Print Options

Back to Buttermilk Pumpkin Waffles >

Include these items:

Select reviews >

Taste of Home Logo

Buttermilk Pumpkin Waffles

Buttermilk Pumpkin Waffles
My girlfriend loves pumpkin, so I enjoy making this for her on cool Sunday mornings. I like to freeze homemade pumpkin puree in 1-cup batches because I find the flavor infinitely more satisfying. — Charles Insler, Silver Spring, Maryland
6 ServingsPrep: 20 min. Cook: 5 min./batch

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 eggs
  • 1-1/4 cups buttermilk
  • 1/2 cup fresh or canned pumpkin
  • 2 tablespoons butter, melted
  • Butter and maple syrup, optional

Directions

  • In a large bowl, combine the first nine ingredients. In a small bowl,
  • whisk the eggs, buttermilk, pumpkin and butter. Stir into dry
  • ingredients just until moistened.
  • Bake in a preheated waffle iron according to manufacturer’s
  • directions until golden brown. Serve with butter and syrup if
  • desired. Yield: 6 servings.
Nutrition Facts: 2 waffles (calculated without butter and syrup) equals 194 calories,
© Taste of Home 2013

2 of 2

Buttermilk Pumpkin Waffles (continued)

Nutrition Facts: 6 g fat (3 g saturated fat), 83 mg cholesterol, 325 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.
© Taste of Home 2013