Best, Easiest, Quickest Pumpkin Waffle Recipe for the Holidays

Somebody told me a few years ago they made pumpkin waffles. I looked at the recipe, which looked overly complicated to me. I decided it was way too much work. I'm all about easy and quick. So, as usual, I used more prepared ingredients to see what I could do and created what I consider to be an easy recipe.

Wow! I wasn't expecting the big hit these waffles have become the last few Thanksgiving and Christmas mornings! "More, please!" We kept making batches off and on till almost noon until I mandatorily shut down the kitchen to begin preparations for dinner.

Serve with your favorite toppings, but because of the wonderful taste of pumpkin, keep it simple. Maple syrup is always a good choice. Whipped cream is a hit, and a nephew even topped his with ice cream. (It's not a time to count calories or fat, you know.) I found toasted almond maple syrup which my daughter used, then took a bite, looked at me with exclamation points in her eyes, and declared, "SHUT UP! I can't even stand this, it's so good!"

Without further ado, here is my favorite pumpkin waffle recipe!

2 cups prepared buttermilk waffle (or pancake) mix. Use a favorite brand.

3 tablespoons brown sugar

1 teaspoon ground allspice

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup pumpkin pie filling

2 tablespoons vegetable oil

2 cups water (milk is a possible substitute)

Notes: There is a fine balance between the pumpkin pie filling and the rest of the ingredients. If you use too much filling, the dough will be mushy and won't cook to the texture you hope. Paying attention to the consistency of the waffle dough will help a lot in insuring your waffles come out fluffy and crisp. Adjusting a few of the measurements based on your experience will help you refine it to your liking.

Mix the dry ingredients in a bowl.

Add oil and water, stirring until smooth. Note: you may want to reduce or increase the amount of water (or milk) slightly to achieve the consistency desired. A slightly thicker consistency will be easier to work with when making pancakes.

Add pumpkin pie filling and stir only enough to blend evenly.

In a heated waffle iron, use nonstick cooking spray to coat the iron and then fill iron with batter as you normally would.

This recipe will make 10 single waffle squares or 5 double squares.

For Pancakes:

Heat a lightly oiled griddle or frying pan on medium heat, using about 1/4 cup of batter for each pancake. Brown both sides. Turn when most bubbles on top have burst.

This recipe will make about 8 larger pancakes or about 12 smaller ones.

Since I'm trying to cut the amount of sugar I consume, I've used sugar-free syrups. Sugar-Free is not a lot of people's favorite because they say it doesn't taste the same or have the same texture and quality as the surgery varieties. Real maple syrup is not only one of the best choices if you can afford the decadent amounts of sugar in this naturally delicious choice. It might actually be worth it once in a while. But there is one type of syrup that seems to beat out the others, and that choice is Butter Pecan Syrup. There is something about that nutty, wonderful flavor that just compliments the pumpkin spice flavors of the waffles! It's just "wow"!

And of course, other choices for topping include fruits, berries, low or no fat whipped cream, some jams, and jellies, (I actually like orange marmalade with pumpkin waffles!) and even a sprinkling of powdered sugar and a few sprinkles of lemon juice. Try some vanilla yogurt as a topping, sprinkled with walnuts pieces. You can be as creative as you want, and by experimenting you'll become really familiar with what really brings out the pumpkin spice flavor. Have fun with toppings!

Any leftover waffles or pancakes can easily be stored in the freezer until you're hungry for them again. In fact, you may want to plan to have a big batch and put the leftovers in the freezer just for the convenience! In my experience, these frozen treats are best used within a week or two at the most. They seem to keep their flavor just fine for that period of storage. I've also learned that defrosting them from the freezer before putting them in the toaster to warm really helps regain the light, crisp texture.

I have even made batches of waffles and pancakes, frozen them and given them as gifts, or take-alongs to other brunch parties and gatherings. It's a great way to save time by planning ahead, and then all you have to do is grab and go.

Recipes: "Rant and Rave Lasagna," "Best Ever Meaty, Chunky Spaghetti Sauce," "Quick and Fabulous Creamy Chicken Noodle Soup."

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