Pumpkin Pecan Belgian Waffles Recipes
HEALTHY PUMPKIN BELGIAN WAFFLES
The original idea for this recipe came from the Bisquick website. I have made significant changes to it to adapt it to my healthy lifestyle. This recipe freezes extremely well, hence the large quantity. It's great to make on a Sunday morning, and pull out of the freezer for a quick breakfast treat during the week.
Provided by veggie_mama
Categories Breakfast
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat belgium waffle machine.
- Combine dry ingredients in large mixing bowl or stand mixer.
- Make a well in the center, and add in remaining wet ingredients.
- Mix in walnuts, if using.
- (Add up to another 1/2 cup of milk if your batter appears particularly thick).
- Pour batter into waffle iron per your units' instructions.
- Enjoy!
Nutrition Facts : Calories 340, Fat 11.8, SaturatedFat 2.4, Cholesterol 1.9, Sodium 500.9, Carbohydrate 51.3, Fiber 4.2, Sugar 7.6, Protein 9.1
OVERNIGHT PUMPKIN PECAN WAFFLES
Make and share this Overnight Pumpkin Pecan Waffles recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
- In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
- Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
- Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.
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