Pumpkin Waffles With Maple-Walnut Syrup

The perfect fall breakfast treat, these lush, moist waffles are enhanced with pumpkin, brown sugar, and low-fat buttermilk. Don’t feel bad about enjoying this decadent indulgence. Fiber-rich pumpkin provides a dose of vitamin A in each waffle and walnuts add some heart-healthy fats.
Photo by Lisa M.
Adapted from health.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from health.com

Ingredients

  • 1

    cup all-purpose flour

  • 1/2

    cup cornstarch

  • 3/4

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon ground ginger

  • Pinch ground cloves

  • 1

    large egg

  • 1

    large egg white

  • 1 1/2

    cups low-fat buttermilk, well-shaken

  • 3/4

    cup canned pumpkin

  • 1/4

    cup dark brown sugar

  • 2

    tablespoons canola oil

  • 1/2

    teaspoon unsalted butter, melted

  • 1/3

    cup chopped walnuts

  • 2/3

    cup pure maple syrup

  • Powdered sugar, for garnish

Directions

1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist. 2. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp. 3. Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.

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