Retro Recipe: 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 ...

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Editor’s Note: It’s that time of year again!

The frost is on the pumpkin, so why not make waffles?

For the third year in a row, we are happy to share our friend Cheryl Paff‘s award winning recipe.

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!

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

Sources

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

Method

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.

Doesn’t this pumpkin waffle recipe sound delicious?

Photo Credit: Cheryl Paff

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