pumpkin pecan waffles

After a night out at the Publick House eating every morsel of the awesome macaroni and cheese and drinking amazing Belgian beers (Rochefort 10, I will love you forever) and then coming home and eating I’m-not-saying-how-many-slices of cranberry upside-down cake, it just seemed prudent to have a healthier breakfast the next morning.

pumpkin waffle ingredients

I had wanted to make pancake waffles because my sister was in town, and my original intention had been to make them from scratch, but I had seen this recipe from the Culinary Couple that uses Bisquick Heart Smart (which is their light version) and it seemed both easy and healthy.  I always have it in the pantry because my mom’s waffle recipe uses it and is fantastic. In actuality, I’m not really sure that it’s all that much healthier than making them from scratch.  I have no clue, but I tell myself it is.  Anyway, I decided it was the way to go.

pumpkin waffle batter

I’m not always at my best in the morning.  These waffles are a great example.  I was so caught up in taking the pictures for this post that I forgot to read all the ingredients, thereby leaving out the spices and the oil in the first batch.  I then completely overfilled the waffle iron, making a complete mess.  For the second batch, I turner off the timer  I had set to remind myself to take the waffles out (if I don’t set a reminder, they’ll sit in there for who knows how long) and then a few minutes later remembered that I had turned the timer off but had not taken the waffles out.  Around this point I must have actually woken up because the third batch I finally got right!

I had doubled the recipe because I wanted to make sure we would have enough and I wanted to make sure that my sister wouldn’t get hungry on her trip back to OH.  Well, there was no need to worry because these are the most filling waffles I’ve ever had.  Two of these and I was set till dinner. Ok, I may have had a tiny afternoon snack, but really, these are extremely filling waffles.  Cover them in hot maple syrup and they’re even tastier.

waffles are done!

Pumpkin Pecan Waffles

Adapted from the Culinary Couple

2 cups Heart Healthy Bisquick
1 cup milk
1 egg
1 1/2 tablespoons canola oil
1/3 can pumpkin
3 tablespoons pecans, toasted and chopped
cinnamon, nutmeg, and allspice to your liking
maple syrup, heated, for serving
extra pecans for serving

Combine all ingredients and whisk together until everything is well incorporated, but don’t overmix.

Add 1 cup of batter to preheated waffle iron. Cook for about 4 minutes, or to the specifications of your waffle maker.

About pixelatedcrumb

Boston food blogger enjoying life one crumb at a time. View all posts by pixelatedcrumb

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