It’s Halloween week and I’m getting excited for all things Halloween! But first, breakfast. 🙂
Since the pumpkin season is short-lived, about 7 or 8 weeks in my opinion, you have to really jam-pack those weeks full of pumpkin. And so, I am. I have been making this really easy and versatile waffle (or pancake!) recipe for a long time and I simply love it. It’s super easy – just mix, combine and pour – and you have the perfect breakfast full of pumpkiny deliciousness.
I love to top mine with freshly warmed natural maple syrup, either from Vermont or Canada, but any natural maple syrup will taste great on top of these. Fresh fruit is an ‘of course’ here as well!
Let me know what you think in the comments below!
Pumpkin Waffles (or Pancakes!)
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- Pinch of salt
- Preheat waffle maker (or non-stick pan if making pancakes).
- In a small bowl, combine wet ingredients (milk, pumpkin puree, egg, oil and vinegar). In a large bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, pumpkin pie spice and salt). Mix wet ingredients into dry ingredients and mix until just combined (don’t over mix).
- Ladle about 2/3 of a cup into each boat, close lid and set-timer until desired doneness (mine take about 5 minutes). If making pancakes, use a 1/3 cup measuring cup to measure out smaller pancakes and cook both sides evenly, about 2-3 minutes per side. Serve with fresh fruit or natural maple syrup. Enjoy!