Pumpkin Waffles With Maple-Walnut Syrup
By garciamoss
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.
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
Details
Adapted from health.com
Preparation
Step 1
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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