The first time I had a pumpkin waffle was on a trip to New York, more years ago than I care to mention. I was staying in a very old hotel on the Upper East Side. The lobby was populated with long time residents who had been in the theatre and it showed. It was old, funky and totally charming.

Next door to the hotel was a restaurant called Sarabeth’s Kitchen. This was before Sarabeth sold products all over the country, before blogs, before her cookbooks, before she had multiple locations.

I had never seen a pumpkin waffle on the menu anywhere so I ordered one. It came served with a dollop of yoghurt, drizzled honey and a sprinkle of pumpkin seeds. I ordered it every day I was in New York.

It turns out that Sarabeth has a website and she posted her recipe for Pumpkin Waffles. I’ve tweaked it slightly and changed how the ingredients are put together and how it’s served. But the inspiration came from Sarabeth’s Kitchen.

I make them first thing in the morning and keep them warm in a 200 degree oven with the waffles placed on a wire rack, in a baking sheet. This allows the air to circulate and the waffles don’t get soggy.

I serve them with rich Greek yoghurt and a Ginger Syrup that I discovered.

This way, I don’t have to travel to New York for a pumpkin waffle. I just head into my kitchen and break out the waffle iron.

Serve with a dollop of yoghurt and ginger syrup.

Following instructions for your waffle iron, place a heaping spoonful of batter onto waffle iron. Bake according to manufacturer’s instructions.

I love the mixture of pumpkin pie spiced waffles with the intense heat and sweetness of the ginger syrup with just a dollop of rich Greek yoghurt.

I make them first thing in the morning and keep them warm in a 200 degree oven with the waffles placed on a wire rack, in a baking sheet.

PUMPKIN WAFFLES WITH YOGHURT AND GINGER SYRUP

EVENT: New Year’s Day Brunch

YIELDS: 4 6-Inch Waffles

Ingredients

2 cups all purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/8 teaspoon grated nutmeg

1/2 teaspoon salt

6 tablespoons unsalted butter, melted

1/2 cup whole milk

1/2 cup heavy cream

1/3 cup packed canned pumpkin, unsweetened

3 large eggs

1 teaspoon vanilla extract

To serve:

Greek yoghurt

Ginger syrup or maple syrup

Equipment

Waffle iron

Directions

1. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, cardamom, nutmeg and salt.

2. In a separate bowl, whisk the milk, cream, pumpkin and eggs. Stir in the melted butter.

3. Gently toss the dry inredients into the wet and cut through the flour just until combined. You don’t want this smooth. Lumpy dough is fine.

4. Heat waffle iron according to manufacturer’s instructions.

5. Allow batter to sit for 10 minutes.

6. Following instructions for your waffle iron, place a heaping spoonful of batter onto waffle iron. Bake according to manufacturer’s instructions.

7. Serve with a dollop of yoghurt and ginger syrup.

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