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Pumpkin Waffles

Sally · sallysbakingaddiction.com · 2023 · 14 4-inch square waffles

Against 455 waffle recipes

More sugar than 98% of recipes and less fat than 84%.

What the 23 “pumpkin” waffle recipes do differently →

Get the method at sallysbakingaddiction.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 98% of recipes: 48% of the flour weight against the typical recipe's 15%, about 3 times as much.
  • Less fat than 84% of recipes: 21% of the flour weight against the typical recipe's 31%.
  • More egg than 77% of recipes: 57% of the flour weight against the typical recipe's 40%.
  • More leavening than 76% of recipes: 5.7% of the flour weight against the typical recipe's 4.1%.
Liquid: 138%, 39th percentileEgg: 57%, 77th percentileFat: 21%, 16th percentileSugar: 48%, 99th percentileLeavening: 5.7%, 76th percentileSalt: 0.6%, 47th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2 cups + 2 Tbsp (265g) all-purpose flour (spooned & leveled)265 g
  • 2 teaspoons baking powder≈ 9 g
  • 1 teaspoon baking soda≈ 6 g
  • 2 teaspoons ground cinnamon≈ 5 g
  • 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*≈ 3.9 g
  • 1/4 teaspoon ground ginger≈ 0.7 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 3 large eggs, at room temperature≈ 150 g
  • 1 cup (226g) pumpkin puree (not 1 can)226 g
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted56 g
  • 1/4 cup (50g) packed light or dark brown sugar50 g
  • 1/4 cup (60ml) pure maple syrup≈ 78 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 1 and 1/2 cups (360ml) whole milk, at room temperature≈ 366 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3/4 cup (90g) pecan halves90 g
  • 1 and 1/2 cups (360ml) pure maple syrup≈ 468 g

flour 265 gbatter 1222 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.

  • Liquid138% · 39th percentile
  • Egg57% · 77th percentile
  • Fat21% · 16th percentile
  • Sugar48% · 99th percentile
  • Leavening5.7% · 76th percentile
  • Salt0.6% · 47th percentile

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