Oh Fall, when all the ladies lose their minds over pumpkin and pumpkin spice everything.
Myself included, which is why I’m joking about it. Along with pumpkin everything, I also look forward to apple cider season!
In the fall cider is a staple in my fridge and I use it for everything.
Since I’ve been on a waffle kick, I decided to experiment a bit and make some cider pumpkin waffles.
Yes I realize this has been done before, I’m not pretending like I just invented something new. I’m just sharing how I went about making these waffles and maybe that will get you to try something new!
Andrea’s Cider Pumpkin Waffles
- 1 1/2C White Whole Wheat Flour
- 1tsp Baking Soda
- 3TBSP Cane Sugar
- 1tsp Cinnamon
- 1/4tsp Ground Clove
- 1/2tsp Allspice
- 1 3/4C Apple Cider
- 3tsp Vanilla Extract
- 2 Eggs
- 3TBSP Pumpkin Puree
- Melted Coconut Oil or Butter for the waffle iron
In a large mixing bowl combine the flour, baking soda, spices, and sugar. Whisk until everything is combined. In a medium sized mixing bowl, combine the cider, eggs, extract, and pumpkin. Whisk until everything is combined.
Slowly add the wet mixture to the dry, gently stirring. Continue to stir until everything is combined well. Set aside and let rest for at least 5 minutes.
Heat up the waffle iron.
When waffle iron is ready, brush with some oil or butter to prevent batter from sticking. Pour 2/3 cup of batter into the center of the iron. Close and let the waffles bake. This takes about 3 minutes or until your waffle iron indicates that it’s ready.
Remove waffles and repeat with remaining batter. Serve and enjoy!
If that amount of batter is too much (leaks out sides of waffle iron) or not enough, then you can adjust the amount you pour onto the waffle iron.
You can also use all-purpose flour if you like. I just happen to like wheat a little more.
These waffles turned out fluffy with a crispy bite to them. Leftovers freeze really well and you can reheat them in a toaster or toaster oven to make them even crispier!