Pumpkin Waffles with Cider Syrup from Corner Oak Manor B & B
Pumpkin Waffles Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 4 large eggs, separated

Cider Syrup Ingredients

  • 2 cups apple cider
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly ground nutmeg
  • 3 tablespoons orange juice
  • ½ cup brown sugar
  • ½ cup maple syrup
  • ½ cup corn syrup
  • 2 tablespoons butter
  • ½ cup butter, melted

Cider Syrup Preparation

  • Combine the cider, cinnamon, cloves, nutmeg and orange juice in a large saucepan and bring to a boil.
  • Lower heat and simmer for five minutes.
  • Stir in the brown sugar, maple syrup, corn syrup and butter and simmer uncovered for about 15 minutes longer, until slightly thickened and syrupy. Keep warm.

Pumpkin Waffle Preparation

  • Preheat the waffle iron.
  • Combine the flour, sugar, baking powder, salt, cinnamon, ginger and cloves in a large bowl. Whisk together the milk, pumpkin puree and egg yolks.
  • Stir the pumpkin mixture into the dry ingredients. Whisk in the melted butter until well combined.
  • In the meantime beat the egg whites until soft peaks form. Fold the egg whites into the waffle batter.
  • Ladle into a waffle iron and cook until lightly browned (three to five minutes depending on your waffle iron). Transfer to a 300-degree oven to keep warm and crisp by placing them on the rack.
  • Serve with syrup on the side.

Makes 10 to 12 squares sized 4" x 4"

NOTE: Use unfiltered cider and fresh orange juice, and then strain the syrup before serving. Be sure to use a large saucepan for the syrup because it will foam up when you first bring it to a boil. How many waffles you get depends on the size of your waffle iron. If you want to really dress these up you can serve with whip cream or vanilla yogurt.