Thanksgiving Brunch


Pumpkin Waffles, recipe provided below (adapted from Cooking Classy)


  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 4 large eggs, yolks and whites separated
  • 1 pinch cream of tartar
  • 5 Tbsp granulated sugar, divided
  • 1 cup milk
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • Vegetable oil cooking spray
  • Apple cider syrup, maple syrup or butter pecan syrup, for serving


  • Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
  • To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
  • In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lighlty and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions. Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.

Healthy Oatmeal Pancakes, a portion of the recipe provided below. For the full recipe visit Maria Ushakova


  • 1 cup rolled whole grain oats
  • 1 1/4 cup your favorite non-dairy or cow's milk, divided
  • 1/2 whole spelt flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 Tbsp coconut sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • Coconut Oil
  • For the apple topping:
    • 2 apples, cored and diced
    • 1/4 cup maple syrup
    • 1 tsp cinnamon

Pear Apple Cheddar Caramelized Onion Grilled Cheese Bagel Sandwich, recipe provided below (adapted from The Roasted Root)


  • 3 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 2 heaping handfuls arugula
  • 2 eggs, sunnyside up
  • 2 everything bagels (I used gluten-free), toasted
  • 4 slices Daiya Cheddar Style Slices
  • 1/2 ripe apple, sliced (I used an Envy apple)
  • 1/2 ripe bosc pear, cored and sliced
  • 4 tablespoons fig preserves


  • Heat the oil in a large skillet over medium-high. Add the sliced onion and saute, stirring occasionally, until onions begin to sweat and turn translucent, about 8 minutes. Sprinkle liberally with sea salt, reduce heat to medium-low, and continue cooking, stirring occasionally, until onions are golden-brown and caramelized, about 45 minutes more. 
  • Preheat the oven to the high broil setting.
  • Slice the bagels in half and place them on a baking sheet. Toast on the top shelf of the oven under the broiler until golden-brown, about 1 minute. Remove bagels from the oven and add a slice of cheddar on all four slices of bagel. Place back in the hot oven until melted, about 1 to 2 minutes.
  • Smear 1 tablespoon of fig preserves over each cheesy bagel slice.
  • Top the bagel bottoms with wilted arugula, sliced apple, pear, caramelized onions, and a sunny side up egg. Place the bagel tops on top, slice in half and serve.



Caramel Apple Cinnamon Scones, a portion of the recipe provided below. For the full recipe visit Sally's Baking Addiction


  • 2 cups (240g) all-purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large Eggland's Best egg
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 heaping cup (125g) peeled and chopped apple
  • Optional: 1 Tablespoon cream and coarse sugar
  • 1/2 cup (120ml) store-bought or homemade caramel sauce



Pumpkin Roll, a portion of the recipe provided below for the full recipe visit Gimme Some Oven


  • Pumpkin Cake
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon salt
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup granulated sugar
    • 2/3 cup pumpkin puree
    • optional: powdered sugar (to sprinkle on at the end!)
  • Cream Cheese Filling:
    • 1 (8 ounce) brick cream cheese, room temperature
    • 1 cup powdered sugar, sifted
    • 6 tablespoons butter, softened
    • 1 teaspoon vanilla extract