Pumpkin-Gingerbread Waffles

We are getting ready to head out to the pumpkin patch this morning and this was a perfect pre-patch breakfast! I have used the pumpkin-gingerbread combo a few times before (HERE and HERE) and LOVE the flavor combination. These waffles were no exception. They were amazing! And the buttermilk syrup???? TO DIE FOR! I was skeptical about it when I started making it because the buttermilk threw me off. There was no need for worry... it was amazing!

I served the waffles with a dollop of cinnamon-sugar butter, whipped cream, and the buttermilk syrup. Holy smokes... it's Fall on a plate!

Enjoy!

Pumpkin-Gingerbread Waffles
Recipe from The Farm Girl

Waffles:

2 c. flour

¼ c. sugar
1 t. baking powder
1 t. baking soda
¾ t. salt
1½ t. ground cinnamon
1 t. ground ginger
¼ t. grated nutmeg
¼ t. ground cloves
4 large eggs
6 T. butter, melted and cooled
1 c. milk
½ c. sour cream
3 T. unsulfured molasses
1/2 c. pureed pumpkin

 

Buttermilk Syrup:

1/2 c. butter
1 c. buttermilk
2 c. sugar
2 T. corn syrup
2 t. baking soda
2 t. vanilla

 

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Whisk to blend. In a medium bowl, combine the eggs, butter, milk, sour cream, molasses, and pumpkin and whisk to blend well. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine until all the dry ingredients are incorporated.

2. Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately with buttermilk syrup and whipping cream.

3. While waffles are cooking, make buttermilk syrup. In LARGE (very important) saucepan combine butter, buttermilk, sugar and corn syrup. Bring to a boil. Remove from heat and add vanilla and baking soda. Stir as fast as you can--it will foam A LOT. Pour over pancakes and enjoy