Pumpkin Waffles – Updated!

I think that Leslie and Ron said it all. Only idiots wouldn’t want to eat breakfast food. These waffles are delicious, particularly when topped with some butter and a little maple syrup-apple cider reduction. 

I originally blogged about these waffles 4 (4!) years ago. The original post can be found here.

You’ll need:

For the waffles – 

• 2 cups all-purpose or whole wheat flour
• 2 tbs brown sugar
• 1 tbs baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 3/4 cups milk
• 1 cup pumpkin puree
• 2 eggs, separated
• 3 tbs butter, melted

For the syrup – 

• equal parts real maple syrup and apple cider

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.  Set aside.

In another medium bowl, combine the milk, pumpkin puree, egg yolks, and melted butter.  Whisk together until everything is combined.

Add the wet ingredients to the dry, and mix until things are just combined.  Set aside.

In a small bowl, whip the egg whites until stiff peaks form.  You can do this by hand, but I recommend using an electric hand mixer.  Fold the stiff egg whites into the batter.

Prepare the waffles according to your waffle-maker’s directions.

To make the apple cider-syrup reduction, combine equal parts real maple syrup and apple cider in a small sauce pan.  Heat over medium heat until reduced by about half.