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!
Overnight Cider Pumpkin Waffles w/Toasted Pecan Butter, Cider Syrup + Spiced Apples.
- 2/3 cup warm milk any % milk will work
- 2/3 cup warm apple cider
- 2 1/4 teaspoons active dry yeast
- 1/2 cup pumpkin puree
- 6 tablespoons butter browned
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Toasted Pecan Butter
Cider Maple Syrup
In a large bowl, mix together the warm milk, warm cider and yeast. Stir and set aside to proof, about 10 minutes. Brown the butter, set aside to cool. Once yeast has started to bubble and foam, whisk in the pumpkin, cooled browned butter, vanilla and eggs until smooth. Fold in the whole wheat white flour, cinnamon, nutmeg and salt until just combined.
Cover with plastic wrap or a damp towel and let rise at least 1 hour at room temp or overnight in the fridge.
Toasted Pecan Butter (can be made the night before too)
Heat oven to 350 degrees F. Line cookie sheet with foil or silicone baking mat.
In small bowl, mix together the maple syrup, brown sugar and 1 tablespoon of bourbon (optional) with a whisk. Add pecans, and stir to coat evenly. Transfer nuts to cookie sheet. Bake 15 to 20 minutes, stirring occasionally, until toasted. Cool 10 minutes.
Whip the butter with a hand mixer or stand mixer until fluffy, about 3 minutes. Using a rubber spatula, fold the cooled pecans into the whipped butter. Either transfer to a serving bowl and serve immediately, or cover and refrigerate, use within 2 weeks.
Cider Maple Syrup (can be made the night before too)
Add the maple syrup, apple cider and cinnamon to a medium size sauce pot. Bring to a boil over high heat. Simmer for 10-15 minutes or until the mixture has reduced by half and is syrupy. Remove from the heat and stir in the butter. Keep warm until ready to serve or store in a glass jar and warm over the stove before serving with the waffles.
In the morning, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar, cinnamon, nutmeg and salt. Cook, stirring occasionally for about 10 minutes or until the apples are caramelized. During the last minute add the vanilla and cook another minute. Remove from heat and set aside, but keep warm.
Remove the waffle batter from the fridge and stir lightly. Preheat waffle iron. Brush hot iron with melted butter and pour in 1/3 cup to 1/2 cup batter into the preheated waffle iron. Close and cook to desired doneness. Serve warm with warmed cider syrup, toasted pecan butter and spiced apples... make sure to add lots of butter and syrup!