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
45 mins
Dificult
Medium
Servings
6
Ingredients
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.
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
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