Recipe by JEANETTE B
"A fall, winter and special occasion family favorite, these are fairly easy to make and delicious! They're sure to please even picky eaters."
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2 1/2 cups
packed brown sugar
APPLE CIDER SYRUP
I loved this recipe with a few time saving modifications. I used Bisquick instead of flour & baking powder. I also used about twice as much cinnamon as it called for because we really like it and left out the ginger because I didn't have any. I also skipped the the syrup because I forgot to buy apple cider. They were delicious with regular syrup. Next time I'll probably add more brown sugar because not quite sweet enough for me. Otherwise a great recipe! I'll probably make on Thanksgiving morning.
Yikes. I do not get what all the fuss is about. I followed the recipe exactly. It was not flavorful. I would say in fact that it was bland. The waffles were dense even though I definitely added the egg whites correctly-- I can only imagine what they would have been like otherwise! Also, there are so many dried spices added that the flavor is almost chalky. I need to stop writing this review before I change it to a 1. Thinking about the texture is really bothering me!
Love the syrup! But I felt the waffles were pretty dense. I have a belgin waffle maker and they took a bit longer to cook vs. regular waffles...so don't take them out until the top is getting browned and crip. I followed the recipe to the T and they were pretty good...I might add more sugar if I plan on having the waffles without the cider syrup, but together they are WONDERFUL!
This was awesome. I couldn't make them fast enough to keep my kids happy. My 5 year old said they were the best food he's ever had.
The syrup is very powerful so you only have to use a little bit which helps cut out a lot of sugar we normally have on waffle mornings.
The kids asked if we could have this every morning.
I made a few changes this time from the 1st couple of times I've made them. I used 1 tsp of nutmeg and 1 tsp of clove in place of only 1tsp of allspice and a hair more pumpkin. It's really important that you whip your egg whites long enough so they do have peaks and fold in gently so the batter will start to get light and fluffy/airy feeling you'll see it start to change, othewise they are too dense and will sit in your stomach like a rock. I found too they do need to cook longer than regular waffles, but also try a little higher heat setting if yours adjusts like mine, normally set at a 3.5, put up to a solid 4 and worked much better. For the apple cider syrup I use water and fresh cut up apples instead, less white sugar, add brown sugar and nutmeg. Delish! Have also made apples w/ less sugar and then just drizzled real maple syrup over waffles and apples before serving. That also got rave reviews.
I just made the syrup- I'm sure the waffles are amazing, but I made pumpkin pancakes and heard of apple cider syrup so I wanted to give it a go. I forgot to add the butter at the end, but didn't miss it! Amazing, easy, for the people that didn't make the syrup- just try it. Its worth it!
Even my vegetable hating son loves these waffles! I agree with the previous reviewer that they should be cooked just a little longer than regular waffles. They also freeze really well.
I just made the Apple Cider Syrup and it was AMAZING! A perfect compliment to the pumpkin. My husband LOVED it, and wanted me to make an entire jug of the syrup so he can have it on a daily basis on his morning waffles. Just make sure you boil it long enough in order to thicken it up.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Waffles with Apple Cider Syrup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 154
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