Lunchbreak: Pumpkin Waffles with Maple Syrup

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Corrine Kozlak - Author and Food Stylist


Saturday, February 22

11:30 a.m. – 1:30 p.m.
Barnes & Noble Old Orchard
55 Old Orchard Center
Skokie, IL 60077
Tel: 847-676-2230


March 21-22, 2020,  10:00 a.m.-3:00 p.m.

Maple Syrup Festival at NVP (North Park Village Nature Center Park)

Chicago Park District

5801 N. Pulaski Road

Chicago, IL 60646

Free / no registration necessary

Questions call 312-744-5472


Great River Maple

March 21st at our family farm located at:

217 Clay Brick Lane

Garnavillo, Iowa 52049


Pumpkin Waffles

Makes 6 waffles

Dry Ingredients :                        

2 cups flour

1/3 cup sugar

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon salt

¼ teaspoon ground ginger

1/8 teaspoon fresh nutmeg

6 tablespoons butter, cubed, chilled

Wet Ingredients:

½ cup whole milk

½ cup heavy cream

1/3 cup pumpkin puree

3 eggs

1teaspoon vanilla or maple extract

Butter, softened

Maple Syrup, warmed


In the bowl of a food processor with a metal blade, pulse flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt to combine.  Sprinkle cold butter pieces on top, and process until mixture forms coarse crumbs.  Transfer to a large bowl; make a well in center of mixture.

In a large glass measuring cup, whisk milk, cream, pumpkin, eggs and vanilla to combine.  Pour milk mixture into well of flour mixture and gently combine.  (A few lumps are desired.)

Heat a lightly greased waffle iron and cook according to manufacturer’s instructions.  (It usually takes about ½ cup batter per waffle.)  Keep waffles crisp in a low-temperature oven until ready to serve.  If necessary, reheat waffles on buttered waffle iron for 30 seconds.  Serve waffles hot with desired toppings.





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