Pumpkin Pie Waffles with Brown Sugar Syrup
It’s becoming typical of me and my time management skills (or lack thereof) to do things like post my Sunday morning breakfast so late at night that no one sees it until they’re already well launched into their Monday mornings. That said, these aren’t as complicated as they sound, and a batch on the weekend has the potential to produce leftovers that can go from freezer to toaster on sleepy/harried weekday mornings. You can streamline the spice list to just cinnamon, or add a shake of pumpkin pie spice if you have some on your shelf. A dollop of whipped cream wouldn’t be out of place, either.
These are just as delicious with maple syrup of course, but I love the fact that you can make your own as the waffles cook, then serve it while it’s still warm. (It also comes in handy when you’ve run out of pancake syrup – and it’s far better than store-bought pancake syrup, which has an ingredient list far longer than brown sugar + water.)
Pumpkin Waffles with Brown Sugar Syrup
AuthorJulie
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt. In a small bowl whisk together the milk, pumpkin puree, eggs and oil or melted butter. Add to the dry ingredients and stir just until combined.
Preheat a waffle iron and spray it with nonstick spray. Ladle the batter into the waffle iron (or use a 1/3-1/2 cup measuring cup), close the lid and cook according the manufacturer's directions, or until golden and crisp.
Meanwhile, bring the brown sugar and water to a simmer in a small saucepan. Cook for 2-3 minutes, until smooth and the sugar has dissolved. Cool slightly, remove the cinnamon stick and serve warm over the waffles.
Ingredients
Directions
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt. In a small bowl whisk together the milk, pumpkin puree, eggs and oil or melted butter. Add to the dry ingredients and stir just until combined.
Preheat a waffle iron and spray it with nonstick spray. Ladle the batter into the waffle iron (or use a 1/3-1/2 cup measuring cup), close the lid and cook according the manufacturer's directions, or until golden and crisp.
Meanwhile, bring the brown sugar and water to a simmer in a small saucepan. Cook for 2-3 minutes, until smooth and the sugar has dissolved. Cool slightly, remove the cinnamon stick and serve warm over the waffles.
Hmmm..in the sauce instructions you say to remove the cinnamon stick but it is not in the list of ingredients. I myself think cinnamon would be a great addition. . These sound yummy and I will be making them soon
The only syrup I had as a kid was brown sugar syrup with maple flavouring. Nice to see it here.
My grandma had 12 kids on the prairies, and brown sugar syrup was her go-to recipe, but made with whipping cream instead of water. Try it, you will not go back.
Made these tonight and they were so good! Julie you never disappoint!
what is the midnight pie you showed on the instant gratification?
Made these yesterday and tweaked the recipe: I put in 4 smaller size eggs and substituted with Coconut Flour and Sugar – and Coconut milk-Almond milk too 🙂 Paleo style – gluten and dairy free – once you get the configuration right [coconut flour absorbs wet ingredients so I added almond milk in to make the consistency goopie enough to dollop] I reduced the the amount of batter in the waffle iron and viola’ perfection – pumpkin pie in a waffle – the syrup – made from coconut sugar and added dried orange flakes and left the cinnamon stick in when friggin’ it 🙂 Delicious!!!! Thank You! 🙂