Pumpkin Apple Cider Waffles with Apple Cider Syrup


Waffles topped with Applesauce, Pecans and Apple Cider Syrup

Pumpkin Apple Cider Waffles

½ cup unsweetened pumpkin

2 eggs

2 tablespoons oil or melted butter

1 ¼ cups apple cider, milk, or water (warm this in the microwave, not hot, just fingertip warm enough to melt the sugar)

2 tablespoons granulated sugar

1 ¼ cups unbleached all-purpose flour*

½ cup whole wheat flour*

1 tablespoon baking powder

½ teaspoon salt

1 teaspoon cinnamon or pumpkin pie spice

Place pumpkin, eggs, oil, milk and sugar in a medium bowl and whisk until well combined and sugar is melted into the mixture. Now add both flours, the baking powder, salt and spice. Mix with a spatula until just combined, there may still be some lumps. Let sit while you prep and preheat your waffle iron.

Lightly oil your waffle iron and preheat. Follow manufacturer’s instructions for using your waffle maker. Cook waffles.

Serve with a little melted butter and warm syrup. Makes 4-6 waffles.

*Gluten Free Option: 

Substitute either 1 and 3/4 cups gluten free baking mix with xanthan gum; or whisk together 1/2 teaspoon xanthan gum, 1 cup brown rice flour, 1/3 cup potato or tapioca starch and 1/4 cup other gluten free flour (buckwheat, corn or oat would work well). Add a little extra apple cider, milk or water if the mixture is too thick.


Apple Cider Syrup in one of Ggma’s old cordial glasses

Apple Cider Syrup

Simply bring to boil and simmer 4 cups apple cider until reduced to 1 cup. If you prefer your syrup clear, strain it through a coffee filter lined sieve. Let cool and store in a jar in the refrigerator. Use within 1 week.

If it starts to thicken to jam texture, simply reheat in the microwave before serving.