These fluffy pumpkin waffles, spiced with cinnamon and served with homemade apple cider syrup, will make a cozy fall or holiday breakfast extra special!
Pumpkin Waffles
2 ½ cups all-purpose flour
¼ cup packed brown sugar
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon salt
2 cups milk
1 cup canned pumpkin puree
4 large eggs, separated
¼ cup butter, melted
Apple Cider Syrup
½ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter
Preheat a waffle iron according to manufacturer's instructions.
Combine flour, brown sugar, baking powder, cinnamon, allspice, ginger, and salt in a mixing bowl. Stir milk, pumpkin, and egg yolks together in a separate bowl. Whip egg whites in a clean dry bowl until soft peaks form.
Stir flour mixture and 1/4 cup melted butter into pumpkin mixture just until combined. Fold 1/3 of the egg whites into the batter with a spatula until incorporated. Gently fold in remaining egg whites. Cook waffles in preheated waffle iron according to manufacturer's instructions.
To make the syrup: Stir sugar, cornstarch, and cinnamon together in a saucepan. Stir in apple cider and lemon juice. Cook over medium heat until mixture comes to a boil; continue boiling until thickened, about 2 minutes. Remove from heat and stir in 2 tablespoons of butter until melted. Serve waffles warm with apple cider syrup.
