Pumpkin Waffles

Waffles don’t have to be just something that you order when you are at a diner.  They are uber-easy to make (if you have a waffle iron!) and can be whipped up pretty quickly.  These Pumpkin Waffles make for a tasty autumn breakfast on a lazy Sunday morning.  If you have some extra pumpkin in the fridge, you’ll probably have the ingredients to make these.  If you don’t have a waffle iron (they’re pretty inexpensive – I got mine at Target), you can use this batter to make pancakes instead.  Top these with butter, syrup, and/or whipped cream and you just might want to lick the plate.

The ingredients:

Mix the dry ingredients together and form a well.

In a small bowl, combine the wet ingredients with a whisk.

Pour the wet ingredients into the dry ingredients and mix until just incorporated.  Don’t overmix.

Spoon the batter onto a preheated, non-stick sprayed waffle iron using a ladle or measuring cup and cook until browned.

Top with your favorite toppings.  Enjoy!

Additions:  None

Omissions:  None

Substitutions:

  • Canned pumpkin for homemade pumpkin puree

Overall Rating:  Like It

Source:  Cooking Light Magazine

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3 Comments

  1. I need a fork for both of my hands as this looks great! I no longer have a waffle iron as it got lost during one of our moves around the world. Maybe I could use this recipe to make pancakes instead?

  2. Pingback: 20 Fall Breakfast Recipes | ABC Creative Learning

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