Pumpkin Waffles With Hot Cider Syrup Recipes

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PUMPKIN WAFFLES WITH APPLE CIDER SYRUP



Pumpkin Waffles with Apple Cider Syrup image

A fall, winter and special occasion family favorite, these are fairly easy to make and delicious! They're sure to please even picky eaters.

Provided by JEANETTE B

Categories     Breakfast and Brunch     Waffle Recipes

Time 45m

Yield 6

Number Of Ingredients 17

2 ½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon salt
¼ cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
¼ cup butter, melted
½ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • Preheat a waffle iron according to manufacturer's instructions.
  • Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
  • 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.
  • To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the 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 the 2 tablespoons of butter until melted. Serve warm.

Nutrition Facts : Calories 529.9 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 17.1 g, Fiber 3.9 g, Protein 13 g, SaturatedFat 9.5 g, Sodium 702.8 mg, Sugar 36 g

PUMPKIN WAFFLES WITH SPICED MAPLE SYRUP



Pumpkin Waffles with Spiced Maple Syrup image

Real pumpkin taste, not like pumpkin pie, that is what the spiced syrup is for. They are crispy and fluffy and everyone loved these.

Provided by Jessica Collin

Categories     100+ Breakfast and Brunch Recipes     Waffle Recipes

Time 15m

Yield 10

Number Of Ingredients 13

2 cups maple syrup
½ tablespoon ground ginger
¼ teaspoon freshly grated nutmeg
2 cups milk
1 (15 ounce) can pumpkin puree
4 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup flaxseed meal
4 teaspoons baking soda
½ teaspoon salt
1 stick butter, melted
¼ cup brown sugar

Steps:

  • Combine maple syrup, ginger, and nutmeg in a pitcher. Set syrup aside.
  • Combine milk, pumpkin puree, egg yolks, and vanilla extract in a large bowl. Combine flour, flaxseed meal, baking soda, and salt in a separate bowl. Stir milk mixture into flour mixture. Add butter.
  • Beat egg whites in a clean, dry bowl until very frothy. Add brown sugar 2 tablespoons at a time and beat until soft peaks form. Fold egg whites into waffle batter in 3 additions.
  • Preheat a waffle iron according to manufacturer's instructions. Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes.
  • Serve waffles with spiced syrup.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 74.5 g, Cholesterol 93.8 mg, Fat 14.8 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 7.3 g, Sodium 841.9 mg, Sugar 46.9 g

TOASTY PUMPKIN WAFFLES



Toasty Pumpkin Waffles image

When I really want to impress folks, I serve these waffles. They're beautiful stacked and layered with pink sweet-tart cranberry butter. When I owned a bed and breakfast it was the recipe guests requested most. -Brenda Ryan, Marshall, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 3 servings (1 cup butter).

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg, lightly beaten, room temperature
1-1/4 cups whole milk
2/3 cup canned pumpkin
4-1/2 teaspoons butter, melted
1/3 cup chopped pecans
MAPLE CRANBERRY BUTTER:
1/2 cup fresh or frozen cranberries
1/4 cup maple syrup
1 cup butter, softened
Additional maple syrup, optional

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans., Bake in a preheated waffle iron according to manufacturer's directions until golden brown., Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended. , Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter.

Nutrition Facts : Calories 595 calories, Fat 30g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 557mg sodium, Carbohydrate 69g carbohydrate (15g sugars, Fiber 5g fiber), Protein 14g protein.

PUMPKIN WAFFLES WITH HOT CIDER SYRUP



Pumpkin Waffles With Hot Cider Syrup image

This is a fun and delicious breakfast idea out of The Frog Commissary Cookbook (from an innovative restaurant/catering group in Philadelphia). The waffles are rich and spicy and the syrup is divine.

Provided by pattikay in L.A.

Categories     Breakfast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 22

1 1/2 cups clear apple cider
1 cup brown sugar
1 cup corn syrup
4 tablespoons butter
2 tablespoons lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 grated lemon, zest of
2 tart apples, peeled, cored and thinly sliced
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned unsweetened pumpkin puree
4 egg yolks
3/4 cup butter, melted
1 tablespoon vanilla extract
4 egg whites

Steps:

  • Cider Syrup:.
  • Place all ingredients except apple slices in a saucepan and bring to a boil.
  • Reduce heat and simmer uncovered for about 15 minutes, or until the mixture is the consistency of maple syrup.
  • Right before serving, add apple slices and heat for several minutes.
  • Waffles:.
  • Heat and lightly oil your waffle iron and preheat oven to 200.
  • Mix the dry ingredients in a large bowl.
  • In a separate bowl, combine the milk, pumpkin puree, egg yolks, butter and vanilla. Pour this mixture into the dry ingredients and stir just to blend.
  • Beat the egg whites till stiff but not dry and fold into the batter.
  • Cook the batter on the prepared waffle iron until the waffles are crisp, browned and come away easily from the iron.
  • You can keep the waffles warm in the oven while the rest cook, but these waffles tend to "deflate" quickly, so they are really best right from the iron.
  • Serve with the hot syrup.

Nutrition Facts : Calories 1698.4, Fat 72.7, SaturatedFat 44, Cholesterol 431.5, Sodium 1679, Carbohydrate 249.2, Fiber 6.3, Sugar 118, Protein 22.1

BUTTERMILK PUMPKIN WAFFLES WITH APPLES AND APPLE CIDER SYRUP



Buttermilk Pumpkin Waffles With Apples and Apple Cider Syrup image

Make and share this Buttermilk Pumpkin Waffles With Apples and Apple Cider Syrup recipe from Food.com.

Provided by scarley

Categories     Breakfast

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 21

9 tablespoons butter, divided
2 tablespoons honey
7 teaspoons fresh lemon juice, divided
1 teaspoon cinnamon, divided
6 tart cooking apples, such as Pippin or 6 granny smith apples, peeled, cored, and sliced 1/4 in. thick
3/4 cup sugar
1 1/2 tablespoons cornstarch
1 1/2 cups unfiltered apple cider or 1 1/2 cups juice
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons sugar
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 large eggs, separated
1/4 cup vegetable oil
2 cups buttermilk
3/4 cup canned pumpkin
cooking spray

Steps:

  • Prepare apples and syrup: Melt 6 tablespoons butter in a 12-in. nonstick frying pan over medium heat. Add honey, 2 teaspoons lemon juice, 1/4 teaspoons cinnamon, and apples. Cook, stirring occasionally, until apples are lightly glazed and have softened slightly, about 10 minutes.
  • Meanwhile, in a medium saucepan, whisk together 3/4 teaspoons cinnamon, the sugar, and cornstarch. Add apple cider and 5 teaspoons lemon juice and whisk to combine. Bring to a boil over medium heat and cook, stirring often, 2 minutes. Remove from heat and whisk in 3 tablespoons butter.
  • Make waffles: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, ginger, nutmeg, and cinnamon. In another medium bowl, whisk egg yolks until pale yellow; whisk in oil, buttermilk, and pumpkin.
  • In bowl of a stand mixer fitted with the balloon whisk, beat egg whites until soft peaks form. Add egg yolk mixture to flour mixture, stirring to combine. Gently fold in egg whites just until blended.
  • Preheat oven to 200°. Preheat a waffle iron and coat it with cooking-oil spray. Ladle 1 cup batter (or amount directed by waffle-iron maker) onto hot iron, spreading with a spatula, and cook until nicely browned, about 5 minutes. Transfer waffle directly to oven rack. Repeat with remaining batter. Meanwhile, reheat apples and syrup.
  • Break waffles into sections, divide among 8 plates, and top with apples and syrup. Serve remaining syrup on the side.

Nutrition Facts : Calories 261.7, Fat 11.1, SaturatedFat 5, Cholesterol 44.8, Sodium 295.8, Carbohydrate 38.5, Fiber 2.2, Sugar 22.9, Protein 3.8

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