These light and fluffy pumpkin waffles are served with a homemade apple cider syrup for a fall, winter, and special occasion breakfast favorite!
Prep Time::30 mins
Cook Time::15 mins
Total Time::45 mins
Servings::6
Yield::6 waffles
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
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
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
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 begins to boil; boil until the syrup thickens. Remove from heat and stir in 2 tablespoons of butter until melted. Serve warm.
Dotdash Meredith Food Studios