As much as I enjoy heading out to the city for brunch, nothing compares to pampering loved ones at home with a beautiful brunch spread. There is something extremely precious and nostalgic about waking up and smelling the fresh scent of eggs, bacon, or waffles being prepared in the kitchen.
With Canadian Thanksgiving approaching this weekend, I thought what better way to celebrate than to wake up to a delicious and festive brunch? For those of you who follow along know that I love hacking recipes and pulling together simple dishes to enjoy. I was so lucky to have reunited (believe it or not via Instagram) with my super talented friend and true foodie, Sonia of saltnpepperhere whom I haven’t seen in over 6 years! I decided to invite her over to my home last weekend to create some Thanksgiving brunch magic.
Sonia made these delicious Pumpkin Waffles (original recipe here) and we spent Sunday morning having a blast catching up.
Read further to see how you can too prepare Pumpkin Waffles for your Thanksgiving brunch!
Tips Provided by Sonia
Make Advance Option: Waffles are best enjoyed hot and fresh from the iron. However, if they become soggy from sitting around you can revive them in a toaster oven or toaster for a few minutes and they come out crispy again. Leftover waffles can be laid flat inside a ziptop bag or freezer-safe container and frozen for 2-3 weeks. Stacking them directly on top of each other inside the bag or container for freezing seems to work fine for me and I have no issues separating the waffles with little resistance when ready to reheat in the toaster. Yay!
Recipe via here. Makes 4 round “Belgian” style pumpkin waffles.
What You Will Need
1/4 C light brown sugar
3 Tbsp cornstarch
1 1/4 C all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp cloves
1/2 tsp freshly grated nutmeg*
2 large eggs
1 C whole milk
1 C canned solid-pack pumpkin puree
4 Tbsp unsalted butter, melted and warm
Optional for serving:
- Lebnah or greek yogurt, lightly sweetened with powdered sugar or maple syrup to taste
- Something crunchy like granola or coconut chips (try the Hungry Buddha Pumpkin Spiced flavour, so good!)
- Pure maple syrup for drizzling over top
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
- Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
- Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
- Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
- Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
- Whip egg whites with a hand mixer on highuntil stiff peaks formor about 1 1/2 – 2 minutes. Set aside.
- Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
- Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
- Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
- Once the waffle iron is heated, pour the batter and cook based on manufacturer’s instructions.
Photo Credit: Shot by Sonia of saltnpepperhere