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Pumpkin Waffles with Maple-Apple Syrup
Earthy canned pumpkin and warm spices transform a simple baking mix into a weekend-worthy breakfast. You'll whisk up a quick batter that cooks into golden waffles with crisp edges and tender centers. While the iron does the heavy lifting, a two-ingredient maple-apple syrup simmers on the stove to tie everything together. Finish your stack with a handful of chopped pecans for a toasted, nutty contrast that cuts through the sweetness.
Equipment
- Saucepan
- Stovetop
Ingredients
- ½ cup maple-flavored syrup
- ¼ cup frozen (thawed) apple juice concentrate
- 2⅓ cups Original Bisquick ® mix
- 1½ cups milk
- ½ cup canned pumpkin (not pumpkin pie mix)
- ¼ cup vegetable oil
- 2 tablespoons packed brown sugar
- 1 teaspoon pumpkin pie spice
- 2 eggs
- ¼ cup chopped pecans
Instructions
- 1Warm the maple-flavored syrup and thawed apple juice concentrate in a small saucepan over low heat. Stir occasionally until the juice concentrate melts completely and the mixture is warm.
- 2Preheat your waffle iron. Lightly coat the cooking surface with vegetable oil or cooking spray if it doesn't have a nonstick finish.
- 3Combine the baking mix, milk, canned pumpkin, vegetable oil, brown sugar, pumpkin pie spice, and eggs in a large mixing bowl. Whisk until the batter is smooth and well blended. Don't overmix, or the waffles will become tough.
- 4Pour the recommended amount of batter onto the center of the hot waffle iron and close the lid securely.
- 5Cook for about 5 minutes, or until the iron stops steaming and the waffle turns golden brown. Carefully remove the cooked waffle and repeat with the remaining batter. Serve warm topped with the prepared syrup and chopped pecans.
Notes
- Garnish: Dust the finished waffles with powdered sugar right before serving.
- Equipment: If your waffle iron lacks a nonstick coating, brush it lightly with vegetable oil between batches to prevent sticking.
- Swap: Substitute the 1 teaspoon of pumpkin pie spice with a mixture of 1/4 teaspoon each of ground cinnamon, ground nutmeg, and ground ginger.