too, always appreciated. Happy pumpkin day!

          Reply
          • Brandon Matzek says

            November 11, 2015 at 11:13 am

            Likewise!!! Thanks Kathryn.

            Reply
        4. Grace @ Earthy Feast says

          October 21, 2015 at 10:30 am

          Yay for pumpkin waffles! These look perfect! Happy pumpkin party day!

          Reply
          • Brandon Matzek says

            October 23, 2015 at 10:56 am

            Thanks Grace!!

            Reply
        5. sue|theviewfromgreatisland says

          October 21, 2015 at 11:54 am

          My mom used to make yeasted waffles, they are soo good — and now you’ve gone and added pumpkin — I know what I’ll be doing this weekend 🙂

          Reply
          • Brandon Matzek says

            October 23, 2015 at 10:57 am

            Nice!!! I didn’t grow up with yeasted waffles, so I’m making up for lost time 🙂

            Reply
        6. Averie @ Averie Cooks says

          October 21, 2015 at 12:04 pm

          That is quite a lineup of pumpkin recipes! And just when I thought I already pinned everything pumpkin, here’s 60 more 🙂

          I have always wanted to try yeasted waffles but never have. I bet it helped them stay so light! And the make-ahead option, that’s nice for groggy mornings!

          Reply
          • Brandon Matzek says

            October 23, 2015 at 10:58 am

            Haha thanks Averie! Oh you should definitely give them a try. I think you’d like them.

            Reply
        7. Lily | Kale & Caramel says

          October 21, 2015 at 4:51 pm

          Ermagerd THESE. ARE. EVERYTHING. I want my world to be full of yeasted waffles and hot waffle irons and warm maple syrup and all things pumpkin. I need to make these ASAP this weekend!

          Reply
          • Brandon Matzek says

            October 23, 2015 at 11:00 am

            Hahaha thanks Lily!!! I will gladly join you there 🙂

            Reply
        8. Cindy says

          October 21, 2015 at 10:44 pm

          I need a new waffle iron, STAT, so I can make these! They look amazing. Also, those mugs with the faces, I love them! PS, if you ever get your hands on some sourdough starter–sourdough waffles are incrdible.

          Reply
          • Brandon Matzek says

            October 23, 2015 at 11:02 am

            Yes!!! Get that iron. Then make these :). Or perhaps I can just trade you for crumb cake? The mugs are from west elm!

            Reply
        9. aida mollenkamp says

          October 22, 2015 at 11:07 am

          I love me a good yeasted waffle and these sound fabulous!

          Reply
          • Brandon Matzek says

            October 23, 2015 at 11:04 am

            Thanks Aida :)!

            Reply
        10. Lauren Gaskill | Making Life Sweet says

          October 22, 2015 at 11:25 am

          5 stars
          Oh wow! Candied ginger and pumpkin sound SO GOOD together! Yum.

          Reply
          • Brandon Matzek says

            October 23, 2015 at 11:05 am

            They are pretty much like bffs. Perfect together. Thanks Lauren!!

            Reply
        11. Brooke @ Chocolate + Marrow says

          October 22, 2015 at 12:15 pm

          Brandon! I LOVE yeasted anything. Pancakes, blinis, waffles…and these waffles…with pumpkin and candied ginger? I love that extra touch of warmth. Would be perfect with that great sour yeast flavor.

          Reply
          • Brandon Matzek says

            October 23, 2015 at 11:08 am

            You know… I’ve never made yeasted pancakes. I need to try that along with sourdough pancakes :). Thanks Brooke!

            Reply
        12. Vicky @Avocado Pesto says

          October 27, 2015 at 11:33 am

          Definitely love pumpkin for all it is! Interesting what that used to mean and what pumpkin currently means to people. These sound absolutely incredible. had never heard of yeasted waffled before but seems brilliant to me. And candied ginger? LOVE!

          Reply
          • Brandon Matzek says

            October 27, 2015 at 11:43 am

            Thanks Vicky!! You need to try yeasted waffles at sometime (these pumpkin ones or regular)!!

            Reply
        13. Annie @ Annie's Noms says

          October 28, 2015 at 2:36 am

          Never tried pumpkin with ginger, but it sounds divine! Need to make these for breakfast ASAP!

          Reply
          • Brandon Matzek says

            October 28, 2015 at 6:21 am

            Thanks Annie!! It’s a tasty combination 🙂

            Reply
        14. [email protected] says

          October 30, 2015 at 11:37 am

          I cannot believe this, I do not have a waffle maker! But I have tons of pumpkin puree lol.

          Reply
          • Brandon Matzek says

            October 30, 2015 at 12:56 pm

            Whaaaaaat!!!? Haha you should get one. Or maybe make yeasted pumpkin pancakes 😛

            Reply
        15. cristina says

          October 31, 2015 at 8:08 am

          Ok…you’ve inspired me to pull out my neglected waffle iron! How lovely does that sound, yeasted pumpkin waffles!! This would a delicious and memorable breakfast to make my mom and sister when they’re out visiting for Thanksgiving. LUV!

          Reply
        16. Cynthia | What A Girl Eats says

          November 1, 2015 at 7:00 am

          I’ve never had yeasted waffles! Clearly I’m missing out!

          Reply
          • Brandon Matzek says

            November 11, 2015 at 11:11 am

            Try them sometime! They’re truly a treat 🙂

            Reply
        17. Christiane ~ Taking On Magazines says

          November 1, 2015 at 6:01 pm

          Wow, what a fantastic collection of pumpkin recipes! Your waffles look amazing. I like the fact that the batter’s made the night before too. It makes my work in the morning so much easier!

          Reply
          • Brandon Matzek says

            November 11, 2015 at 11:10 am

            Thanks Christiane! The advanced prep is crucial. My cooking skill level drastically decreases early in the morning :P. So it’s helpful for me to do all the heavy lifting the night before.

            Reply
        18. Aly ~ Cooking In Stilettos says

          November 2, 2015 at 12:41 am

          Now THIS is a waffle – the candied ginger is genius!

          Reply
          • Brandon Matzek says

            November 11, 2015 at 11:08 am

            Thanks Aly!

            Reply
        19. Susan says

          November 2, 2015 at 6:40 am

          I’m all about the yeasted waffle. I feel like there’s so much more flavor happening with the yeast. These sound delicious and that kick of candied ginger is the perfect touch.

          Reply
          • Brandon Matzek says

            November 11, 2015 at 11:08 am

            Agreed!! Thanks Susan.

            Reply
        20. Sara @ Cake Over Steak says

          November 2, 2015 at 9:16 am

          So amazing! You could not have made a more perfect recipe in my eyes. I love yeasted waffles, pumpkin waffles, AND candied ginger, so these are sooooo up my alley. Thanks for being a part of this party, Brandon! xoxo

          Reply
          • Brandon Matzek says

            November 11, 2015 at 11:07 am

            Thanks for the kind words Sara and for organizing such a fun party!!

            Reply
        21. Sonja says

          November 2, 2015 at 2:37 pm

          Brandon! I just moved in with my boyfriend and he’s been hinting at getting a waffle maker but I’ve been stubbornly saying no…

          Recently I’ve been thinking about yeasted waffles (I randomly think about certain dishes, I’m sure you can relate) and when I saw this recipe I knew I had to give them a try. Maybe I’ll just bring a waffle maker home and pretend it was my idea 😛

          Reply
          • Brandon Matzek says

            November 5, 2015 at 5:59 am

            Haha I too randomly think about certain dishes 😛 Go ahead and get that waffle iron, and treat your boyfriend (and yourself :)!

            Reply
        22. Steph @ Steph in Thyme says

          November 2, 2015 at 4:35 pm

          5 stars
          I love your summary of Cindy’s book, which I have to get my hands on. I’m a history nerd and as I was carving pumpkins on Halloween, I was thinking about Americans and this thing we have with pumpkins. So interesting! Love the virtual pumpkin party, can’t wait to check out all those recipes…and your candied ginger!

          Reply
          • Brandon Matzek says

            November 11, 2015 at 11:04 am

            Thanks Steph!! I think you’d definitely love that book.

            Reply
        23. Cheryl Hayes says

          December 13, 2019 at 5:24 am

          5 stars
          I love this recipe! Because I can’t eat wheat or dairy, I modified by adding 1 cup buckwheat flour and 3/4 cups of sorghum and tapioca flours. I added one can of full fat Thai Kitchen coconut milk instead of whole milk. Finally, I roasted and chopped 1/2 cup pecans and added them. I did leave the batch on the counter overnight. Perfect – is all I can say! Thanks for the recipe and I will be making this again!

          Reply

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        Brandon and Federico

        I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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