Pumpkin Multigrain Waffles with Apple Cider Syrup
- Total Time: 30 mins
- Yield: 4 1x
Description
The combination of the savory, spice filled waffles with the tart apple cider syrup and sweet, golden raisins is the perfect start to a Fall day.
Ingredients
- 2 cups (480 ml) Multigrain Pancake & Baking Mix (I use Trader Joes)
- 1/4 cup (60 ml) Dark Brown Sugar
- 1 cup (240 ml) Pumpkin Puree
- 1/4 tsp Salt
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3 Eggs
- 4 tbsp (60 ml) of Unsalted Butter (melted)
- 1/2 tsp Vanilla
- 1 2/3 cups (400 ml) Milk (I used 1%)
- Slivered Almonds (lightly toasted)- Garnish (Walnuts are also great with this dish)
- Powdered Sugar- Garnish
Apple Cider Syrup
- 1 1/2 cups (360 ml) Apple Cider
- Dash of Cinnamon and Nutmeg
- 1 tbsp (15 ml) Honey
- 2 tbsp (30 ml) Real Maple Syrup
- 1/2 cup (120 ml) Golden Raisins
- 1 1/2 tbsp (22 ml) Butter
Instructions
- In a large bowl, stir together the Multigrain Baking Mix, Brown Sugar, Salt, Ginger, Nutmeg, Cinnamon, Baking Powder and Baking Soda. Set aside.
- Separate 2 of the eggs, and beat the eggs whites with the whisk attachment of a stand mixer or with a hand mixer until the whites form stiff peaks. You want the whites to be stiff and foamy and full of air. Set the beaten egg whites aside.
- Using a whisk or a stand mixture, blend the remaining egg (do not separate from the whites this time) in with the dry ingredients along with the vanilla, Pumpkin, Milk and melted Butter.
- Using a rubber spatula fold the stiff beaten egg whites into the waffle batter. You want to fold it in so that the air from the egg whites stays in the batter. This will help you to have nice, light and airy waffles.
- Heat Your waffle iron on high. When your waffle iron is heated, spray it with nonstick cooking spray and pour about 1- 1 1/2 cups of Batter into the center of the iron. Close the lids and cook them for about 5-6 minutes or until golden brown and crisp. While you are making the waffles prepare the syrup! Keep the waffles in the oven on a very low heat to keep them warm if necessary.
- Pour the apple cider, 1 1/2 tbsp of butter and raisins in a small saucepan or nonstick skillet.
- Cook on medium heat stirring occasionally until a lot of the liquid evaporates leaving you with a syrup-like consistency.
- Stir in the maple syrup, honey and spices.
- If the syrup is too tart for your liking, add more honey or a little brown sugar.
- When the syrup is at your desired consistency, remove from the stove. Be careful not to reduce it down too much because it can get too dark in color and start to burn. If it thickens too much add a little more apple cider.
- Dust some powdered sugar on top of the waffles, drizzle on the syrup and raisins and then finish it off with some toasted slivered almonds or walnuts.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 420
If You Liked This Recipe, You’ll Love These
- Ham, Egg and Chive Waffles
- Kimchi Chicken & Waffles
- Pumpkin Masala Curry
- Creamy Curried Pumpkin Soup
Frequently Asked Questions
Why does the recipe separate two of the eggs and beat the whites separately?
Steps 2 and 4 explain that beating 2 of the 3 eggs to stiff, foamy peaks and then folding them into the batter (rather than stirring) traps air that makes the finished waffles ‘nice, light and airy.’ Stirring the egg whites in would deflate them and produce denser waffles.
How do I prevent the apple cider syrup from getting too thick or burning?
The recipe warns to watch the reduction closely — if it gets too dark it can burn, and if it thickens too much it becomes difficult to pour. The fix is to add a little more apple cider to loosen it back to your desired consistency. The syrup is done when most of the liquid has evaporated and the mixture is syrup-like.
Can I use a different nut for the garnish?
Yes — the ingredient list notes that ‘walnuts are also great with this dish’ as an alternative to the lightly toasted slivered almonds. Either nut adds crunch and a buttery finish. 
