I swear, the autumn eats just keep getting better.
And I don’t mean to talk myself up in any way, but um, these waffles are the best I have ever made. So amazing, so sweet and so perfect for tomorrow or Sunday or better yet, both days!
Yes, both days is a very good idea.
Let’s just get right down to it today and skip the part where I tell you how happy I am it is Friday, how my week went – like how I made a nice tall cake and then decided I needed to make it again because it was not “just right” (anyone need cake? I have tons), and more chit-chat about the barn. So basically my ramblings. It’s Friday and I will save all of our sleep deprived minds from that today.
I really just want to focus on these waffles anyway because they honestly deserve all the attention. They are that good.
I mean, you know they have to be THAT good if I am showing you a breakfast item instead of a chocolate item… on a Friday. That rarely ever happens, so know that these are special.
It may seem like a lot going on for a stack of waffles, because it sort of is, but that’s just the way I like to roll sometimes. Leave none of the good stuff out. In this case that means this stack of cider pumpkin waffles needs: pecan butter, cider syrup and warm spiced apples for toppings. I wouldn’t have it any other way. Nothing is hard, nothing takes a long time and almost everything can be prepared the night before (meaning tonight) and then you are prepped and ready to go for the morning (meaning tomorrow morning).
I actually made these a while ago, but they are so perfect for today, this weekend and well, really every weekend from now until Christmas… for breakfast, lunch and my favorite, breakfast for dinner. I had these for lunch because that is just how it played out, but anytime is a perfect time for these waffles.
This was my first time trying out a yeasted waffle recipe, but you guys, I am not sure I want to go back to non-yeasted waffles. These are just so light and fluffy. And I love that. They do require a little planning though, you either have to let the dough rise for an hour before cooking or allow them to rise overnight in the fridge. I have done it both ways and both work equally well, however, the overnight version has just a little bit more flavor and is a little more convenient.
I also make the toasted pecan butter and cider syrup the night before too. This way all I have to do in the morning is caramelize the apples, warm the syrup and cook the waffles. It makes things so easy. Thinking these are Halloween and Thanksgiving breakfasts for sure. Thinking ahead, but why not? It’s kind of fun.
Now obviously you do not have to make all the toppings, but I am going to highly recommend that you do. For one, regular syrup does not stand a chance to homemade cider syrup, two the pecan butter has some bourbon in there, so clearly you don’t want to leave that out (yes, bourbon for breakfast on the weekend is definitely acceptable) and the apples are just flat-out good.
All together these toppings make for a pretty awesome and amazingly fluffy stack of pumpkin waffles. Tis the season for all things fluffy, sweet and pumpkiny!