Pumpkin Waffles – the perfect fall breakfast! It starts with a pancake mix so it’s easy, fast, and delicious!
I finally found some not-rotten pumpkin, y’all! I was so excited when I spotted it that I let out a little squeal and two Target employees came rushing towards me to make sure I was okay.
And then I bought every can that was on the shelf.
No, I’m lying.
I left two cans.
The problem I’m having now is that they’re the massive cans which means I have to use a whole lot of pumpkin within a few days or it gets thrown out. Which I guess isn’t a bad problem to have.
Unless you’re my husband. He’s been dreading pumpkin season since I started talking about it months ago.
- Bisquick mix
- Pumpkin puree
- Vegetable oil
- Brown sugar
- Heat waffle iron and grease with cooking spray
- In a mixing bowl, beat Bisquick mix, milk, canned pumpkin, vegetable oil, brown sugar, cinnamon, and eggs together until well blended
- Pour about ½ cup of batter into hot waffle iron; close lid of waffle iron
- Cook for about 5 minutes, or until the steaming stops and waffle is golden brown
- Serve with maple syrup or powdered sugar on top
How Long Are Homemade Waffles Good For?
These pumpkin waffles will be fine in the refrigerator for about 3 days. Make sure to wrap them tightly so they stay fresh as long as possible.
To reheat, I would pop them in the toaster so they get crisped up again. You could also microwave them if you prefer a softer waffle.
Can You Freeze Homemade Waffles?
Homemade waffles are good in the freezer for up to 3 months.
I recommend wrapping them individually in plastic wrap and then placing all of them in freezer ziploc bags.
When you are ready to serve them, defrost them in the fridge overnight. You can reheat in the toaster or the microwave.
More Waffle Recipes
- Chocolate Chip Waffles
- Yeast Waffles
- Peanut Butter Waffles
- Gingerbread Waffles
- Almond Buttermilk Waffles
More Pumpkin Recipes
- Pumpkin Roll Bars
- Pumpkin White Chocolate Blondies
- Pumpkin Spice Cupcakes
- Pumpkin Cheesecake Bars
- Pumpkin Pie Milkshake
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- 2 ⅓ cups Bisquick mix, or other baking mix
- 1 ½ cups milk
- ½ cup canned pumpkin
- ¼ cup vegetable oil
- 2 tablespoons packed brown sugar
- 1 teaspoon cinnamon
- 2 eggs
- Heat waffle iron; grease with cooking spray, vegetable oil or shortening.
- In large bowl, beat all ingredients with wire whisk or hand beater until blended. Pour about ½ cup of batter onto center of hot waffle iron. Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle.
- Top with syrup or powdered sugar.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 51mgSodium: 683mgCarbohydrates: 38gFiber: 2gSugar: 9gProtein: 7g