Wednesday, October 28, 2015

Pumpkin & Maple Bacon Waffles

Pumpkin & Maple Bacon Waffles

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Every year during the last month of October, we celebrate Pumpkin Week on Good Morning Idaho.  I'll be making these totally delectable Pumpkin & Maple Bacon Waffles!  Spencer Blake, the morning anchor is crazy for bacon so I often try to incorporate it into the recipes that I develop for my segments.  You're welcome, Spencer!  Tune in tomorrow, October 29th at around 6:45 a.m. to watch us make them live!  You can also stream Good Morning Idaho on This will be my 4th annual Pumpkin Week appearance.  It will be hard to beat last year's Creamy Pumpkin Penne Pasta but I think this recipe might do just that.  These waffles are a little sweet, but mostly savory.  They would be great served up for breakfast, lunch or dinner but absolutely perfect for brunch!


  • 2 1/2 C all-purpose flour
  • 1/3 C packed light brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg (freshly ground is best)
  • 1/4 tsp ground cloves
  • 4 large eggs
  • 2 C buttermilk
  • 1 C canned pumpkin
  • 3/4 C vegetable oil
  • 1 pound maple bacon, cooked and roughly chopped
  • Cooking spray for waffle iron
  • Butter and pure maple syrup for serving
  • Toasted chopped pecans for garnish (optional)
  • Whipped cream (optional)


  1. Preheat the oven to 250°F and preheat your waffle iron.
  2. In a medium bowl, whisk together your dry ingredients, flour, brown sugar, baking powder, baking soda, salt, and spices.
  3. In a large bowl, beat the eggs and then whisk in the milk, buttermilk, pumpkin and oil. Mix well.
  4. Add the dry ingredients to the wet and whisk until smooth.
  5. Spray your waffle iron with non-stick cooking spray.   Add the batter and top with a generous amount of the chopped maple bacon. Cook according to your manufacturer's instructions. The number of waffles this recipe makes depends upon your particular waffle iron.  As you make the waffles, transfer them to a cookie sheet and keep them warm in the oven until you've used up all of the batter.  Leftover waffles freeze well and you can just pop them in the toaster to reheat.
  6. Serve with butter and pure maple syrup or perhaps some of my salted caramel sauce.  I like to garnish with toasted pecans and a dollop of whipped cream.