pumpkin gingerbread waffles
Now, I don’t think I have discussed here in the past my feelings about foods that are from scratch vs. from a mix vs. store bought. Prepare yourself for my un-mind-blowing point of view on this topic: I like them all. Seriously. Do I get excited and unnecessarily proud of myself when I bake a loaf of bread or a batch of cupcakes from scratch? Yes. I’m just a self-supporting person that way. Do I feel guilty when I buy a loaf of bread from the store? No, I do not. Do I get down on myself when I make pancakes, waffles or even cookies from a mix? Nope. I really don’t. One of my favorite cookies of all time is made from a cake mix and I love that about them.
In my mind, there are times and occasions that call for all of these different styles of cooking and preparing food. In my day-to-day life, I try to make a few things from scratch every week and supplement with store bought items. Around holiday time, it’s pretty much the same. For the big meals, I cook my little butt off making the most delicious ‘from scratch’ dishes my little hands can possible manage. But for other meals, I take the help where I can get it.
Take these pumpkin gingerbread waffles for instance. These spiced and doctored-up waffles started with a mix. My favorite mix, no less. I always tend to have a complete buttermilk waffle/pancake mix around my kitchen that I use to doctor up in all sorts of pancake-ish ways (apple cinnamon, peach and my kiddos’ favorite: chocolate chip). Yesterday morning however, something spiced seemed to be speaking my language, as did the container of leftover pumpkin puree floating around my fridge.
I started rooting through my cupboards and came across a bottle of molasses and thought a gingerbread/pumpkin combo would be delish. Things came together pretty quickly after that, which is just what I love about a waffle/pancake mix mix. Well, that and the fact that if I am out of eggs, I can still make waffles. Wonky shaped waffles, as seen here, but waffles none the less.
And as you can also see, I was not on my game neatness wise, either. Who am I kidding – that is exactly my game. I’m a make-messes-while-making-crazy-shaped-waffles kind of girl.
Anyhoo, these jazzed-up, from a mix waffles turned out pretty darn good. They would be perfect to whip up for any house guests you may have over the holidays. Easy for you, tasty for them. Particularly while watching the parade tomorrow morning. Just don’t forget to add the whipped cream.
I, unfortunately, had finished up all of the whipped cream trying to fancy-up my coffee earlier in the morning. Serves me right for trying to be classy.
Don’t be like me. Save it for the waffles.
Pumpkin Gingerbread Waffles
Yield: 5 waffles
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Preheat and grease your waffle iron according to the manufacturer’s instructions.
In a medium size mixing bowl, whisk together the dry mix and spices. Add the water and oil to the dry ingredients and mix until just combined. Add the pumpkin and molasses and stir until just combined. Mixture may be a bit lumpy.
Following the directions for your waffle iron, scoop the recommended amount of batter into your iron and bake the waffles. I used a heaping ½ cup of batter for each waffle and took them out when the released easily and were a bit crispy, but not burnt.
Serve waffles with any combination of the following: butter, maple syrup, whipped cream and a big cup of coffee.
Left over waffles can be refrigerated up to 1 day and reheated in the toaster.
Enjoy while watching the Thanksgiving Parade!