I know what you’re probably thinking, “Pumpkin spice, seriously?” But I promise I’m not completely behind on the trendiest fall flavor (please recall these pumpkin chocolate chip snickerdoodle blondies). Besides, this winter is setting warm weather records all over the place, so seasons practically don’t exist anymore.
With that being said, whether we spend the day playing in the snow or swimming at the beach, my family has made it a Christmas morning tradition to feast on waffles — and I make them, of course. Even if you’re totally sick of pumpkin spice at this point, these waffles will change your mind.
It’s all about the praline pecan syrup. Rich, buttery, and just sweet enough, it takes basic (see what I did there?) waffles to a whole new level. Buddy the Elf would be proud. I just wouldn’t recommend putting it on spaghetti.
Pumpkin Spice Waffles
- Prep Time:10 minutes
- Cook Time:20 minutes
- Total Time:30 minutes
- 2 cup milk
- 1 cup pumpkin puree
- 1 large egg
- 3 tablespoon light brown sugar, packed
- 1/4 cup vegetable oil
- 2 tablespoon white vinegar
- 2 cup white whole wheat flour
- 4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
In a large mixing bowl, stir together milk, pumpkin puree, egg, brown sugar, oil, and vinegar.
Sprinkle the flour, baking powder, baking soda, allspice, cinnamon, ginger, and salt over the pumpkin mixture. Fold gently until no dry spots remain.
Heat a waffle iron and coat lightly with cooking spray. Evenly ladle batter onto the iron and cook according to your model’s instructions.
Carefully remove and garnish with whatever you like (whipped cream, fresh fruit, etc.), but don’t forget the praline pecan syrup.
Praline Pecan Syrup
- Prep Time:1 minute
- Cook Time:1 minute
- Total Time:2 minutes
- 1/4 cup unsalted butter
- 1/2 cup evaporated milk
- 1/4 cup sugar
- 3/4 cup light brown sugar, packed
- 1/2 teaspoon lemon juice
- 1/2 teaspoon baking soda
- 1/2 cup pecans, chopped
In a medium saucepan over medium heat, melt butter.
Stir in evaporated milk, sugar, brown sugar, and lemon juice. Bring to a boil and let cook for 1 minute.
Remove from heat. Add baking soda and mix until it stops foaming.
Stir in the pecans.
Serve over your breakfast item of choice (or anything, for that matter), and enjoy.