Pumpkin Waffle Recipe with Pancake Mix
Pancake mix is the base for these wonderful tasting, fragrant waffles.
Servings: 12 waffles, approx.
Calories: 140kcal
Cost: $6.00-$10.00
Equipment
- 1 Waffle Maker
- 1 Large Mixing Bowl
- Measuring Cups
- Non-stick baking spray
Ingredients
- 2¼ Cups Pancake and Baking Mix Such as Bisquick
- 1 teaspoon Sugar Brown sugar is okay too
- 1 teaspoon Pumpkin Pie Spice
- 1 cup Milk Non-dairy okay
- 2 tablespoons Melted Butter
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla Extract
- 1 large Egg
- Pecans for serving (optional)
- Maple Syrup & butter for serving
Instructions
- Heat your waffle maker and have baking spray handy. You'll spray the waffle maker with a little non-stick baking spray just before adding the batter.
- In a large bowl, whisk together the pancake mix with the pumpkin pie spice. Add the milk, melted butter, pumpkin puree, vanilla extract and egg to the bowl and mix together with a large spoon, just until everything is incorporated. Don't over-mix the batter. Let the batter sit for 5-10 minutes after mixing.
- Spray the waffle maker with baking spray and cook the waffles according to your manufacturer directions.
Notes
- I use the highest setting on my Cusinart waffle maker, and they cook for about 7 minutes for crispy edged, lightly browned waffles.
- These waffles can be re-heated in a toaster or toaster oven for minute or two.
- Serve these with candied or toasted pecans, butter and warmed up pure maple syrup.
- Keep waffles warm in a 200 degree oven on a wire rack that sitting on a baking sheet.
- This recipe makes about twelve 4" waffles.
Nutrition
Calories: 140kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 317mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3293IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg