Pumpkin Waffles

We're on a roll with Breakfast for Dinner (Brinner) lately.  Here's another favorite recipe.



Pumpkin Waffles

1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1/2 cup cane sugar
2 T ground flax
1 t baking soda
1/2 t salt
2 t ground cinnamon
1/4 t ground cloves
4 eggs
2 cups buttermilk
1 cup pure pumpkin
6 T melted butter

Mix all dry ingredients together in a large bowl. In a smaller bowl, beat eggs then add buttermilk, pumpkin and melted butter. Whisk until combined thoroughly. 

Make waffles according to your waffle maker's manufacturer instructions. 


I have a Belgian waffle maker and this recipe makes 8 large waffles for me. The following nutritional information is based on 8 servings.


Calories - 335
Total Fat - 12 g
Total Carbs - 48 g
Dietary Fiber - 5 g
Sugars - 9 g
Protein - 11 g

Whole Wheat Applesauce Waffles

I found this on The Cookbook Junkie, and I'm making these today. I'll be putting the extras in the freezer for quick snacks during the week.

Don't forget to visit Carol for more Saturday Stirrings recipes!

UPDATED TO ADD: I use honey instead of sugar. I have a Belgian waffle maker and this makes 6 waffles for me. 194 calories per waffle without syrup



Whole Wheat Applesauce Waffles
Have Your Cake And Eat It Too Copyright 1993

butter-flavor no stick cooking spray
1 large egg
2 tablespoons canola or safflower oil
3 tablespoons nonfat vanilla or plain yogurt
½ cup unsweetened applesauce
1 tablespoon dark corn syrup or granulated sugar
¼ cup toasted wheat germ
¾ cup 1% milk, or as needed
½ cup unsifted all-purpose flour
½ cup whole wheat flour or buckwheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon salt
½ teaspoon cinnamon
1 cup pure maple syrup, warmed

1. Lightly coat the waffle iron with the cooking spray. Preheat the waffle iron according to the manufacturer’s directions.
2. Meanwhile, in a large bowl, whisk together the egg, oil, and yogurt. Beat in the applesauce, corn syrup or sugar, wheat germ and milk.
3. Set a strainer over the bowl and add both flours, the baking powder, baking soda, salt, and cinnamon, With a spoon, stir and sift the dry ingredients onto the wet ingredients. Mix well. (If the mixture must stand for any length of time, you may need to add a little more milk, a tablespoon at a time.)
4. Spoon the batter onto the bottom panel of the waffle iron, close it gently, and cook for 2 to 3 minutes (models vary in timing), until the jaws can be opened easily. If the iron sticks, the waffle is not yet baked through. When the waffle is done, use a fork to gently pry it up. Repeat until all the batter is used. You should have to regrease the surface only rarely, but if the waffles seem to stick, lightly spray the waffle iron again. Serve the waffles hot, with the warm maple syrup.

Makes 15 4-inch waffles. Per waffle with 1 tablespoon syrup: 133 cal, 3 g pro, 3 g fat, .4 g sat fat, 26 g carbs, 111 mg sodium, 15 mg chol