It’s becoming typical of me and my time management skills (or lack thereof) to do things like post my Sunday morning breakfast so late at night that no one sees it until they’re already well launched into their Monday mornings. That said, these aren’t as complicated as they sound, and a batch on the weekend has the potential to produce leftovers that can go from freezer to toaster on sleepy/harried weekday mornings. You can streamline the spice list to just cinnamon, or add a shake of pumpkin pie spice if you have some on your shelf. A dollop of whipped cream wouldn’t be out of place, either.
These are just as delicious with maple syrup of course, but I love the fact that you can make your own as the waffles cook, then serve it while it’s still warm. (It also comes in handy when you’ve run out of pancake syrup – and it’s far better than store-bought pancake syrup, which has an ingredient list far longer than brown sugar + water.)
Pumpkin Waffles with Brown Sugar Syrup
1 1/2 cups all-purpose flour
1/4 cup packed brown sugar
1 Tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1 cup milk
1/2 cup pumpkin puree
2 large eggs
2 Tbsp. canola oil or melted butter
Brown Sugar Syrup:
1 cup packed brown sugar
1/2 cup water
1/2 tsp. vanilla or maple extract
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt. In a small bowl whisk together the milk, pumpkin puree, eggs and oil or melted butter. Add to the dry ingredients and stir just until combined.
Preheat a waffle iron and spray it with nonstick spray. Ladle the batter into the waffle iron (or use a 1/3-1/2 cup measuring cup), close the lid and cook according the manufacturer’s directions, or until golden and crisp.
Meanwhile, bring the brown sugar and water to a simmer in a small saucepan. Cook for 2-3 minutes, until smooth and the sugar has dissolved. Cool slightly, remove the cinnamon stick and serve warm over the waffles.
Makes about 4 waffles.