I’m loving fall breakfast lately! I save these kind of recipes for the weekend and it always gives me something to look forward to. These waffles are one of my favorite fall breakfasts especially when topped with this incredibly delicious Apple Cider Syrup and a little sweetened whipped cream. The flavor combination of the two is simply irresistible and it couldn’t be more fall inspired.
Don’t skip the step of separating the eggs and whipping the whites in this recipe. Using the whipped egg whites will give you a fluffier, not so dense waffle. It may seem tedious, and more what I’m thinking is one extra dish to clean, but it’s worth that extra dish. It really just creates such a light and fluffy batter. Also, if you don’t plan on serving the waffles with the Apple Cider Syrup then you could definitely up the spices a little if you’d prefer (I don’t think it really needs more but some of you may).
Enjoy! Happy Fall!
The perfect fall waffle recipe! These are packed with pumpkin and spices flavor and they're melt-in-your-mouth delicious! Use a Belgian waffle iron or standard size waffle maker. You can keep waffles warm in a 200 degree while finishing off batter.
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 4 large eggs , yolks and whites separated
- 1 pinch cream of tartar
- 5 Tbsp granulated sugar , divided
- 1 cup milk
- 1 cup buttermilk
- 1/4 cup canola oil
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- Vegetable oil cooking spray
- Apple cider syrup , maple syrup or butter pecan syrup, for serving
Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lighlty and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions. Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.
Recipe Source: adapted slightly from Gourmet
Follow link HERE for Apple Cider Syrup recipe.