Here is a yummy breakfast recipe for Toasty Pumpkin Waffles that would be perfect to serve over Thanksgiving weekend. I adapted the recipe from one that I found over on the Taste of Home website. The recipe comes from a woman named Brenda Ryan and she used to serve them at a Bed and Breakfast that she previously owned. She said it was one of her most requested recipes. These waffles were yummy.
The waffle itself is very soft and tender, almost spongy. The texture is very similar to the tender sour cream waffles I have posted before. The cranberry maple butter was a perfect compliment to the waffles. It is creamy and you get that smooth buttery flavor with the sweetness of the syrup and the slight tang from the cranberries. I cooked them in my Villaware Belgian Waffle maker and got 5 waffles. I would think you could get double that with a regular waffle maker.
You could also omit the pecans from the waffle batter and mix it into the butter and serve these waffles along with the orange walnut butter that I have shared before too.
Be sure check out my events page. I got to go on a fun Harmon’s Back of the Store Tour! Plus, here are some other yummy ideas for breakfast over the Thanksgiving weekend!
Gingerbread Waffles with Lemon Whipped Cream and Lemon Syrup
Waffles of Insane Greatness
Chocolate Waffles with Caramel Banana Topping
Fluffy Buttermilk Pancakes
German Apple Pancakes
Pumpkin Patch Pancakes with Apple Cider Syrup
Pecan Cream Cheese Stuffed French Toast with Almond Citrus Syrup
Creamy Scrambled Eggs with Ham
Classic Hot Cocoa
Toasty Pumpkin Waffles with Maple Cranberry Butter
Real Mom Kitchen
- 2 cups all-purpose flour
- 2 tablespoon brown sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 egg lightly beaten
- 2 ½ cups milk
- 1 ⅓ cup canned pumpkin
- 3 Tbsp butter melted
- ⅔ cup chopped pecans
Maple Cranberry Butter:
- ½ cup fresh or frozen cranberries
- ¼ cup maple syrup
- 1 cup butter softened
- Additional maple syrup optional
- In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans. (The batter will be runny like pancake batter. For my waffle Iron I needed 1 1/4 cup waffle batter. I usually use 1 cup with other waffle batters)
- Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
- Meanwhile, in a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended.
- Serve waffles with maple cranberry butter and syrup if desired. Refrigerate or freeze leftover butter. Makes 5 Belgian sized waffles and 1 cup butter.