Pumpkin Mochi Waffles blend the chewy texture of mochi with the seasonal flavors of pumpkin and warm spices! Perfect for a cozy fall breakfast or brunch, these waffles are both crispy on the outside and soft and chewy on the inside. They are the perfect way to start your morning!
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Breakfast
Cuisine: American, Asian
Diet: Gluten Free
Servings: 83" heart-shaped waffles
Calories: 120kcal
Author: Bianca Fernandez
Equipment
large mixing bowl
whisk
heart-shaped waffle maker
Ingredients
Dry Ingredients:
1cupmochiko
1teaspoonbaking powder
1teaspoonpumpkin spice
½teaspoonsalt
Wet Ingredients:
½cupmilk
⅓cupcanned pumpkin puree
1egg
1tablespoonbuttermelted and cooled
1 ripe large bananamashed
Optional toppings:
maple syrup, cinnamon, fruit, toasted nuts, etc.
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Instructions
In a large bowl, whisk all of the wet ingredients until combined.
Stir in all of the dry ingredients until no dry spots remain.
Spray light coating of oil onto waffle maker.
Add about 2-3 tbsp batter into waffle cavity. Cook waffles until golden and a bit crispy, about 5 minutes. Repeat with remaining batter.
Serve with toppings of choice and dig in!
Notes
To store, you can place them in a storage bag or airtight container in the freezer for up to 1 month. Just make sure to separate each waffle with a parchment/wax paper square so they do not stick together.Reheat by warming them in the oven or toaster.