Pumpkin Waffles

Pumpkin Waffles
Print Recipe
This Pumpkin Waffle recipe is thanks to Jan Scott's posting on Savvy Mom. When I cook these on my own I like to double the recipe and then put some away in the freezer for a quick breakfast or even a school lunch sliced in strips and kept in a thermos or wrapped in foil. Serve with fruit and yogurt and/or maple syrup.
Pumpkin Waffles
Print Recipe
This Pumpkin Waffle recipe is thanks to Jan Scott's posting on Savvy Mom. When I cook these on my own I like to double the recipe and then put some away in the freezer for a quick breakfast or even a school lunch sliced in strips and kept in a thermos or wrapped in foil. Serve with fruit and yogurt and/or maple syrup.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Instructions
  1. In a large bowl whisk together the dry ingredients.
  2. In a large measuring cup whisk together liquid ingredients.
  3. Combine liquid ingredients into the dry ingredients with a spatula and let the batter sit for 15 minutes. Pre-heat your waffle maker.
  4. Using a muffin type scoop add batter to the centre of your waffle pan and cook until waffles release easily approximately 3 minutes. Remove waffles with a fork or tongs and serve.
  5. Extra waffles can be frozen and reheated in the toaster oven another day.
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