I don’t know when I stopped eating cereal… I think my mornings have gotten cut short in the breakfast department. The truth is, I’d rather have waffles anyway. And so I figured I should Sunday brunch it waffle-style and freeze a bunch for mornings during the week. Then I can toast them, cut them, dunk them, and eat them as casually as I would cereal, or a granola bar, or a yogurt parfait situation. I’m just trying to make waffles casual, ya know? Let’s make waffles like your every day denim, ok?
Oh! And I figured I should sundae it up waffle-style because the truth is my mom always says waffles need ice cream, and she knows a thing or four. So I ate that sundae down there for breakfast and a cookie for lunch. Just a weekend diet, ya know? (Yesterday I had nachos for dinner and fro-yo for second dinner. Let’s just yolo our way through the weekend, ok? And yolo is over, right? Whoops.)
Pumpkin Beer Waffles (makes plenty)
Recipe from Hungry Girl Por Vida
- 5 T brown butter, cooled slightly
- 1 1/2 t vanilla
- 1/2 cup pure pumpkin puree
- 2 large eggs, beaten
- 1 cup beer
- 2 1/4 cups all-purpose flour
- 1 t salt
- 4 t baking powder
- 1 1/4 t baking soda
- 2 T brown sugar
- 1 t ground cinnamon
- 1/2 t ground ginger
- 1/4 t grated nutmeg
- Make brown butter by melting butter in a saucepan over medium heat until brown in color and caramelized, but not burnt. Allow to cool slightly. Whisk in vanilla, pumpkin, eggs, and beer.
- In a large bowl whisk together the dry ingredients. Add wet ingredients and stir until mixed.
- Meanwhile heat your waffle iron and spray with cooking spray. Place a baking sheet in the oven and heat your oven to 200F. Cook the waffles according to the manufacturers instructions. As you make the waffles place them in the warm oven.
- Serve with cinnamon ice cream or maple syrup.
Yay! Click HERE for a printable pdf of the recipe above.