Treat your family to these light and deliciously spiced Chai Gingerbread Pumpkin Waffles. Perfect for the weekends or holidays.
The holiday season is the best time to prepare special treats for breakfast. I like to have a few loaves of sweet breads on hand for that purpose. It is wise to stock up on flour, eggs, and milk as pancakes and waffles are also on the menu. They may take a little time to prepare but that is not a problem at all since there is no need to rush for work or school.
When I saw Melissa of Chindeep sharing her Chai Gingerbread Pumpkin Waffles on Facebook, I knew I had to make them soon. They look so golden and delicious. I had all the ingredients needed in my well stocked pantry and it took just minutes to prepare. I did swap out the all-purpose flour with Bisquick and made minor changes to the amounts of the other ingredients to suit the needs and tastes of the family.
Ten 8-inch Waffles
I was able to make ten 8-inch waffles with the amount of batter available. We each ate one and I froze the rest. The boys totally enjoyed the waffles and look forward to another batch tomorrow. The waffles were light, fragrant, and delicious! The molasses and pumpkin gave them a nice golden color, so perfect for the holidays!
Similar Products Used in Making These Chai Gingerbread Pumpkin Waffles
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Bisquick All Purpose Mix, 80 Ounce
Bisquick, Pancake & Baking Mix, Reduced Fat, 40oz Box (Pack of 2)
Hamilton Beach Power Deluxe Hand Mixer
Chef’s Choice Nonstick Classic Belgian Waffle Maker
Chefman Anti-Overflow Belgian Waffle Maker
Presto Ceramic FlipSide Belgian Waffle Maker
Chai Gingerbread Pumpkin Waffles
- 3 cups Bisquick ** (420g)
- 1 pumpkin spice chai tea bag (remove tea and spices from the tea bag)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp salt
- 2 large eggs
- 1 cup pumpkin puree (250g)
- ¼ cup molasses (60ml)
- 2 tbsp butter (melted)
- 2 cups low fat milk (480ml)
- In a large bowl, combine Bisquick, tea leaves, ground cinnamon, ginger, nutmeg, and salt until well mixed.
- In another large bowl, beat eggs until light and fluffy. Add pumpkin puree, molasses, melted butter, and milk. Stir to mix.
- Pour wet ingredients into flour mixture. Stir to get ingredients well incorporated and a smooth batter forms.
- Pour ½ cup batter onto a pre-heated waffle iron and cook until golden brown, about 3 to 4 minutes.
- Serve immediately with butter, maple syrup, or jam.
Let’s put the kettle on, it is time for tea! 😎