Amber's Kitchen Pumpkin waffles

https://amberskitchencooks.com/pumpkin-waffles-with-buttermilk-syrup/

Pumpkin Waffle

• 4 eggs
• 1 T vanilla
• 1 1/2 cups milk
• 1 stick melted butter
• 1 cup pumpkin puree
• 1 T cinnamon
• 1 T sugar
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 cups flour
• 2 T baking powder

Buttermilk Syrup

• 4 T butter
• 1/2 cup buttermilk
• 1 cup sugar
• 1 tsp vanilla
• 1 tsp baking soda

Instructions

•  Beat waffle ingredients together well and cook in a waffle iron.
• Put butter, buttermilk, and sugar in a saucepan and bring to a boil.
• Take off the head and add the vanilla and baking soda.
•  It will bubble up quite and bit so make sure your pan is deep enough. Stir until it settles. 

Whole Wheat Waffles

Whole Wheat Buttermilk Sourdough Waffles 

Recipe From @amberskitchen
I’ve been posting a lot about sourdough on my Instagram stories lately, and if you’re following along, you might be wondering what to do with the “discard” when you feed your starter daily. Once your starter is established, THIS is what you do with it! Make waffles (or you could use it to make pancakes, muffins, etc.) sourdough in general so good for you! It has nearly thousands of health benefits. So I love feeding sourdough to my family- and waffles are a great way to do it! Unlike sourdough bread, these sourdough waffles are super easy, fool-proof and always turn out! .

INGREDIENTS:

*2 cups whole wheat flour
*2 cups milk of choice (buttermilk)
*1 cup natural yeast (sourdough) starter (discard or active)
*3 Tablespoons coconut sugar
Combine in a bowl and let sit overnight. In the morning add:
*1/4 cup butter, melted
*1 egg
*1 tsp vanilla extract
*1 tsp baking soda
*3/4 tsp salt

DIRECTIONS:

Mix the first 4 ingredients the night before, cover and refrigerate. In the morning add the last 5 ingredients, mix well, and use the batter to make waffles in your a waffle iron. Enjoy!

Sourdough Waffles

 From: The New York Times 

For the overnight sponge, or base:

• 1 cup/240 grams sourdough starter “unfed”
• 1 cup/224 grams buttermilk
• 1 cup/120 grams all-purpose flour
• 1 tablespoon/about 13 grams light brown sugar

For the batter:

• 1 large egg
• ¼ cup melted unsalted butter or neutral oil
• ½ teaspoon vanilla extract
• ½ teaspoon/3 grams kosher salt
• 1 teaspoon/6 grams baking soda 

• Preparation

• Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
• When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
• Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. 

Waffle Love Copycat Recipe

From the website: Tastes Better From Scratch

Ingredients

• 6 Tbsp whole milk , scalded and cooled luke warm
• 1 Tbsp water , warmed
• 3/4 tsp sugar
• 1 tsp instant yeast
• 1/2 cup unsalted butter , softened
• 1 1/2 tsp brown sugar
• 1 Tbsp white sugar
• 1 large eggs , lightly whisked
• 1 1/2 Tbsp honey
• 1 1/2 tsp vanilla
• 2 cups bread flour
• 1 cup belgian pearl sugar*
• Biscoff Spread , for topping*

Instructions

1. Stir together the milk, water, sugar and yeast allow to rest for 5 minutes.
2. In a large mixing bowl, beat together the butter and sugars. Add the egg, honey and vanilla and mix until smooth. Add the yeast mixture. Use a dough hook to slowly add in the flour while beating. Once the flour is fully incorporated cover the bowl with plastic wrap or a dry towel and allow to rest on your countertop overnight.
3. In the morning, punch down the dough and knead in the pearl sugar. Divide the dough into 4 balls. Cook the dough balls in a medium-hot, greased waffle iron until brown and cooked through.
4. Spread Biscoff spread on the waffles and top with whipped cream and berries.

Recipe Notes

*I bought my belgian pearl sugar from Amazon.com, but it can be found in some baking supply stores.
*Biscoff Spread can be found in most major grocery stores (like Walmart) next to the peanut butter

If using Gluten Free flour reduce to 1 1/2 cups

Adapted from Oh Sweet Basil

Simpler Pumpkin Waffles with Cinnamon Syrup

Perfect Pumpkin Waffles with Cinnamon Syrup
From ~ The Sisters Cafe

Pumpkin Waffles:

1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 large eggs
1 cup whole milk
1 cup canned pumpkin
4 tablespoons butter, melted and warm

Combine brown sugar and cornstarch in a large bowl.  Whisk together to break apart the cornstarch.  Ad the remaining dry ingredients, and whisk to blend.  Add eggs, pumpkin, milk and melted butter to the dry ingredients.  Mix until just combined.  Preheat and lightly oil waffle maker.  Make according to your waffle maker directions.  Serve with whipped cream and cinnamon syrup.

Cinnamon Syrup:

1/2 cup (1 stick) butter
3/4 cup buttermilk  or evaporated milk
1 cup sugar
1/2 teaspoon baking soda
1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Liege Belgian Waffles

Lindsey Parry Recipe

Made these for breakfast this morning and they were so good. I found pearl sugar at Gygi but you can also get it from Amazon. We had all sorts of toppings, but cookie butter, strawberries and whipped cream was my favorite. Love dessert for breakfast! 1 (.25 ounce) package active dry yeast 1 1/2 tablespoons white sugar 3/4 cup lukewarm milk 3 eggs 1 cup melted butter 2 teaspoons vanilla extract 3 cups flour 1/2 teaspoon salt 1 1/2 cups pearl sugar Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam. Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar. Preheat a waffle iron according to manufacturer's instructions. Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

Waffles (yeast)

Nice and moist inside the waffle. Make-ahead batter
Maryjane Melis

½ cup warm water 1 package (2 ¼ tsp.) dry yeast 2 cups whole milk, warmed 1 stick (½ cup) unsalted butter, melted and cooled  slightly 1 tsp. table salt 1 tsp. sugar 2 cups all-purpose flour next morning add 2 large eggs, lightly beaten ¼ tsp. baking soda Directions: Pour the water into a large mixing bowl. (The batter  will rise to double its volume, so keep that in mind  when you choose the bowl.) Sprinkle the yeast over  the water, and let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour, and beat  until well blended and smooth. (Electric beaters do  a nice job of this.) Cover the bowl with plastic wrap,  and let it stand overnight at room temperature. Before cooking the waffles, preheat a waffle maker.  Just before cooking the waffles, add the eggs and  baking soda, and stir to mix well. The batter will be  very thin. Pour an appropriate amount of batter into  your hot waffle maker: Cook until golden and crisp. Yield: depends on the size and configuration of your  waffle iron

Pumpkin Waffles

Barb Creer

These are really good. Everyone in my family likes them! Mix Together: 2 cup flour 2 Tbsp. baking powder 1 Tbsp. cinnamon 1 Tbsp. sugar ½ tsp. nutmeg ¼ tsp. ground coriander ¼ tsp. salt Add: 4 egg yolks 1 c. pumpkin 1 Tbsp. vanilla 1 ½ cup milk ¾ cup margarine melted Beat 4 egg whites till stiff peaks and fold into batter Directions: Buttermilk syrup: ½ cube butter (not margarine) ½ cup buttermilk 1 cup sugar 1 tsp. light corn syrup Bring to a boil and take off heat. Add 1 tsp baking soda and 1 tsp. vanilla. It will bubble up quite a bit, so make sure you use a large enough pan to allow for this. Stir it until it settles.