0 0
Pumpkin Waffles

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 cups whole wheat pastry flour
1/4 cup sugar (i typically substitute 1/4 c. honey)
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 - 1/4 teaspoon ground cloves
1/8 - 1/4 teaspoon ground allspice
ground nutmeg, to taste
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
3/4 cup milk
4 tablespoons butter, melted
1/2 cup canned pumpkin

Nutritional information

452.8
Calories
156 g
Calories From Fat
17.3 g
Total Fat
9.6 g
Saturated Fat
144.5 mg
Cholesterol
827.7 mg
Sodium
64.6 g
Carbs
8.6 g
Dietary Fiber
16.2 g
Sugars
14.9 g
Protein
159g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pumpkin Waffles

Features:
    Cuisine:

    These waffles have been a favorite in our house ever since misscrys79 put the recipe in the cookbook of our local mothers' group. The kids are wild for them and all guests ask for the recipe. Sometimes use all plain milk if I don't have the buttermilk around which works just fine. Do make a double batch of these to freeze for future breakfasts. You can reheat several in the oven or just one or two in the toaster in no time at all. The wonderful pumpkin spice smell lingers in the air for some time after you make them. Pure happiness!

    • 34 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pumpkin Waffles, A friend of mine made these for me after we went on a nice morning walk with our new babies, and then shared the recipe with me Since then, it has become a favorite (especially with my kiddos!), and I have also changed up the recipe to make them healthier My husband prefers these served with fresh whipped cream; however, they are pretty good with butter and maple syrup , These waffles have been a favorite in our house ever since misscrys79 put the recipe in the cookbook of our local mothers’ group The kids are wild for them and all guests ask for the recipe Sometimes use all plain milk if I don’t have the buttermilk around which works just fine Do make a double batch of these to freeze for future breakfasts You can reheat several in the oven or just one or two in the toaster in no time at all The wonderful pumpkin spice smell lingers in the air for some time after you make them Pure happiness!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Sift All Dry Ingredients Into Mixing Bowl. in a Separate Bowl, Combine Remaining Ingredients. Pour the Wet Ingredients Over Dry Ingredients and Stir Just Until Combined.

    2
    Done

    Pour Waffle Batter on Preheated Waffle Iron and Cook Until the Waffles Are a Deep Golden Brown, Approximately 4-5 Minutes (the Cooking Time May Vary Depending Upon Your Waffle Iron). Serve With Butter, Maple Syrup and Whipped Cream, If Desired.

    3
    Done

    Freeze Any Leftover Waffles and Reheat in the Toaster For a Quick Breakfast on Another Morning.

    Avatar Of Matthew Ross

    Matthew Ross

    Burger boss creating juicy and flavorful burgers with unique toppings.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Creamy Spinach And Artichoke Dip With Melted Cheeses
    previous
    Creamy Spinach and Artichoke Dip with Melted Cheeses
    Gherkin Dip
    next
    Gherkin Dip
    Creamy Spinach And Artichoke Dip With Melted Cheeses
    previous
    Creamy Spinach and Artichoke Dip with Melted Cheeses
    Gherkin Dip
    next
    Gherkin Dip

    Add Your Comment

    five × 4 =