I thought I was over pumpkin, at least for a while. I went a little gourd crazy this year: Pumpkin Panna Cotta, Pom Pom Pumpkins, Pumpkin Soup with Spicy Chorizo. Gah! It's like, put down the can opener girl, right!?
That was until this morning, when I warmed up the last Pumpkin Spice Latte Waffle I had in my freezer from this post I wrote for Freutcake. Could I go another year before making these delightful, just-barely-sweet, perfectly spiced beauties again? Definitely not! I need another batch asap. So my pumpkin craze continues.
I realized I never shared this recipe with you on F&F and that's a total shame. Let's correct that. The secret ingredient: Pancake-waffle mix! I know, I know..."that's cheating!" No it's not. Everyone needs a little extra help in the morning and it's OK to ask for help.
In fact, we conducted an official pancake mix taste test in the Good Housekeeping kitchen and the winner (Hungry Jack Buttermilk Mix) and the mix I ended up using for these waffles (Aunt Jemima Buttermilk Mix) both tasted absolutely lovely. And that's science! Enough talking, let's just get to the recipe...
PUMPKIN SPICE LATTE WAFFLES
2 teaspoons instant espresso powder
3/4 cup pumpkin pie filling
1/3 cup maple syrup
1 large egg
3. Preheat a waffle iron and spray with nonstick cooking spray. Add one-fourth of the batter and cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
And as always, if you want a little more instruction (or if you just love cool videos) here's a quick how-to number I put together for my YouTube channel. Take a look and please subscribe if you're into it! There's plenty more to see! xo -Erin