I want to say, “Last pumpkin recipe for 2020!” But that would probably be a lie. I know it, and you probably know it, if you have been around my site for any length of time.
Wednesday nights are often Waffle Wednesday’s at my house. Breakfast for Dinner (or Brinner) is always a “winner dinner” at our house. We all love it. It helps me in planning to have themes for our meals on certain nights. Each day of the week has a theme from which I base my meal planning.
I had an open can of pumpkin puree so I decided to make the waffles on this particular night pumpkin-flavored. It’s nearly Thanksgiving, so I have to capitalize, right?
The recipe is super easy, and I completely cheated by using Bisquik pancake and waffle mix. My husband stocked up a few months ago, and I feel like it needs to be used. So I incorporated this into the recipe. Easy peezy!
An easy, pumpkin waffle recipe that can be enjoyed for breakfast, dinner, or anytime this fall season.
- 2 cups Bisquik mix
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 100 g egg whites
- 4 TBS I Can’t Believe It’s Not Butter Light
- 2-4 TBS maple syrup or sugar free maple syrup
- Preheat the waffle iron.
- Whisk together all ingredients. Add water until desired consistency is reached.
- You can cover and store in the refrigerator until mealtime, or you can make immediately.
- If you do use it later, you might need to add more water or Unsweetened Almond Milk.
- Cook waffles according to your waffle iron – size and duration. I recommend cooking these on a high setting. I put mine to the hottest temperature to crisp as much as possible.
- Serve with toppings of choice.
NutritionPer Serving: 268 Calories; 43 g Carbohydrates; 8 g Fat; 7 g Protein.
What I Used To Make This Recipe
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