Pumpkin Waffles

Pumpkin Waffles

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  • Prep Time


  • Total Time


  • Servings



  • cups flour

  • cup whole-wheat flour

  • ½

    cup sugar

  • tsp baking powder

  • tsp pumpkin pie spice

  • 1

    tsp baking soda

  • ¼

    tsp salt

  • cups low-fat buttermilk

  • 1

    cup canned pumpkin

  • 1

    large egg

  • 1

    TBL canola oil

  • 1

    tsp vanilla extract

  • 2

    egg whites


1. Heat oven to 250 degrees. Place a large baking sheet in the oven. 2. Combine flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl, stir to mix well. Make a well in the center of the ingredients; set aside. 3. Combine buttermilk, canned pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and 1/2 cup water to flour mixture; stir until a moist batter forms. Let rest. 4. Beat egg whites in a medium bowl on high until stiff peaks form. Gently fold whites into batter until no white streaks remain. 5. Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 cup batter for each waffle. Spread batter to edges. Cook for 3-4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles.


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