So I may or may not have left you hanging with my last Tasty Tuesday post. I promised to share my favorite of the two breakfast dishes Eric and I made to celebrate our first full weekend together as a married couple, and then I didn’t deliver.
Until now. (And I even have a ton of pictures for you!)
If you’re wondering, the answer is yes … The recipe I’m about to share with you makes amazing, delicious waffles! Personal photo.
Pumpkin Chocolate Chip Waffles
Recipe taken from The Mother Huddle (www.themotherhuddle.com)
Adapted very slightly by me!
- 2 cups white flour
- 1 tbsp packed brown sugar
- 4 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1 3/4 cups milk (I used 1% and the recipe turned out beautifully.)
- 2 eggs
- 1/2 cup canned pumpkin (I may use a little more next time because the pumpkin flavor was pretty subtle.)
- 1/3 cup vegetable oil
- 1/2 tsp vanilla
- 2/3 cup semi-sweet chocolate chips (This is an approximate amount, as we just poured a bunch in until it looked good!)
1.) Combine flour, sugar, baking powder, pumpkin pie spice, and sea salt in a large mixing bowl.
It doesn’t look like much to start, but it gets much better! Personal photo.
2.) Add milk, eggs, canned pumpkin, oil, and vanilla. Mix well until completely blended.
3.) Gradually stir in chocolate chips.
Here’s a picture of Eric adding the chocolate chips. Yum! Personal photo.
Eric really wanted me to get some fun action shots for the blog, so here you go! Personal photo.
4.) Plug in your waffle iron to preheat. While waiting, spray the waffle iron with cooking spray to prevent sticking.
5.) Pour approximately 1/2 cup to 2/3 cup of the batter (depending on the size of your waffle iron) onto the hot iron and cook according to your waffle iron’s instructions (or until batter is cooked through and waffles are golden brown).
6.) Enjoy alone or paired with syrup!
But wait … There’s more!
Homemade Caramel Pecan Syrup
Recipe taken from Too Many Hands On The Mixer (fragiletearz.wordpress.com)
Adapted very slightly by me!
- 3 tbsp real butter (I used Land O Lakes unsalted butter.)
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 3 tbsp chopped pecans
- Milk to thin to your liking (I only used 1 tbsp of 1% milk, and it was still pretty thick. It was delicious, but I might use up to 1 additional tbsp next time.)
1.) Melt the butter slightly in a pan.
2.) Add white and brown sugars, stirring continuously until the sugar melts.
3.) Add the chopped pecans and stir until mixed thoroughly.
4.) Add milk 1 tbsp at a time until the syrup is thinned to your liking.
5.) Allow the mixture to bubble for about a minute, then serve over warm pumpkin chocolate chip waffles.
6.) Enjoy and be amazed that you actually made homemade syrup! (I’d never even attempted making anything like this before, so I was definitely surprised it turned out as well as it did.)
If you’ve ever been to Village Inn for the pumpkin pancakes with caramel pecan syrup, you’ll know just how delicious this type of syrup is. Although mine was just a little thicker than we would like, it still had that same flavor. And oh man, that’s good stuff! Personal photo.