Pumpkin Waffle Recipe
I’ve loved fall breakfast lately! I save these kinds of recipes for the weekend and it always gives me something to look forward to. These waffles are one of my favorite fall breakfasts especially when topped with this incredibly delicious Apple Cider Syrup and a little sweetened whipped cream. The flavor combination of the two is simply irresistible and it couldn’t be more fall-inspired.
Fluffy Pumpkin Waffles
Don’t skip the step of separating the eggs and whipping the whites in this recipe. Using the whipped egg whites will give you a fluffier, not-so-dense waffle. It may seem tedious, and what I’m thinking is more like one extra dish to clean, but it’s worth that extra dish. It really just creates such a light and fluffy batter. I’ve tried some vegan pumpkin waffles, but they struggle to get that fluffy and crispy consistency. Almond milk and coconut oil can be used in a pinch for dairy-free eaters, but dairy products are key for this flavor. If you need a gluten-free option, swap the white whole wheat flour for alternative flour, following the manufacturer’s instructions. Also, if you don’t plan on serving the waffles with the Apple Cider Syrup then you could definitely up the spices a little if you’d prefer (I don’t think it really needs more pumpkin pie spice, but some of you may). Without syrup, I recommend a pat or two of melted butter, a sprinkling of powdered sugar or brown sugar, peanut butter, or chocolate chips.
Can I use this waffle recipe for pancakes?
Yes! Waffle batter is more light and whipped than pancake batter, but will still make a yummy pancake. The pancakes may be a bit more crisp and fluffy, so just be ready for that! Enjoy! Happy Fall!
Whip your egg whites and carefully fold wet ingredients into dry ingredients, working in batches.
Follow link HERE for Apple Cider Syrup recipe.
