Pumpkin Waffles with Cider-Honey Syrup

S I

By
@SyiLuvsPastries

The smell of these on Thanksgiving morning just gets you in the holiday mood! My family is originally from the South and we like our sweet potatoes; so substituting sweet potatoes for the pumpkin is a definite variation.

COOK TIME: Per waffle maker directions


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Rating:

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Serves:

16 (4-inch) waffles

Prep:

15 Min

Ingredients

2 c
whole wheat flour
2 Tbsp
brown sugar
1 Tbsp
baking powder
1 tsp
ground cinnamon
1/2 tsp
salt
1/4 tsp
baking soda
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
1 3/4 c
milk
1 c
canned pumpkin
2 large
egg yolks
3 Tbsp
butter, melted
1 tsp
finely shredded orange zest (optional)
2 large
egg whites
1
recipe cider-honey syrup (optional)

Directions Step-By-Step

1
In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.
2
In a medium bowl, combine the milk, pumpkin, egg yolks, butter, and, if desired, orange zest. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).
3
In a small bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold beaten egg whites into the pumpkin mixture, leaving a few puffs of egg white.
4
Heat a lightly greased waffle maker. Pour some of the batter onto the waffle grids. Close the lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift the waffle off the grids. Repeat with remaining batter.
5
Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F. oven. If desired, serve with the Cider-Honey Syrup.
6
CIDER-HONEY SYRUP: In a small saucepan, combine 1 cup apple cider or apple juice and 1 cup honey. Bring to a boil; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Serve warm. Cover and store any remaining syrup in the refrigerator for up to 1 week. Makes 1 cup.

About this Recipe

Other Tag: Quick & Easy