School mornings, and cold fall mornings call for quick breakfast recipes. Especially when one kid wants everyone to drop her off at the bus, and thenother two want to walk to the park, to Runa round for 5 min then go home.
So pancakes are my favorite quick recipe to make, plus if I make dollar pancakes, I can make almost 30 mini pancakes to store in the freezer for the week. Thoughninreally love usuing my mini dash pancake maker to whip up these skull pancakes for fall.
I threw in some left over pumpkin puree I had in the fridge so it wouldn’t go to waste, and these turned out wonderful.
Pumpkin waffles
Prep Time 5minutes minutes
Cook Time 4minutes minutes
Servings 12
Ingredients
- 2 cups all purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 large eggs
- 1 1/2 cups milk
- 1/2 cup butter melted
- 1 tsp vanilla extract
- 1/2c to 1c or pumpkin puree, personal prefrance.
Directions
- Dry Ingredients: Mix dry ingredients and set them aside
- Wet Ingredients: In a separate bowl, beat eggs. Add milk, butter and vanilla. Mix well.
- Combine: Stir in the dry ingredients to the wet ingredients.
Make Waffles: Pour into greased waffle iron and bake by waffle iron instructions.
This is the recipe but honestly, I just put all the ingredients in one bowl and mix together, before pouring the batter into the waffle maker or frying pan for pancakes.
Once the batter is mixed, you can then add in your choice of flavoring. From blueberries, to raspberries, chocolate chips and pumpkin puree.
