Park Palates: Pumpkin Waffles with Cinnamon Syrup

October 15, 2010, 10:06 am

Halloween is on the horizon, and at, we love all things Halloween—especially things having to do with pumpkins! We eat pies made from them, roast their seeds and carve them—and we’ll try virtually any recipe that involves this versatile, tasty squash. These pumpkin waffles come up big on our list of fall-flavored favorites. This simple recipe from Seasonal Southwest Cooking is a favorite breakfast food for the season.

Fun to serve for brunch, these waffles can be made a few weeks ahead of time, frozen, and reheated in the oven or a toaster. Or, the batter can be made ahead and kept covered in the refrigerator for up to three days. The cinnamon syrup can also be made ahead and kept in the refrigerator.

Pumpkin Waffles with Cinnamon Syrup

Cinnamon Syrup Ingredients
½ cup water
¾ cup sugar
¼ cup dark corn syrup
2 cinnamon sticks, split lengthwise

Waffle Ingredients
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ cup canned pumpkin (or if you’d rather, you can use fresh)
1-cup milk
2 eggs, separated
1-tablespoon butter, melted

To prepare the cinnamon syrup, put all the ingredients in a small, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, and cook until sugar is dissolved. Lower heat and simmer 15 minutes. Cool completely and remove cinnamon sticks. If not using immediately, store in a sealed container at room temperature until ready to use.

For the waffles, stir together the flour, baking powder, salt, sugar, cinnamon, and nutmeg in a medium bowl. In a separate bowl, whisk together the pumpkin, milk, egg yolks, and butter.

In another small bowl, beat the egg whites until stiff. Fold together the flour mixture and the pumpkin mixture: stir in ¼ of the beaten egg whites to lighten the batter. Gently fold in the remaining egg whites.

Preheat the oven to 200 degrees F. Heat a waffle maker and cook the waffles according to the manufacturers instructions. Keep waffles warm in the oven while making the rest.

Serve with butter and cinnamon syrup.