It’s October already and I’m suddenly realizing I better hurry up and get my kids’ Halloween costumes figured out! But October also means indulging in my two favorite foods of Fall – apples and pumpkin. Soooo many delicious foods to eat in so many varieties. I already shared my apple butter recipe, so today I am sharing a favorite breakfast recipe for Fall: Pumpkin Waffles with Butter Syrup. These warm, delectable waffles are perfect on a crisp Fall morning. And even on a warm seemingly summer morning like we’ve had the last few days here in San Diego with temps in the 90’s! All the more reason to eat Fall foods and remind ourselves it really is Fall, even if it doesn’t quite feel like it.
Pumpkin Waffles2 cups flour 1/4 cup sugar 1 Tbsp baking powder 1 tsp cinnamon 1/2 tsp salt 2 eggs 1 1/2 cup milk 4 Tbsp butter, melted 1/2 cup canned pumpkin
Preheat waffle iron. In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined.
Coat the waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (1/4 to 3/4 cup of batter for each waffle.)
Cook the waffles for a few minutes or until they are crispy and light brown . Serve immediately with butter syrup (below) or maple syrup or even some of the apple butter.
This simple syrup is a fabulous topping for these waffles.
Butter Syrup1 cup sugar 1 Tbsp Karo syrup 1/2 cup butter 1/2 cup buttermilk (I never have any on hand, so I use 1/2 cup milk and add 1/2 Tbsp vinegar or lemon juice; let sit 5 minutes) 1 tsp vanilla 1/2 tsp baking soda
Put sugar, syrup, butter and buttermilk in a saucepan and bring to a boil. Pull the saucepan off as soon as it boils and then add vanilla and baking soda.