Pumpkin Waffles

With fall slowly starting to creep in I've been itching to share some of my favorite falls recipes. These waffles are seriously to die for!!! Seriously.

I acquired this delectable recipe when I wanted to put together and share some new recipes pre-blogging a few years back and had asked my close friends from high school to share some of their favorites. My friend, Michelle, sent me over this recipe and said that I had to try it. I will never regret trying them!

They are AMAZING! Wait...did I already say that? There is just the right amount of pumpkin (I was worried it would be overwhelming) that pairs perfectly with the yummy buttermilk syrup. My husband gets SO excited whenever I make these. He claims he could eat this syrup with his shoe and it'd still taste good. Me...I'll just stick to eating it on these delicious waffles. We made these for a birthday breakfast party for my daughter last year and they were a huge hit with the adults and children. I get asked for this recipe all the time. You really do have to try these and let me know what you think.

PUMPKIN WAFFLES from Michelle T.

4 eggs separated
1 ½ cups milk
1 cup pumpkin
3/4 cup margarine
1 T Vanilla
2 cups flour
2 T baking powder
1 T cinnamon
1 T sugar
½ tsp. nutmeg
1/4 tsp. salt

Beat egg yolks then add milk, pumpkin, margarine, and vanilla. Mix together dry ingredients and then add flour mixture. Beat egg whites to stiff peaks and fold into mixture. Cool in fridge several hours or overnight. Serve with hot buttermilk syrup.

BUTTERMILK SYRUP
½ cup butter
1 cup sugar
½ cup buttermilk
1 tsp. karo syrup

Bring to a boil then remove from heat. Stir in 1 tsp. baking soda and 1 tsp. vanilla.

Tips: I made these earlier this week for dinner on the fly when we were running low on groceries. I usually always chill them overnight but was really craving these (and had leftover pumpkin in the fridge) and so I made them and let them chill for about an hour. The result--they still came out perfect. So I think I won't stress so much about having them always chill overnight. They may have been slightly flatter--but very slightly. (And in case any of you might have noticed...I did post this recipe a couple of years ago pre-picture days and so here it is re-posted with a picture).