Reviewed: Oct. 13, 2012

I definitely agree that the fabulously intense apple and cinnamon flavor will overwhelm the pumpkin waffles--and they are still freaking awesome!!! I actually had a less-than-my-favorite jug of apple cider, so I boiled it down by about a third to give it more oomph. Worked great. Might try 3/4tsp of cinnamon next time (and I'm a cinnamon junkie). I also want to say about the idea of the syrup overwhelming the pumpkin flavor--how much are we ever really tasting the pumpkin flavor of pumpkin breads anyway over the cinnamon, cloves, and ginger? Do you ever really find yourself saying "what a great squash flavor in that bread"?

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Jen g

Reviewed: Oct. 12, 2012

My 5 yr old son's favorite!! He tells everyone about the "yummy pumpkin waffles my mom makes for me". I freeze leftovers between sheets of wax/parchment paper and warm up in toaster for a before school breakfast treat. Tasty with just plain maple syrup - but if you have time, the apple cider syrup is fantastic!

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Rebecca Hicks

Reviewed: Sep. 11, 2012

The girls loved it!!!!!! What a great way to start off fall making these for the kids in the morning!

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kitten112081

Reviewed: Sep. 8, 2012

This was awesome! I added about 3 tbsp extra pumpkin, one apple finely chopped, and about 1/2 tsp. nutmeg. I also reduced ginger and allspice to 1/2 tsp. each. My entire family gobbled it up, even the picky 3 yr old. Lots of leftovers for freezing, too.

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kaesy

Reviewed: Sep. 3, 2012

This is delicious, I added 1 tsp nutmeg to the spice mix, 1/4 cup white sugar to the dry ingredients and 1 tsp vanilla to the wet ingredients.

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lschrader60

Reviewed: Aug. 25, 2012

These were great! Made a few changes..added 2 TB sugar and 1/4 tsp fresh ground nutmeg to batter. Then to syrup added 1 TB Myers dark rum and 1/4 tsp fresh ground nutmeg. Also used boiled cider (1 TB per 3/4 cup as per KAF site). Concentrated flavor was excellent! Had to double syrup. One recipe was not enough for 10 large Belgium waffles the batter made in my All Clad waffle maker.

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tborden

Reviewed: May 5, 2012

The syrup was awesome and will be a new fall staple for us.

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Timmons Family

Cooking Level: Intermediate

Reviewed: Apr. 22, 2012

These are amazing! The apple cider syrup is what makes it for me. I love to make extra for regular pancakes later on. I have made this recipe for a long time, but was looking for a recipe that didn't require egg white beating, to save time. Couldn't find a better recipe, and today it occurred to me why. Adding pumpkin makes for a dense waffle, so you need to add the whipped egg whites to counteract that. That's what makes this recipe perfect. Also, if you want this waffle to taste more like pumpkin pie on its own, just add more sugar. The purpose of making them like this is that you are planning on pouring syrup all over them, so you don't want them to be overly-sweet to begin with. Love these, crave these!

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Emily S

Reviewed: Mar. 19, 2012

Great! I used a can of pumpkin puree and a can of evaporated milk...no butter. Turned out perfect. Doubled in cinnamon

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Maegan

Reviewed: Mar. 4, 2012

Tasty and unique! The apple cider syrup was amazing, although I might cut the sugar next time as it was too sweet for my taste. And it thickened so quickly! I was less impressed by the waffles; the pumpkin flavor didn't really come through. Mine were a little dense (probably I didn't whip the egg whites enough) and didn't crisp up even though I left them in longer than normal.

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