It’s that time of the year again….my favorite time of the year……Pumpkin EVERYTHING Season!!!!! Last week I celebrated with my very first pumpkin spice latte of the season from Starbucks. I know, I know! Basic white girl….and I’m totally ok with that! I will proudly wear my yoga pants and messy bun and eat all things pumpkin spice from now until Thanksgiving. Who’s with me????? May I suggest that you start with this ahhh-mazing recipe?!? Pumpkin Waffles are the absolute best way to kick off Fall and put you in that pumpkin state of mind. They’re crisp on the outside and perfectly spiced. And not only that but they’re pretty simple to make too. I find that the added touch of homemade whipped cream adds a little something special. So what are you waiting for? Let’s break out the waffle iron cause you’re about to be hooked!!
Here’s all you’ll need: Bisquick, pumpkin pie spice, milk, canned pumpkin, white sugar, vanilla extract, butter, vegetable oil, an egg, heavy cream, maple syrup, pecans and cinnamon to garnish (optional).
Let’s get started! First mix togther the Bisquick, sugar, and pumpkin spice in a large bowl. The pumpkin spice has arrived!!!
Next whisk in the milk, followed by the canned pumpkin and vanilla extract. Mix until combined. Then add in the egg, oil, and melted butter. Continue to whisk until all ingredients are incorporated. In life and in baking, you can’t be afraid to take whisks!
Beat on high for several minutes, until stiff peaks begin to form. I find it helpful to move the beaters in a back and forth motion in the bowl to speed up the thickening process. Don’t forget to scrape the bottom and sides of the bowl as you go. Stiff or firm peaks stand straight up when the beaters are lifted. If you’re working with a five-speed mixer this process can take a little longer. Just keep at it and they will start to develop.
Spray a waffle iron with cooking spray and preheat. Pour a small amount of batter in the tray. This big guy takes close to half a cup of batter (for reference). Close the lid and bake. Most machines will have a timer or light to let you know when the waffle is done. Of course you’ll wanna follow the instructions for your specific waffle machine for this step.
Now comes the fun part! Cover the pumpkin waffles with maple syrup, a generous dollop of that homemade whipped cream, and garnish with a sprinkle of cinnamon and pecans!! OMG!! YOU GUYS!!! Is this not a gourmet Fall breakfast in the comfort of your own home? I really love to make this one for house guests, well, cause I like to show off and it’s always a hit.
What’s your favorite pumpkin inspired thing to eat or drink? If you love this recipe then you’ve gotta try our Chocolate Chip Pumpkin Bread and our Glazed Pumpkin Cookies (our family’s all time FAVORITE pumpkin recipe) too!
Pumpkin Waffles with Maple Whipped Cream
- 2 cups Bisquick (or all purpose baking mix)
- 1 tablespoon white sugar
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
- 1 large egg
- 1 cup heavy cream
- 2 tablespoons maple syrup
- pinch of cinnamon and pecans to garnish (optional)
- Step 1 In a large bowl, mix together Bisquick, sugar, and pumpkin spice.
- Step 2 Whisk in the milk, canned pumpkin and vanilla extract. Mix until combined.
- Step 3 Add in the egg, oil, and melted butter. Continue to whisk until all ingredients are incorporated.
- Step 4 In a separate bowl, mix heavy cream and maple syrup with a hand mixer on the lowest setting. Gradually increase the speed in 30 second intervals until on the highest setting. Beat on high for several minutes, until stiff peaks begin to form. Set aside. Refrigerate until ready to use.
- Step 5 Bake waffle batter in a preheated waffle iron according to manufacturer’s directions until golden brown.
- Step 6 Serve warm with maple syrup and whipped cream. Garnish with cinnamon and pecans if desired. Enjoy!
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