Vintage HandPicked: Pumpkin Waffles Recipe with Warm Cinnamon Apples

Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...


Editor’s Note: When I called Cheryl Paff this morning to ask her what she’s cooking next week for Thanksgiving, she reminded me of her award winning pumpkin waffles recipe (she won a blue ribbon at the NYS Farmers’ Markets’ favorite  recipes contest a couple of years ago) that are a house guest favorite. She reports that they will be serving her pumpkin waffles  for free at the last outdoor market in Rhinebeck to keep shoppers warm while they pick up their Thanksgiving goodies. If you’re at the market on the last outdoor day, November 24th, pick up a pumpkin waffle and a printed copy of the recipe. For everyone else, here is a real crowd-pleaser!

For the Waffles

2 Eggs
1/2 Cup Canola Oil
2/3 Cup Firmly Packed Brown Sugar
1/2 Cup Cooked Pumpkin or Butternut Squash
1 Tbsp Maple Syrup
1 1/4 Cup Water
1/2 tsp Vanilla
2 1/4 Cups Flour
1 Tbsp Baking Powder
1 tsp Cinnamon
1/2 tsp Freshly Ground Nutmeg
1/2 tsp Ground Ginger
1/2 tsp Salt
1/4 tsp Ground Cloves

For the Apples

4 Small Apples – peeled, cored and sliced thinly
2 Tbsp Butter
1/4 tsp Cinnamon
1/4 tsp Freshly Ground Nutmeg
1/4 Cup Pure Maple Syrup


Eggs – Quattro’s Poultry Farm
Butternut Squash – Migliorelli Farm
Maple Syrup – Oliverea Schoolhouse Maple
Soft White Winter Wheat Pastry Flour – Wild Hive Farm
Empire Apples – Mead Orchards
Butter – Ronnybrook Farm


For the Waffles:

Beat the eggs, oil and sugar together. Blend in the pumpkin, maple syrup, water and vanilla.
In a separate large bowl, whisk together the flour, baking powder, salt and spices. Pour the wet ingredients into the bowl with the flour and mix until just combined. Don’t overwork it.
Pour the batter into a preheated waffle iron and cook until crisp on the outside.

For the Apples:

Place a large skillet over medium heat and melt the butter. Add the apple slices, toss to coat them with the butter and cook until softened, about 5-6 minutes, turning them occasionally. Sprinkle the cinnamon and nutmeg over the apples and toss to coat. Stir in the maple syrup and continue to cook for another minute.
Serve each waffle with a spoonful of the apples over the top.

If you have family or friends waking up in your house this holiday season, try Cheryl’s recipe for pumpkin waffles–for breakfast or a late dinner. But only if you want them to come back! Taking full advantage of the winter squash and apple bounty this time of year, these pumpkin waffles absolutely taste like the season!

Doesn’t this pumpkin waffle recipe sound delicious?

Photo Credit: Cheryl Paff

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