Pumpkin Waffles

Name: Pumpkin Waffles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 dozen
Ingredients: 3/4 cup all-purpose flour; 1/2 cup whole wheat flour; 2 tablespoons brown sugar; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 teaspoon ground cloves; 2 large eggs, room temperature; 1-1/4 cups buttermilk; 1/2 cup fresh or canned pumpkin; 2 tablespoons butter, melted; Optional: Butter and maple syrup

Total Time Prep: 20 min. Cook: 5 min./batch

Yield 1 dozen

Test Kitchen Approved

Made with pumpkin puree and warming spices, these buttermilk pumpkin waffles are a cozy addition to any fall breakfast.

Ingredients

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs, room temperature
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Optional: Butter and maple syrup

Directions

In a large bowl, combine first 9 ingredients. In a small bowl, whisk eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.
Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. If desired, serve with butter and syrup.

Nutrition Facts

2 waffles (calculated without butter and syrup): 194 calories, 6g fat (3g saturated fat), 83mg cholesterol, 325mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

My girlfriend loves pumpkin, so I often like to incorporate the ingredient in my recipes. In fall, I freeze pumpkin puree just to make these waffles. —Charles Insler, Silver Spring, Maryland

Recipe Creator