As eager as I have been to get things rolling on our kitchen remodel, I have enjoyed being able to make some of the fall recipes I thought would get left behind. If we must be delayed, I may as well keep cooking fun things, right? We still have a few days of “Better Breakfast Month,” and this simple twist on your favorite waffles is covering a lot of territory for me.
If you have never tried them, sourdough waffles are the best thing going—with delicate, crispy exterior and soft, fluffy goodness on the inside. They are not as sweet as some other waffles, which is fine by me, given that I usually drench them in real maple syrup. In keeping with the season (we are now five full days into fall), I have also spiked these easy-to-make, overnight waffles with pumpkin and warm spices, the two flavors everyone seems to either love or hate. If you’re in the first camp, keep reading. If not—well, perhaps you simply need to try these waffles, so you might want to keep reading, too.
I used to hesitate on pumpkin spice recipes, imagining that maybe this ubiquitous flavor combination was too cliché. But then I went to Trader Joe’s, otherwise known as the pumpkin spice capital of the world, and I found myself surrounded by pumpkin spice cookies, donuts, yogurt, coffee, granola bark, cake bites, scented candles—well, you know the scene. And it was there, standing amid all those fall-inspired goodies, that I realized 75 million Trader Joe’s fans can’t be wrong. And neither are these waffles.
The addition of pure pumpkin puree gives these waffles a gorgeous fall color and a big dose of antioxidants, while a teaspoon of pumpkin pie spice brings the essence of the season. Here’s a bit of happy news: if you don’t have a sourdough starter, you can still make a version of these. I made only those two modifications to my favorite sourdough waffle recipe for this variation, and I expect you can do the same with whatever recipe you like to use, sourdough or not. Just add pumpkin to the wet ingredients and pumpkin pie spice to the flour.
Obviously, you do need a waffle iron to make waffles. I have had good results using both a Belgian-style maker and a standard square maker, though the recipe will yield different amounts depending on the size of the waffles. No waffle maker, but jonesing for a pumpkin spice breakfast? Reduce the oil a bit, keep everything else the same and make pancakes instead.
1/2 cup sourdough discard
1 cup cultured buttermilk
1 Tbsp. cane sugar
1/3 cup pure pumpkin puree
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour (or white whole wheat)
A heaping 1/2 tsp. pumpkin pie spice (or a few pinches each of cinnamon, nutmeg and ginger)
Combine the first four ingredients in a large bowl (twice as large as you think you’ll need) until smooth. Stir in the flour and spice ingredients. Cover bowl with plastic wrap or a lid and leave it on the counter overnight to ferment.
In the Morning
Heat waffle iron to medium-high heat. Preheat oven to 200°F with oven rack in center position. Place a cooling rack inside a baking sheet inside the oven, for keeping the first few waffles warm while you finish the batch.
Whisk together these ingredients in a glass measuring cup:
1 large egg
2 Tbsp. canola oil (or melted butter)
1/2 tsp. baking soda
2 pinches salt
Pour the mixture into the pumpkin-sourdough starter and fold together, just until evenly combined. The buttermilk and baking soda will react, and the batter will become rather bubbly and rise in the bowl. Let the batter rest on the counter for about 10 minutes before you proceed with making the waffles.
Follow manufacturer’s instructions for making the waffles, transferring them to the oven to keep warm until ready to serve.
As with art, music and just about everything else in life, appreciation of food is subjective. When I learned recently that September is “Better Breakfast Month,” I wasn’t sure what to make of it. “Better” can mean any number of things—qualitative and quantitative. At our house, we are always aiming for our version of a better breakfast in that we actually sit down and eat the meal. Together. At the table. It’s a terrific concept, and we’re committed to keeping that going!
We have a few favorite breakfasts in regular rotation, the most common of them being what we lovingly refer to as “Jewish Boy Breakfast,” or JBB, as I like to call it on my menu planning spreadsheet (yes, I’m really that nerdy). This morning meal is the namesake of my darling husband, Les, who is Jewish and raised in New York, the best city in the world for Jewish food. A typical JBB at our house looks like this:
It’s a whole wheat everything bagel, topped with spreadable scallion cream cheese, thin slices of red onion, capers (on mine, anyway) and lox. We are lucky to have a reliable source of fresh-daily bagels in our city, otherwise I would have to bake them myself (which I’ve done exactly twice, and wow, what a project). The cream cheese is a homemade schmear that’s super easy to make yourself (check out that link above), and we are forever on the lookout for a sale on lox, because this salty cold-smoked salmon can get pricey.
In case you’re wondering, there is in fact a side of bacon on the plate—which clearly is not part of a balanced Jewish breakfast. I never said he was devout.
JBB has a special role in our love story as well. During our courtship, I straddled the fence about getting serious with Les, following too much drama and heartbreak in my own past. About eight months in, we had a huge snowstorm (in North Carolina, that means more than two inches of snow at once), and though he had been willing to run a bunch of random errands in such conditions, he declined my invitation to dinner. Better to “play it safe,” he said, given the weather and all. In response, I decided to play it safe by being hurt, and I went to bed feeling sorry for myself. Next morning, I was awakened by a text from Les—“why aren’t you answering your door?” I hadn’t heard him knocking, but there he stood—in the middle of a blizzard, people!—sporting a hat with flaps that covered his ears, and holding a bag of fresh bagels plus all the proper accoutrements. The man had risked his very life to be with me. OK, not exactly—but he had shown me (again) that he was different and dependable, so I married him. ❤ And I do love a JBB.
Anyway, when the weekend comes, we like to go big on breakfast. And by big, I mean with preparation of things that are too fussy for a busy out-the-door weekday morning. One of our go-to “better breakfast” menu items? These ultra-crispy, fun and flavorful hash brown waffles. Let’s just savor this image for a moment. Lean in to your screen and try to smell them.
They emerge from the waffle iron crackling crisp on the outside, hot and soft on the inside, and they’re perfectly customizable, based on our craving du jour. This is how we use up all assortments of leftover cheese, onion and pepper scraps, and they come together in short order because I take a rare shortcut in the form of this:
I hope you aren’t disappointed to learn that I don’t actually make every single thing from scratch. Though I’ve considered shredding fresh potatoes myself for these, I’ve learned that once in a while is often enough to make an exception. These pre-shredded potatoes are such a worthy exception, and they can be found in any well-stocked supermarket. I only wish someone would explain to me why they are always in the dairy section. (hmm)
Here’s how they happen, and obviously, you will need a waffle iron to try them at home. I recommend a standard square or round waffle maker rather than Belgian style, but if you try it in a Belgian maker, please do let me know how it comes out for you, OK?
As the photo conveys, we lean toward the crispy side of things at our house, but you could certainly cut the time a bit shorter and remove them when they are just golden and lightly crisp. You’re the boss of your own kitchen. I’m enjoying the heck out of them in this crunchy state because we’ve recently decided to give up potato chips, our latest bad habit that was wrecking our waistlines. Enjoy them any way you’d normally serve breakfast potatoes, or make them the main dish as we do, topped with a runny egg!
I know what you’re thinking. Yes, they are also a terrific menu option the next time you’re in the mood for “breakfast for dinner.”
Go on, make them. 🙂
Extra virgin olive oil
1/2 bag Simply Potatoes shredded hash browns
1/2 cup (give or take) diced onion
1/2 bell pepper (or poblano or jalapeno, you decide)
1/4 cup diced and cooked leftover ham, sausage, bacon (optional)
Approximately 3/4 cup shredded melting cheese (cheddar, swiss, Monterey jack, gouda, etc.)
Salt and pepper to taste
1/2 tsp. ground cumin (this is excellent with any fried potatoes)
Preheat waffle iron to 400° F.
Place a small skillet over medium heat. Add a generous swirl of olive oil to the pan, and sauté the onions and peppers until they are softened and lightly browned. If you are adding breakfast meat that is not yet cooked, go ahead and toss that into the pan as well. Season to taste, stir in cumin and remove from heat.
Combine shredded hash browns, onion mixture and shredded cheese and stir well to evenly blend the ingredients.
Drizzle in about 1 tablespoon of additional olive oil and stir to combine. I’ve learned from all my experimentation with this recipe that the extra oil goes above and beyond to deliver my hash brown waffles with the crispiest possible exterior. Thank goodness olive oil is a “healthy” fat!
When waffle maker is preheated, pile the hash brown mixture evenly over the plate and press to close the iron lid. Leave it alone for about 10 minutes, and carefully raise the lid to check their doneness. I’ve learned that if the waffle iron doesn’t release right away, whatever I’m waffling needs more time. The food will release when it’s ready, and for my Cuisinart waffle maker, 13 is the lucky number.
Carefully remove the waffle sheet, in one piece, to a platter or cutting board and cut into serving pieces.
Serve as desired, but may I recommend again the runny egg? It’s so, so good. 🙂
This recipe will make five waffles, each about 4 x 6 inches. We make four at once for breakfast, then we fight over the fifth during kitchen cleanup. I love our life!
One of these days, I may write a cookbook including only wild and wacky ideas for incorporating leftovers into new recipes. No matter what you had the first time, there’s always a creative way to re-purpose what’s left over into something delicious. Vegetables find their way into omelets or onto pizzas, a lone chicken breast can be diced and turned into a salad spread, and even stale bread can be reinvigorated into a delicious dessert (soon, I’ll share the recipe for my Gram’s unmatchable bread pudding).
Recently, I rallied together some black beans left over from Taco Tuesday, more (but different) beans left over from a take-out fried chicken meal, several bits and pieces of leftover peppers and onions, and the remnants of corn from the sweet corn ice cream that I highlighted during National Ice Cream Month (I promised I’d do something fun with them, and here it is)—and turning the whole thing into dinner, covering Meatless Monday and National Waffle Day, all in one swoop. Did you follow all that? This is how my brain works, friends, so when I share with you that I sometimes wake up thinking about recipes, I do hope you realize I’m not joking.
The truth is, I already had these waffles in mind for using the leftover corn from the ice cream. These sourdough-based crispy gems are adapted from one of my favorite recipes from King Arthur Baking’s website. I’ve never made the recipe as written (theirs is for pancakes), but I have enjoyed various versions of it as waffles. If you don’t have sourdough going (this recipe requires it), use any other recipe for waffles with corn mix-in—maybe this one, but omit vanilla, cinnamon or anything else that would make them sweet or “breakfast-y.” The corn itself is sweet enough. Or just use cornmeal waffles or cornmeal pancakes—you know, be the boss of your own kitchen.
The southwest-inspired topping was a no-brainer for me, with the beans and bell peppers I had left over, and it will be a great dance partner to the corn and scallion flavors in the waffles. You may note that the King Arthur recipe calls for a “bean salad” topping, which is similar but more of a cool, relish-y accompaniment. I wanted something warm and hearty enough to be served as dinner.
I cook by instinct, rarely by recipe, and for no particular reason while dreaming up ideas for this meal, I had a question pop up in my mind about how to add another element to the finished dish so it didn’t seem dry, as waffles without a sauce sometimes do. We use sour cream as a topper on a lot of southwest-themed dishes, but I hate that it makes the entire dish cold before you take a single bite. Anything liquid would make the waffles soggy, completely defeating the purpose of the whole meal. And then, suddenly, every light in the world came on at once in my imagination. Perhaps one of the biggest “aha moments” my brain has ever experienced in the kitchen.
Whipped cream. But not sweet. Add a savory spice. But not salt. Boom!
The result was super light and airy, with a rich but subtle flavor that melted into a silky river all the way through the bean topping. It was absolutely delicious, and I cannot believe I’ve never had something like it in a restaurant. I seasoned it with chipotle, but paprika or cumin would’ve been just as tasty.
And oh man, just like that, I’m off and running with a million other things this savory whipped cream should accompany. Makes me ache for autumn, when I can spend a whole afternoon simmering black bean soup.
But it’s almost dinner time, so I’ll have to back-burner that idea for a few months. Let’s get cooking!
1/2 cup plus 2 Tbsp. all purpose flour (remember to fluff, sprinkle, level when you measure)
1/2 cup milk
2 Tbsp. canola oil (if making pancakes, only use 1 1/2 tsp.)
1 tsp. baking soda
1/4 tsp. salt
1 large egg
1/2 cup cooked corn kernels
3 scallions, chopped (white and green parts)
Combine the starter, flour and milk in a large bowl, mixing until thoroughly incorporated. Cover and allow it to rest on the counter at least 30 minutes in a warm place, such as the microwave.
Add the oil, baking soda, salt and egg, and stir until combined. Fold in the corn and scallions, plus about half of the chopped jalapeno listed in the topping ingredients. Note that if you are making waffles with the mixture, you should use the greater amount of oil noted above. The oil in the batter helps prevent sticking and also ensures a lovely crispy exterior to the waffles.
Bake according to your waffle maker’s recommendations, and keep the waffles warm while you finish the topping.
I’ve made these waffles in both a Belgian waffle maker and a standard maker. Les and I decided we like the standard waffles best. If you don’t have a waffle maker, use the lesser amount of oil and make the recipe as pancakes, as suggested on the King Arthur website.
Extra virgin olive oil
1/2 cup chopped red onion
1/4 cup chopped green bell pepper
1 small jalapeno, diced and divided* (see notes)
1 1/2 cups leftover cooked beans* (I used leftover black beans plus Bojangles’ takeout beans)
1/2 cup cherry tomatoes, halved
Juice of 1/2 lime
Handful fresh cilantro for garnish
1/4 cup heavy whipping cream
1/4 tsp. ground chipotle powder
Maybe you don’t have this exact amount of leftover beans staring at you from the fridge? I get it. This is what I used because it was what I had. If you’re starting from scratch, any kind of canned beans would be suitable here, and you’ll need about a can and a half. Pinto beans would be closest to my leftover recipe, and I’d suggest do not drain or rinse them. The can liquid would be very similar to the leftover takeout beans I used.
We love spicy things in our house, but obviously you can simply omit the jalapeno if it isn’t your thing. I divided the total amount listed, using half in the waffles and the rest in the topping.
I recommend getting your waffles in order first, because the topping comes together quickly while they are baking in the iron. No waffle iron? Go get one. Just kidding—use the King Arthur recipe I suggested, which is technically designed for pancakes that would be every bit as wonderful in this kind of recipe. And then tomorrow, go get a waffle iron—I’ll give you plenty of reasons to love having one. 😊
Instructions for the topping
Heat a small non-stick skillet over medium heat. Add olive oil and sauté the onions and peppers until softened and slightly translucent.
Add the cooked beans and give the whole thing a quick stir to combine. If it seems dry, add some broth or tomato sauce to compensate.
Slice and season the cherry tomatoes and toss them on top. Cover the pan and simmer over low heat to give the flavors time to mix.
Use a hand mixer or whisk to whip the cream until it is soft and pillowy. You never want to push whipped cream too far (they call that butter), because once it gets to the “chunky” appearance, you cannot rein it back in. Sprinkle in chipotle, paprika or cumin and whisk gently to distribute it.
When your waffles or pancakes are ready, spoon the bean mixture over the top and sprinkle with cilantro leaves. Dollop the whipped cream on top and dinner is served.
There are “leftovers,” and then there are “planned-overs.” The latter is a concept frequently referenced by my aunt, who is all in favor of planning to have extra portions of a recipe, specifically to be used in something else later on.
This is a planned-over that I’ve tried (and missed) before, but this time, it was a big-time winner. Friends, it’s comfort times two—mac and cheese, waffled!
These are easy to make, but obviously, you need to have a waffle maker to make this happen. My first (failed) effort was on a Belgian-style waffle maker—not a great idea, and I’m certain the thick, deeply indented shape contributed to the not-so-fab outcome. For the best texture and even, perfectly crispy edges, go with a standard square-style waffle maker. Mine has a non-stick coating, so pulling the finished waffles off the iron was cheesy-breezy.
To plan ahead for these planned-overs, skip back to my basic mac and cheese recipe, and follow the instructions, but stop after the stove-top stage—no casserole into the oven, or else your mac and cheese waffles will be dry and tough. Reserve about 1/2 cup of the cheese sauce, for decadent drizzling on the finished waffles. Go ahead and bake some of the mac and cheese if you’d like, but hold back enough to make waffles in whatever quantity you wish.
Here, I spread the unbaked portion of mac and cheese evenly into a 9 x 13 glass casserole dish, about 1 inch deep. Cover and chill until you’re ready to dive into this decadence.
Ready to get cooking?
Here’s a quick recap for making my bechamel-based cheese sauce. Use the link to the original recipe for ingredient amounts and detailed descriptions.
Prepared basic mac and cheese, reserve 1/2 cup of the cheese sauce for serving.
1 large egg, beaten with a tablespoon of water
3/4 cup unseasoned panko bread crumbs
1/4 cup freshly grated parmesan or parm-romano blend*
Sea salt and freshly cracked black pepper
Reserved cheese sauce
1/3 cup heavy cream or half and half
At our house, we always have a 50/50 blend of deli-quality parmesan and romano cheeses. We purchase the cheese in blocks and shred it with the food processor. It beats the daylights out of store-bought parmesan cheese, and we save a good bit of money in the long run.
The visual description will probably cover it for you, but written instructions are included below, just in case.
Cut chilled mac and cheese into squares or rectangles, to match the size of your waffle maker sections.
Place the beaten egg into a shallow glass dish. Dip each piece of mac and cheese into the egg wash, using a spoon as necessary to fully drench the mac and cheese with the egg mixture.
Combine panko crumbs, parmesan, salt and pepper in a second shallow glass dish. Dredge the egg washed mac and cheese in the crumb mixture, pressing crumbs into the nooks and crannies to ensure even coating. Transfer coated mac and cheese to a parchment-lined cookie sheet and allow them to rest about 15 minutes.
Preheat the waffle iron to 400° F.
Press additional crumb mixture onto any bare spots on the mac and cheese. Arrange the pieces into the waffle iron, and press to close. Allow them to bake about 10 minutes, or until they are golden brown and lightly crispy on the outside. They should also release easily from the iron.
While the mac and cheese waffles are baking, warm the leftover cheese sauce, whisking in up to 1/3 cup heavy cream or half and half until the sauce is thinner and pourable.
Serve the decadent crispy waffles with a generous drizzle of the cheese sauce.
We served these as a hearty side to some juicy, quick-brined pork chops and leftover collard greens. But wouldn’t they also look great alongside some southern fried chicken or meatloaf or burgers or—OK, with just about anything? 😊