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Buttermilk Pumpkin Waffles Recipe

Buttermilk Pumpkin Waffles Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Quick

Diabetic Friendly

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Buttermilk Pumpkin Waffles Recipe

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

Yield: 6 Servings

20 5 25

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.

Nutritional Facts 2 waffles (calculated without butter and syrup) equals 194 calories, 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.

Originally published as Buttermilk Pumpkin Waffles in Healthy Cooking October/November 2012, p18

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Buttermilk Pumpkin Waffles

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Reviewed on Oct. 30, 2012 by stwood64

Made these for dinner and they were so good! The kids gobbled them up. Highly recommend!

Reviewed on Oct. 21, 2012 by rander55

I think I would substitute pumpkin pie spice in place of the individual spices. Also don't use a belgim waffler for this, use a regular "thin" waffle iron, the other makes it much to heavy, and does not cook evenly.