It is that time of year again- hurray! Pumpkin eating is in the air as soon as my calendar flips to September. If there is a better fall ingredient in the world, I don’t know what it is! I couldn’t wait to whip out the waffle iron so I could make a yummy batch of my Spiced Pumpkin Waffles.

The kids were all smiles and hovered around my waffle iron the entire time, impatiently waiting for their waffles to be cooked. The house smelled of cinnamon, nutmeg, and ginger. As each waffle hit the hot iron, our house smelled like pumpkin pie.

No waffle house would be complete without a fresh batch of orange juice. These are our favorite juice glasses and come from my grocery store indulgence. The bottles are those little frappe coffees that you can get in the cooler. These little drinks are my treat to myself if I stay under budget on the groceries. After I drink them, I peel the labels off and put them in the dishwasher after my little treat. If one should break, it just gives me an excuse to indulge the next time I am at the grocery store. Aren’t they just perfect for little hands?

These waffles were not just for us though. They were too delicious to not share. My grandfather has been very ill and had an operation last week. He just came home from the hospital and I knew that a stack of these waffles and a heartfelt card from each of the kids would really brighten his day.

I love how anything can become a present… even a stack of pumpkin waffles. These were wrapped in parchment paper on top of an antique platter and tied with a masculine bow. I tucked in some magazines that would have made it into our recycle bin, for reading material for my grandma. The days can be so long when you have to be home so I know she appreciated this small gesture.

If you are the praying type, please say a prayer for a swift recovery for him! It would mean the world to me! In exchange, I will share with you our pumpkin waffle recipe!

Deliciously Spiced Pumpkin Waffles

1 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold in the flour mixture. Spoon in about 3/4 cup of batter into the waffle iron. Cook each waffle for 4-5 minutes. This recipe makes approximately 5 waffles on my waffle iron.

Additional Notes- I double this recipe to make an extra batch to freeze or when entertaining. Make sure to spray your waffle iron well with nonstick spray or these will stick to the waffle iron and make a big mess. Also, be sure to leave these on at least four to five minutes. If you try to take them off sooner than that, they will not taste as good or set up as nicely.

What is your favorite fall food? Feel free to share your recipes or a link to one of your family favorites!

I sincerely hope you love blueberries because I am afraid it is blueberry week on my blog. We brought home a ton of fresh berries that were dying to be poured on top of some deliciously light waffles this week.

I love making pancake syrup, but this is my first attempt making a berry syrup. It is amazing how sugar, water, a little vanilla, and fresh berries make such an incredible difference on a plain old waffle.

The burst of flavor, the happy dance in my mouth, and the smacking of lips at the table make me so incredibly joyful. The berries coat the waffle perfectly and add a little sweetness to my waffle without a sugary overkill.

This is really and truly a fantastic indulgence that takes about the same amount of time to cook as it does to make up a batch of waffles. Fast and delicious!

Fresh Blueberry Pancake Syrup

1 pint (or two cups) fresh blueberries
1 cup sugar
1 teaspoon vanilla
1/4 cup water

Place all ingredients in a saucepan. Cook over medium heat and stir to dissolve the sugar. Allow it to cook for 12-15 minutes and give the berries a little smash with your wooden spoon to break them up into the syrup. This syrup can be served warm over The Best Waffles Ever or you can serve the syrup cooled.

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites

In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center. In another bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy). In a small bowl beat egg whites until stiff peaks form (tips stand straight up). Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix. Spoon waffle batter into your waffle iron, making sure not to overfill it. Side Note– I doubled this recipe for my family of four and we had enough for three extra Belgian waffles.

And what did my children think of the new blueberry addition to their plate?

Sometimes a picture can say it better than I can!

I made piggy pancakes for the kids and they were a huge hit! I wasn’t sure if they would be able to figure out what they were so I let them guess. They decided these were cow pancakes instead so who knows what animal your own kids might pick?

I made a batch of this pancake batter. It is my absolute favorite because it doesn’t require any fancy ingredients and can be made out of everything in your pantry. The pancakes remind me of the McDonald’s pancakes and I absolutely could devour a few stacks of those in one sitting.

To save a little bit more money, I make a batch of powdered milk to mix into the pancakes. It isn’t a huge savings, but it saves me from making multiple trips for milk throughout the week.

You will want to make one large pancake and two silver dollar sized pancakes. When you see the bubbles bubbling up on top, give them a flip and cook until they are cooked through.

I used kitchen scissors and cut one of the small pancakes in half and slipped it under the large pancake, to make the ears. Plop a small pancake on top for the snout and use blueberries or chocolate chips for the eyes.

For preschoolers, you could tie in any good barnyard book or my personal favorite…”If You Give a Pig a Pancake.”