Don’t you love waffles – they are just so perfectly designed to hold the melted butter and syrup so you can get all that goodness in every bite.  Whoever invented them was brilliant.   The taste of pumpkin waffles covered in apple cider syrup is likewise brilliant.  All the flavors of pumpkin pie or pumpkin bread with a crunchy crust and pockets to hold the syrup- mmmmm, add some fresh cooked bacon and it’s breakfast heaven!

You owe it to your family to treat them to this incredible combination of pumpkin waffles with cider syrup . . . wait, on second thought, maybe they owe it to you after Thanksgiving dinner- maybe you should print out the recipe for them to make on Friday or Saturday.  Whoever makes them, this is a great holiday breakfast or brunch menu.

Pumpkin Waffles

Ingredients:

2 1/2 cups flour
1/2 cup light brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
4 eggs, separated
2 cups milk
1 1/2 cup pumpkin
6 tablespoons unsalted butter, melted
cooking spray for waffle iron

Apple Cider Syrup Recipe Here

Directions:

Sift together dry ingredients and set aside.  Whisk egg yolks with milk, pumpkin, and melted butter until smooth.  Add dry ingredients and mix until just combined.

Use an electric mixer to whisk egg whites until they hold a soft peak.  Fold them gently into the waffle batter until just combined.  Cook in a lightly sprayed waffle iron until crisp and gold brown.

Serve immediately or place in a warm oven while you finish making the rest of the batch {that way you can actually sit down and enjoy breakfast with everyone else}.

Makes 12 belgium style waffles (4 x 4 1/2) – amount will differ with various styles of waffle makers.

Note:  To freeze the waffles, allow them to cool completely on a wire rack and then freeze.  Reheat in toaster or warm oven.