Buttermilk Pumpkin Waffles

Name: Buttermilk Pumpkin Waffles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 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 large eggs; 1-1/4 cups buttermilk; 1/2 cup fresh or canned pumpkin; 2 tablespoons butter, melted; Butter and maple syrup, optional

My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland

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
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 melted 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.
Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable plastic freezer bag. 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.

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

Reviews

Click stars to rate

Average Rating:

Ruth

Sep 28, 2019

I added walnuts and dried cranberries. Your bladder is amazing. Yummy!
suefalk

Mar 18, 2018

YUM! I don't know what I liked better - the taste or the aroma! Crazy good!
lots_a_smiles

Oct 11, 2017

Delicious! Perfect for fall!
mkokguy

Nov 5, 2016

Made these this morning. Delicious. I froze the remainder for a quick breakfast during the week.
layla noel

Sep 27, 2015

Great recipe! I am not a big pumpkin fan, but I enjoyed these tremendously. I added an extra tablespoon of pumpkin, and cooked these on a regular waffle maker. I cooked them a little longer to give them a nice toasty look on the outside. They were great paired with a butter maple syrup. Next time I may roast some walnuts and add them on top.
Peggie0203

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.
Sherri Duran

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.
Jaylo1013

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. :)
spronovo

Jun 11, 2014

Delicious, I will make these often
dccookin

May 10, 2014

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