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Pumpkin Waffles

biggerbolderbaking.com · 2022 · 10 waffles

Against 455 waffle recipes

More sugar than 86% of recipes and more egg than 75%.

What the 23 “pumpkin” waffle recipes do differently →

Get the method at biggerbolderbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.

  • More sugar than 86% of recipes: 33% of the flour weight against the typical recipe's 15%, about twice as much.
  • More egg than 75% of recipes: 55% of the flour weight against the typical recipe's 40%.
  • Less leavening than 76% of recipes: 2.2% of the flour weight against the typical recipe's 4.1%, about half as much.
Liquid: 115%, 28th percentileEgg: 55%, 76th percentileFat: 40%, 65th percentileSugar: 33%, 87th percentileLeavening: 2.2%, 23rd percentileSalt: 1.4%, 74th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 1 large egg (, separated and at room temperature)≈ 50 g
  • 1 cup (8 fl oz/240 ml) whole milk≈ 244 g
  • ½ cup (4 oz/115 g) pumpkin puree115 g
  • 4 tablespoons (2 oz/57 g) butter (, melted)57 g
  • 2 tablespoons vegetable oil≈ 27 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 1½ cups (7½ oz/213 g) all-purpose flour213 g
  • ⅓ cup (2½ oz/71 g) granulated sugar71 g
  • 1 tablespoon cornstarch≈ 8 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1½ teaspoons ground cinnamon≈ 3.9 g
  • ½ teaspoon allspice≈ 1.3 g
  • ½ teaspoon salt≈ 3 g
  • 2 large egg whites (, at room temperature)≈ 66 g

flour 213 gbatter 872 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.

  • Liquid115% · 28th percentile
  • Egg55% · 76th percentile
  • Fat40% · 65th percentile
  • Sugar33% · 87th percentile
  • Leavening2.2% · 23rd percentile
  • Salt1.4% · 74th percentile

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