Pumpkin Spice Waffles

8
2-3 minutes
10 minutes
Recipe developed for BC Egg by Eggs.ca

The best of fall in a waffle! So cozy up in your favourite fuzzy socks and flannel, and enjoy these delicious autumn treats as you soak in the season.

Ingredients

  • 2 cups (500 mL) all-purpose flour
  • 1/4 cup (60 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2.5 mL) baking soda
  • 1/2 tsp (2.5 mL) salt
  • 1 tbsp (15 mL) ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (5 mL) ground nutmeg
  • 1/2 tsp (2.5mL) ground cloves
  • 3 eggs
  • 1 3/4 cups (438 mL) milk
  • 3/4 cup (175 mL) canned pumpkin
  • 2 tbsp (30 mL) butter, melted
  • 1/3 cup (75 mL) chopped pecans, toasted
  • 1/2 cup (125 mL) maple syrup (for serving)

Instructions

  1. Preheat waffle iron. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in large bowl; mix well and set aside.
  2. Whisk eggs, milk, pumpkin and melted butter in another large bowl. Stir in flour mixture until a slightly lumpy batter forms.
  3. Spray waffle iron with cooking spray; add spoonful of batter and cook until waffle is set and golden brown, about 2-3 minutes. Keep warm in a low oven while rest of batter is cooked.
  4. Serve waffles sprinkled with chopped pecans and drizzled with maple syrup.

Notes

This recipe can also be used for pancakes! Just add a bit more milk to thin the batter to a more pancake-appropriate consistency, as needed.

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