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Buttermilk Pumpkin Waffles Recipe
Buttermilk Pumpkin Waffles Recipe photo by Taste of Home

Buttermilk Pumpkin Waffles Recipe

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5 10
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My girlfriend loves pumpkin, so I enjoy making this for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min./batch
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired. Yield: 6 servings.
Originally published as Buttermilk Pumpkin Waffles in Healthy Cooking October/November 2012, p18

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.

Reviews for Buttermilk Pumpkin Waffles

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 23, 2015

"I think this is my new favorite pumpkin waffle recipe. They don't keep their shape as well as some waffles, but certainly better than others. They have good pumpkin flavor, and they freeze well for coming mornings."

MY REVIEW
Reviewed Oct. 16, 2014

"It was a great waffle recipe. I like being able to make waffles without having to beat the egg whites. I served it with a apple juice syrup. This will be part of my recipes to make every fall."

MY REVIEW
Reviewed Aug. 17, 2014

"I thought these waffles tasted great. They were a little dry and not as crisp as I would have liked, but I solved that problem by making one batch at one time and keeping them hot in my toaster oven. That crisped them up a bit. The crisp problem may have been my waffle iron, but I have noticed that when using whole wheat flour things are just not as crisp. Of course that will not stop me from making them again! I added a little Splenda too just to make them a little sweeter. :)"

MY REVIEW
Reviewed Jun. 11, 2014

"Delicious, I will make these often"

MY REVIEW
Reviewed May. 10, 2014

"These were great, although I wish they had a bit more pumpkin flavor to them."

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