Sweet Cream Pumpkin Waffles

September 29, 2016

  • Prep: 5 mins
  • Cook: 45 mins
  • Yields: 12 servings


15 oz. San Antonio River Mill Brand® Southern Sweet Cream Waffle Mix, (1 bag)

2 tsp cinnamon, ground

1/8 tsp ginger, ground

1/4 tsp salt

1 2/3 cups water

1/8 tsp allspice, ground

2 egg whites, large

3 tbsp pumpkin, canned, puree

3 tbsp pecan halves, toasted

3 tbsp heavy whipped cream sweetened with cinnamon


1Preheat waffle iron. Spray with pan release.

2Thoroughly blend Sweet Cream Waffle Mix with cinnamon, salt, ginger and allspice.

3In a separate bowl, whisk together water, egg whites and pumpkin puree.

4Blend wet mixture with dry mixture. Whisk until very smooth and creamy.

5Scoop 2/3 cup of batter onto preheated iron. Cook waffle 4 minutes or until very crisp and browned.

6Serve with toasted pecans and sweetened cinnamon whipped cream.

7Leftover waffles can be frozen and reheated in a toaster or oven until warmed.


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