Pumpkin Waffles with Nutmeg Syrup


This breakfast tastes like FALL in every single bite! Delicious pumpkin waffles that are light and fluffy covered in a homemade syrup that stars nutmeg.....oh my! Nothing too difficult here, and it comes together quickly so you can make it for kiddos before school and start them out in the best way. You could even make them for dinner; I definitely won't judge.


 

Pumpkin Waffles with Nutmeg Syrup

Serves 5


Waffles:

1 cup plus 2 tablespoons gluten free 1:1 flour mix (I use Bob's Red Mill 1:1 flour)

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 eggs

1 cup milk

1/2 cup canned pumpkin

2 tablespoons butter, melted


Syrup:

1 cup sugar

2 tablespoons gluten free 1:1 flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups cold water

2 tablespoons butter

1 teaspoon vanilla


For the waffles, in a large bowl combine the first six ingredients. In another bowl, whisk together the eggs, milk, pumpkin, and butter. Stir the wet ingredients into the dry ingredients just until combined. Bake in a preheated waffle iron according to manufacturer's instructions until golden. Repeat with remaining batter, keeping cooked waffles warm on a baking rack in the oven.


For the syrup, combine the sugar, flour, cinnamon, nutmeg, and cold water in a saucepan. Bring to a boil and cook and stir for 2 minutes until thickened. Remove from the heat and stir in the butter and vanilla. Serve over pumpkin waffles.


 

Step-by-step tutorial:


Gather your ingredients for the waffles. You will need gluten free flour (I use Bob's Red Mill 1:1 flour), brown sugar, cinnamon, salt, baking powder, baking soda, 2 eggs, milk, canned pumpkin, and butter.


In a mixing bowl, combine the flour, brown sugar, cinnamon, salt, baking powder, and baking soda. In a glass measuring cup, whisk together the eggs, milk, canned pumpkin, and melted butter. Pour into the dry ingredients and stir until combined.


Heat a waffle iron. We have fallen in love with this cute honeycomb waffle iron. Not does it make adorable looking waffles, but we love the size of them! Our Belgian waffle maker is great, but they are HUGE. Cook the waffles according to the manufacturer's instructions until golden and done.


I keep my cooked waffles on a baking rack in the oven on warm while I make the rest.


To make the delicious syrup, you will need sugar, gluten free flour, cinnamon, nutmeg, cold water, butter, and vanilla.


In a saucepan, combine the sugar, flour, cinnamon, nutmeg, and cold water. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from the heat and add the butter and vanilla. Stir until smooth.


Pour the syrup into a serving dispenser. Serve over waffles while warm.


When you prepare a breakfast like this, people come running as smells of pumpkin, nutmeg, and bacon fill the air!


The syrup is unlike any other I've had and is SO GOOD.


One bite and you will be ready for the leaves to fall and air to get crisp and chilly. Yep, it's still hot where I live..... but I'm so ready!


I hope you give this recipe a try this fall! It's a keeper and will quickly become a new favorite!



Recipe Source: Recipe adapted from a recipe in Simple and Delicious magazine

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!