Bisquick Pumpkin Waffles

Make these easy pumpkin waffles for breakfast, and they’ll become your new favorite fall tradition! They’re perfectly fluffy in the center, crispy on the edges, and a cinch to make since they start with Bisquick!

Are you ready for all things pumpkin?! If you’re a pumpkin lover, this is your time of year, and let me tell you, these pumpkin waffles are a must-make. They’re so delicious and easy to prepare thanks to a secret ingredient – Bisquick! It has everything you need to get started. No measuring all-purpose flour, salt, or baking powder is required.

Pumpkin waffles are the perfect addition to your fall breakfast repertoire, but let’s be real: if you’re a fan of that cozy pumpkin flavor, you want to get your fix all day long. Be sure to try my Easy Pumpkin Pie, Pumpkin Dump Cake, and Pumpkin Cookies recipes, too!

Bisquick Pumpkin Waffle Recipe

The combination of pumpkin and all the pumpkin pie spices that go along with it make these pumpkin waffles irresistible. And when they’re paired with the crispy edges and fluffy insides that only a good waffle can deliver, you’ve got a real winner on your hands.

Best of all, pumpkin waffles are fabulous for freezing, so you can whip up a batch or two on the weekend when you have more time, freeze them, and then enjoy them for breakfast all week long. If your kiddos often end up eating breakfast in the car on the way to school like mine, you can even toast up a pumpkin waffle, slather it with almond butter, pancake syrup, and a sprinkle of cinnamon, and let them eat it like a slice of toast! Better than any store-bought or frozen waffles, you’ll find yourself making them all year long.

Ingredients for Pumpkin Waffles

See recipe card below this post for ingredient quantities and full instructions.

• Bisquick mix – Use store-bought or homemade Bisquick.
• Pumpkin pie spice – Here’s how to make your own pumpkin pie spice.
• Brown sugar – I recommend light brown sugar for this recipe.
• Pumpkin puree – Be sure to buy pumpkin purée, not pumpkin pie filling!
• Whole milk – You can use almond milk to make this recipe dairy-free.
• Eggs – Here’s the best way to crack an egg.
• Canola oil – Or another neutral oil that you have on hand.

Variations

• Homemade Bisquick can be used for these waffles. The same goes for pumpkin pie spice! 
• Plant-based milk, such as almond milk, can be used for dairy allergies. 
• Vegetable oil or another neutral oil can be used instead of canola oil.
• Consider add-ins, such as chocolate chips or chopped nuts (pecans or walnuts).

How to Make Pumpkin Waffles With Bisquick

1. Prepare: Preheat the waffle iron according to the manufacturer’s instructions.
2. Make the Batter: Whisk the Bisquick, pumpkin spice, and brown sugar in a large bowl. Add the pumpkin purée, milk, eggs, and oil, and whisk again to combine.
3. Cook the Waffles: Spray the preheated waffle iron with non-stick cooking spray. Ladle some batter into the center of the waffle iron, spreading it out as necessary. (The amount of batter used depends on the size of your waffle iron). Close the lid, and cook until the timer goes off.
4. Serve: Plate the waffles, and serve them warm with your choice of toppings.

How to Store Pumpkin Waffles

Pumpkin waffles can be refrigerated for up to 5 days, or stored in the freezer for up to 3 months. To reheat, pop them in the toaster. Or, place them on a baking sheet, and warm in an oven preheated to 350ºF until heated through.

Serving Suggestions

Here are some of my favorite toppings for pumpkin waffles:

• Maple syrup
• Honey
• Almond or peanut butter
• Whipped cream
• Chopped nuts
• Powdered sugar
• Cinnamon sugar
• Maple butter
• Applesauce, apple butter, or a dollop of apple pie filling
• A drizzle of chocolate or caramel sauce

FAQs

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