Pumpkin Waffles With Apple Cinnamon Syrup
Got a still-uncarved pumpkin from Halloween? Or maybe a leftover bushel from your kid's apple-picking field trip? Use 'em to whip up some hearty fall-inspired waffles. Serve 'em for dinner—and let your kids' food coma work for you, come bedtime.
- Waffles:
- 1¾ cup flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- 2 eggs, lightly beaten
- 1¾ cup milk
- ½ cup vegetable oil
- 1 tsp vanilla
- ½ cup canned pumpkin
- Syrup:
- 2 apples, peeled and sliced
- 1/3 cup brown sugar, packed
- 1 tbsp ground cinnamon
- dash nutmeg
- 2 tbsp water
For the waffles: Combine flour, sugar, baking powder, salt and 1 teaspoon cinnamon in a medium bowl. Set aside.
In another bowl, combine eggs, milk, vegetable oil and vanilla.
Add egg mixture to flour mixture and stir just until combined.
Fold in pumpkin.
Bake waffles in a waffle iron.
For the syrup: Combine apples, brown sugar, 1 tablespoon cinnamon, nutmeg and water in a saucepan over medium heat.
Stir until sugar dissolves and then bring mixture to a boil.
Reduce heat to low and simmer 8-10 minutes until sauce thickens. Serve over waffles.
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