On Fee SIMPLE Fridays you will get easy recipes. In the legal field, Fee Simple is the absolute ownership of property to the exclusion of others. I want you to own your kitchen every Friday with these easy-to-make recipes!
I love love LOVE waffles! You have heard this before, I know. I’m very into waffles. I feel like they hold up well under the syrup and don’t get all soggy right away, especially if you make them nice and crisp! I used my pumpkin waffles recipe as a baseline, and then changed it up a bit to make it more cinnamon-y because you can never have too much cinnamon…kind of like butter…you can never have too much.
I had a can of 100% pumpkin puree leftover from Thanksgiving so I used that instead of buying a real pumpkin and roasting it myself like I did in the original recipe. I did this because, really, why waste leftovers? And this is real life…not everyone has time to roast a pumpkin. I decided to jazz up the syrup by adding some Torani Bacon Syrup to my regular maple syrup because you can never have too much bacon either. It’s amazing I don’t weigh 1000 pounds with all the bacon, maple syrup, butter and waffles I have. Everything in moderation…that’s my motto.
I also added some candied gingerbread bacon on the side, but that is completely optional…regular bacon will do. I’ll share that recipe with you in a few days! But for now, you can find it on The SweetPhi Blog as my very first guest post! Enjoy!
- 1½ cups flour
- 2 TBSP Brown Sugar
- 1½ tsp cinnamon
- ¼ tsp salt
- 1 can of 100% pure pumpkin puree (I used Thanksgiving leftovers!)
- 2 large eggs
- ¼ cup of butter, melted
- 1 tsp. vanilla extract
- ½ cup maple syrup
- 2 teaspoons bacon syrup (I used Torani)
- Mix the dry ingredients in a small bowl (first 4 ingredients)
- Mix the wet ingredients in a large bowl (last 4 ingredients)
- Now add the dry ingredients into the wet ingredients in the large bowl, in parts, and mix just until combined.
- Take about ½ to ¾ cup of batter and put in the middle of a waffle iron set on your desired temp. (I would suggest medium to medium-dark because although the outside was crispy, the inside was a nice warm soft pumpkin-y center). I like to use an offset spatula to spread the batter a bit before closing (see below).
- When waffle iron says the waffle is done, check to see if it’s to your liking then take out.
- Combine ingredients and warm either over the stove or in the microwave or serve at room temperature, whatever your preference!