Thanksgiving celebration should start the minute we get out of our bed on that festive day, and to make that happen, what better idea than to prepare a delicious Thanksgiving Breakfast with fluffy, delicious pumpkin waffles and sweet, nutritious maple nut cream? This recipe is also ideal for Thanksgiving brunch and you even can make the waffles and cream ahead of time to avoid unneeded last minute stress on Thanksgiving.
Thanksgiving Breakfast: Pumpkin Waffles and Maple Cream
Pumpkin Waffles Ingredients:
For the Pumpkin Waffles
- 4 cups of all-purpose flour (you can substitute 1 or 2 cups of all-purpose flour with whole wheat flour for a healthier version)
- ¼ cup of packed brown sugar
- 2 tbsp. baking powder
- 1 tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- 4 lightly beaten eggs
- 3 cups of milk (you can use whole or reduced fat milk)
- 1 can pumpkin (15 ounces)
- ¼ cup melted butter
- Butter for the waffle baker
For the Maple Nut Cream
- 1 tbsp. butter
- ¾ cup coarsely chopped nuts (walnuts or pecans are perfect)
- 1 ½ cups of pure maple syrup
- ½ tsp. ground cinnamon
- ½ cup of whipping cream
Image via: The Specklet Palate
- Prepare the waffle baker by brushing a little butter on it. Preheat the waffle baker and preheat your oven to about 300 degrees F.
- To make the waffle mixture, add the flour, the brown sugar, the baking powder, the salt, the cinnamon, the ginger and the nutmeg to a large bowl and combine the ingredients well.
- Create a small well in the center of your prepared mixture.
- Take another large bowl and mix together the eggs, the milk, the pumpkin and the butter.
- Combine the flour mixture with the pumpkin mixture and stir until you have a slightly lumpy but well moistened waffle mixture.
- Depending on your waffle maker, pour the correct amount of the waffle mixture (normally about 1 to 1 and ¼ cup of mixture) onto the grids of your waffle baker, swiftly close the lid and don’t open it until your waffle is done (refer to the waffle baker manufacturer’s directions for the baking time).
- Once baked, lift the waffle with a fork and place it onto a baking sheet and put it into the oven until all the waffles are baked.
- For the Maple – Nut Cream, melt the butter over medium heat in a medium saucepan. Add the chopped nuts and cook while stirring for about 1 or 2 minutes, or until the nuts are looking toasted. Add the maple syrup as well as the whipping cream and let it heat through.
- Drizzle the maple-nut cream over warm waffles and serve immediately.
You can make the waffles ahead of time and freeze them in plastic freezer bags as soon as they have completely cooled down. They can be kept in the freezer for up to two months. As for the Maple – Nut Cream, prepare it for up to a week before serving, cover it tightly and place it in a refrigerator. When it’s time to serve breakfast, just reheat the frozen waffles in a warm oven or a toaster until they warm up and heat up the maple – nut cream in the microwave for about 1 or 2 minutes, stirring every 20-30 seconds.
This Thanksgiving Breakfast recipe is ideal for providing the perfect start into the celebrations.