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Buttermilk Pumpkin Waffles

Total Time

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

Makes

12 waffles

My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland
Buttermilk Pumpkin Waffles Recipe photo by Taste of Home

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

  1. In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.
  2. Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired.
    Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.

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.

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