These pumpkin waffles are everything a waffle should be: moist and delectable on the inside, crisp on the outside. Then, when you top it off with Maple Pecan Syrup, Maple Cinnamon Butter, and whipped cream…let’s just say all the other breakfast foods are jealous. If you plan on having guests for Thanksgiving weekend, this is a wonderful breakfast that you can make a week in advance. The waffles freeze well and crisp up beautifully in the oven. This is one fall treat you don’t want to miss!
When you are preparing the Maple Pecan Syrup, be sure to let the sauce reach a full boil. I always love this part because the color is so pretty!
*Safety note: Please never boil sugar on the front burner, especially when kids are in the house. The sugar gets crazy hot and it’s really painful if any splatters onto your skin…yes, I learned this one the hard way.
This is what the eggs whites should look like. When you pull the beaters out, the peaks will hold (if the point folds down onto itself, you are at the the “firm” stage and need to beat the whites a little longer to reach the “stiff peaks” stage).
Just like with muffins, you don’t want to overstir the batter. It’s okay if some flour is still visible before you fold in the beaten egg whites.
A pile of waffles doused in syrup and covered with whipped cream…this is defintely a sweet treat. For the sake of all that is yummy, please make these 🙂
*If you plan to freeze these so you can have a quick, on-the-go breakfast, fold some chocolate chips into the batter before you cook the waffles. That way, you don’t need any syrup.
- ½ cup brown sugar
- ½ cup maple syrup
- ¼ cup heavy cream
- 2 Tablespoons butter
- ½ teaspoon cinnamon
- pinch of salt
- 1 ½ cups all purpose flour
- ¼ cup cornstarch
- ¼ brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk
- ¾ cup pumpkin puree
- 2 eggs, separated
- 6 Tablespoons butter, melted
- For the syrup, stir the brown sugar and maple syrup together over medium heat. Once the syrup reaches a boil, stop stirring and boil for 2 minutes. Remove from the heat. Add the heavy cream (it can bubble rather profusely, so be careful), butter, salt, and cinnamon. Stir until combined. Set aside.
- For the waffle batter, sift the dry ingredients (flour through salt) into a large bowl. Set aside. In a medium bowl, whisk together the buttermilk, pumpkin, and egg yolks until thoroughly combined. Stir in the melted butter. Pour the wet ingredients into the dry. Stir to combine (don’t stir too much, though-stop before the flour disappears entirely).
- In the bowl of a stand mixer, whip the egg whites until stiff peaks form. Fold the egg whites into the pumpkin batter.
- Cook the waffles, using the instructions included with you particular waffle maker. I find that a flip waffle maker works best (plus, it’s just plain fun).
- * These waffles freeze really well. Just allow the waffles to cool completely. Then place the waffles in zip top bags, and toss them in the freezer. When you want to reheat them, simply pop the waffles in a toaster (no need to thaw). I use a low setting on my toaster and 1-2 cycles. If you want to reheat a lot of waffles at once, you can preheat the oven to 350 degrees Fahrenheit and lay the waffles out on parchment-lined baking sheet. Bake the waffles for 10-14 minutes or until crispy. The syrup can be stored in the fridge and reheated on the stovetop or in the microwave.