Are there two sweeter words?
I think not.
We made these on a Saturday morning and they were gone in minutes. So simple, so delicious…so fall.
This recipe makes enough batter for about 8 large round waffles.
2 1/2 cups biscuit mix (I used Bisquick)
1 cup canned pumpkin (I used Libby’s)
2 eggs, lightly beaten
1 cup milk
2 tablespoons vegetable oil
2 tablespoons pumpkin pie spice
Maple syrup to drizzle
Preheat your waffle iron.
In a large mixing bowl, combine the first 6 ingredients with a spoon. Do not over mix, just combine well.
When your waffle iron is hot, lightly spray it with a cooking spray. Add about 1/2 a cup of batter at a time if you’re making large waffles. Close lid and wait for waffle to reach your desired crispness.
Remove and serve immediately with a drizzle of maple syrup.
So simple, right? And you could freeze these too! Just prepare them as directed and then freeze. When you’re ready to eat, pop them in the microwave for about 45 seconds.
Saturday mornings in the fall should be accompanied by Pumpkin Waffles.