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Buttermilk Pumpkin Waffles

 Buttermilk Pumpkin Waffles
My girlfriend loves pumpkin, so I enjoy making this for her on cool Sunday mornings. —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 Eggland's Best 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,

2 of 2

Buttermilk Pumpkin Waffles (continued)

Nutritional 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.