Pumpkin Waffles

If you're wondering why the syrup doesn't cover the entire waffle, it's because Tyler didn't want syrup on his section. He wanted ketchup. :) These waffles are seriously good! This is the time of year when I always seem to have pumpkin leftover in my fridge so I'm always looking for ways to use it. I love just about anything pumpkin. I got this recipe from my friend Sheia and my friend Melanie has a recipe for apple cider syrup that goes great with these too.

Pumpkin Waffles

2 cups all purpose flour
1/3 cup sugar
1 Tbsp baking powder
2 tsp cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
2 eggs
1 1/2 cups milk
4 Tbsp butter, melted
2/3 cup canned pumpkin

In a medium bowl, stir together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a separate mixing bowl, whisk together eggs, milk, melted butter and pumpkin. Pour wet ingredients into dry and stir until just combined. Coat waffles iron with non-stick spray and cook.

Apple Cider Syrup

Mix in sauce pan

• 1/2 cup sugar
• 4 tsp corn starch
• 1/2 tsp cinnamon

Add

• 1 cup apple cider or apple juice
• 1 TBS lemon juice
• 2 TBS butter

Cook all ingredients except butter over medium heat. Heat until thick and bubbly. Cook 2 more minutes. Remove from heat. Stir in butter.
Makes 1 1/3 cups syrup.

Buttermilk Waffles

I love making waffles and pancakes from scratch. I especially love any recipe with the word "buttermilk" in it. Mmmm. This recipe comes from my go-to site for great recipes: http://sisterscafe.blogspot.com.

Buttermilk Waffles

1 stick butter, melted

2 cups flour

1/4 cup brown sugar

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

3 large eggs

2 cups buttermilk

1 tsp vanilla

Preheat waffle iron. Beat eggs until fluffy. Beat in everything else just until smooth.

Update 8/15/12:  I have a new go-to buttermilk waffle recipe.  I've never tried the cheese though.

Classic Buttermilk Waffles

INGREDIENTS:
2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS:
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
 

For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.