These fluffy pumpkin waffles, spiced with cinnamon and served with homemade apple cider syrup, will make a cozy fall or holiday breakfast extra special!
Pumpkin Waffles
These fluffy pumpkin waffles, spiced with cinnamon and served with homemade apple cider syrup, will make a cozy fall or holiday breakfast extra special!
Ingredients
Pumpkin Waffles
- 2 ½ cups all-purpose flour
- ¼ cup packed brown sugar
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 2 cups milk
- 1 cup canned pumpkin puree
- 4 large eggs separated
- ¼ cup butter melted
Apple Cider Syrup
- ½ cup white sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 cup apple cider
- 1 tablespoon lemon juice
- 2 tablespoons butter
Instructions
- Preheat a waffle iron according to manufacturer's instructions.
- Combine flour, brown sugar, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl. Stir milk, pumpkin, and egg yolks together in a separate bowl. Whip egg whites in a clean dry bowl until soft peaks form.
- Stir flour mixture and 1/4 cup melted butter into pumpkin mixture just until combined. Fold 1/3 of the egg whites into the batter with a spatula until incorporated. Gently fold in remaining egg whites. Cook waffles in preheated waffle iron according to manufacturer’s instructions.
- To make the syrup: Stir sugar, cornstarch, and cinnamon together in a saucepan. Stir in apple cider and lemon juice. Cook over medium heat until mixture comes to a boil; continue boiling until thickened, about 2 minutes. Remove from heat and stir in 2 tablespoons of butter until melted. Serve waffles warm with apple cider syrup.
Notes
Cook’s Note
Fold ½ cup mini chocolate chips into the batter to make chocolate pumpkin waffles.
I like to sprinkle chopped pecans on top of each serving for some crunch.
