Pumpkin Waffles

 

When the weather cools, the leaves change and the Fall season takes hold one of the first things I get a hankering for is pumpkin waffles with my own homemade syrup.  I like take out my mini waffle maker so I can make mini waffles and freeze leftovers and reheat them in my toaster for quick future meals.  This recipe will make eight mini waffles and that is four meals for me.

Pumpkin Pancakes or Waffles

 

1 cup flour

1 tsp. baking powder

½ tsp. salt

1 Tbs. sugar or sweetener

1 tsp. pumpkin pie spice

1 cup pumpkin puree

1 egg, beaten

1 Tbs. butter, melted

¾ cup milk

 

Whisk dry ingredients, add egg, pumpkin, butter and milk stirring until batter is smooth and well combined.  Do not over mix.  Pour ¼ cup batter onto a hot greased griddle or skillet and cook over medium heat until edges are set and bubbles appear on top.  Flip to finish cooking.  Pancakes should be golden brown on each side.  Batter can also be used in a waffle iron.

 

I think these are best served with apple butter, if you have it, or maple syrup.  Absolutely delicious!  To amp up the nutrition and fiber I like to make mine with ½ cup all purpose flour and ½ cup whole wheat flour.

 

Once completely cooled you can fit two mini waffles into a sandwich bag for the freezer.  I take them out, defrost them in the microwave for 30 seconds and put them in the toaster to finish.  Super easy for a simple and quick meal.  Click here for a recipe for gingerbread pancakes.