One of our yearly family traditions is spending a Saturday each year at a pumpkin patch close to our house.  In my mind, I envision starting off the day with a hearty fall breakfast…then bundling up in jeans, cute sweaters and scarves, and bringing home pumpkins to carve with mulled apple cider waiting for us in the crock pot.

Last weekend, it was 80 degrees and I about keeled over from heat stroke while watching Deacon ride the train around the patch.

Hi, Fall?  Yeah, you can show up here any time you want.  I’m ready.  Please?

Anyhoo, I wasn’t about to have my perfect fall weekend ruined just because the weather didn’t cooperate.

So we made waffles.

But not just any waffles–pumpkin waffles.  The best part?

The apple cider syrup.

It was sticky and gooey and absolutely full of fall flavor.  Of course, I am a sucker for apple cider this time of year, so this was right up my alley.

The cider syrup was the perfect pairing with the pumpkin waffles.  The waffles turned out light and fluffy, with enough spice to bring out the pumpkin flavor, but not so intense to overwhelm the syrup.

As much as I love pumpkin, I have to tell you–the syrup was the absolute star.  Next time you make waffles or pancakes, do yourself and favor and try this syrup.  It comes together in less than 10 minutes, and is absolutely phenomenal.

Pumpkin Waffles with Apple Cider Syrup
makes 6 servings
For the waffles:
  • 2½ cups flour
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ cup packed brown sugar
  • 1 cup canned pumpkin
  • 2 cups milk
  • 4 eggs, separated
  • ¼ cup butter, melted
For the syrup:
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup apple cider
  • 2 tablespoons butter (optional, but oh so good)
  1. Preheat your waffle iron.
  2. Combine the flour and the ingredients through the brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk and egg yolks. Whip the egg whites in a separate bowl until soft peaks form.
  3. Stir the flour mixture and the melted butter into the pumpkin mixture until just combined. Gently fold in the egg whites, about one-third at a time, stirring until incorporated. Cook waffles according to manufacturer's instructions.
For the syrup:
  1. Stir together the sugar, cornstarch, and cinnamon in a saucepan. Add the apple cider. Cook over medium heat until the mixture starts to boil; boil until mixture thickens. Remove from heat and stir in 2 tablespoons butter, if desired.
adapted from All Recipes