Your Turkey Day guests have long departed but if you're anything like me, you've got a half a can of pumpkin awaiting its fate in the refrigerator. Will it go bad before you can put it to epic use? Nay, I say. Time for the greatest leftover use of all time:
Pumpkin. Bacon. Chocolate chip. Waffles.
Now pick your jaw up off the floor and get crackin (1 egg, specifically) -- time to make your household happy like only the trifecta of bacon, pumpkin, and chocolate can.
Ingredients (for two large waffles):
- 1/2 cup of fresh pumpkin (leftover canned works fabulously)
- 2 1/2 cups of flour (or gluten-free pancake mix if you make this gluten-free like we did)
- 1 large egg
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (optional // you can always up the cinnamon)
- dash of salt
- dash of vanilla extract (optional)
- 1/4 cup of white sugar
- 1/2 cup of semi-sweet chocolate chips
- 4 slices of bacon, chopped into bits
Preheat your waffle iron to a medium-heat setting (however "done" you typically like your waffles).
In a medium bowl, combine all ingredients except the bacon and chocolate chips and mix until thoroughly incorporated. If you prefer, you can mix the bacon and chocolate chips directly into the batter before pouring into your waffle iron. We chose to mix and add after we put the batter in so we could customize each waffle. Totally up to you.
Cook your waffles to your desired doneness.
Serve with French Vanilla Cool Whip (aka the best cool whip ever created), extra bacon, chocolate chips, and maybe some sliced strawberries. Then treat yourself to salty, sweet deliciousness ironically brought you by a leftover vegetable.