Pumpkin Waffles with Apple Cider Syrup
With the seasons changing, the air getting cooler, and fall finally showing up, here’s a fall-themed breakfast that you are sure to enjoy!
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Servings: 6
– 2 1/2 cups all-purpose flour
– 1/4 cup packed brown sugar
– 4 tsps. baking powder
– 2 tsps. ground cinnamon
– 1 tsp. ground allspice
– 1 tsp. ground ginger
– 1/2 tsp. salt
– 2 cups milk
– 1 cup canned pumpkin
– 4 eggs, separated
– 1/4 cup butter, melted
Apple Cider Syrup
– 1/2 cup white sugar
– 1 tbsp. cornstarch
– 1 tsp. ground cinnamon
– 1 cup apple cider
– 1 tbsp. lemon juice
– 2 tbsps. butter
Directions
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 the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer’s instructions.
To make Syrup:
Stir sugar, cornstarch, and cinnamon together in a saucepan. Stir in apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in 2 tbsps. of butter until melted. Serve warm.
