Pumpkin Spice Maple Bacon Waffles Recipes

PUMPKIN WAFFLES WITH MAPLE-APPLE SYRUP

Steps:

• In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
• Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.

PUMPKIN SPICE MAPLE BACON WAFFLES

Steps:

• Whisk together the maple syrup, brown sugar, and 1/2 teaspoon pumpkin pie spice.
• Line a rimmed baking sheet with foil. Place a baking rack on top of the foil and spray generously with non-stick cooking spray. Place bacon slices across the rack making sure to not overlap.
• Turn oven to 400 degrees F and bake bacon for 15 to 20 minutes. (Do not preheat the oven.)
• Carefully remove the baking sheet from the oven and brush bacon with maple glaze. Return to the oven for another 7 to 8 minutes.
• Carefully remove the baking sheet from the oven and, using a pair of tongs, flip bacon over. Brush with the maple glaze.
• Return baking sheet to the oven and bake for another 5 to 7 minutes or until bacon reaches your desired level of crispness.
• Remove the baking sheet from the oven (last time!) and let the bacon rest for 5 minutes before removing.
• Roughly chop bacon into bite-size pieces. Reserve 1/4 cup for topping the waffles later.
• Whisk together the pancake mix, milk, pumpkin, oil, and pumpkin pie spice just until blended. Add bacon and stir to combine.
• Preheat waffle iron; cook waffles according to manufacturer's instructions.
• Top waffles with freshly whipped cream, maple bacon, pumpkin pie spice, and maple syrup.

PUMPKIN SPICE WAFFLES WITH BUTTERNUT & BACON SYRUP RECIPE - (4.6/5)

Steps:

• Prep the syrup first. Heat a large skillet over medium heat and add the chopped bacon. Once the fat is rendered and the bacon starts to crisp, add in the butternut squash and stir. Cover the skillet, reduce the heat to medium-low and cook until the squash is fork tender and begins to caramelize, about 10 minutes. Stir once or twice in between - you do not want the squash to become mushy! Add in the syrup and bring the mixture to a boil. Once boiling, turn off the heat and cover the syrup until ready to use. To make the waffles, combine the flours, 2 tablespoons of sugar, baking powder, pumpkin spice and salt in a large bowl and whisk together. Set it aside. Separate the eggs, and add the egg whites to the bowl of an electric mixer. Beat on medium-high speed until stiff peaks form. Beat in the remaining sugar. Set the eggs whites aside for a minute. In a bowl, whisk together the egg yolks, milk, pumpkin and coconut oil. Add the wet ingredients to the dry and stir until just combined - do not overmix. Finally, fold in the whipped egg whites until the batter comes together. Preheat your waffle iron to the desired setting and cook the waffles according to your appliance's directions. Serve them immediately with the warm bacon + butternut syrup.

PUMPKIN WAFFLES WITH SPICED MAPLE SYRUP

Steps:

• Combine maple syrup, ginger, and nutmeg in a pitcher. Set syrup aside.
• Combine milk, pumpkin puree, egg yolks, and vanilla extract in a large bowl. Combine flour, flaxseed meal, baking soda, and salt in a separate bowl. Stir milk mixture into flour mixture. Add butter.
• Beat egg whites in a clean, dry bowl until very frothy. Add brown sugar 2 tablespoons at a time and beat until soft peaks form. Fold egg whites into waffle batter in 3 additions.
• Preheat a waffle iron according to manufacturer's instructions. Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes.
• Serve waffles with spiced syrup.