Buttermilk Pumpkin Waffles

Buttermilk Pumpkin Waffles https://www.tasteofhome.com/recipes/buttermilk-pumpkin-waffles/ My girlfriend loves pumpkin, so I enjoy making these for her on cool Sunday mornings. —Charles Insler, Silver Spring, Maryland Buttermilk Pumpkin Waffles Buttermilk Pumpkin Waffles Recipe photo by Taste of Home Next Recipe Test Kitchen Approved 16 reviews Recommended Slow Cooker Mashed Potatoes 32 Healthy Holiday Slow Cooker Recipes Rate Comment Save Share Print Total Time Prep: 20 min. Cook: 5 min./batch Makes 12 waffles Read Next The Best Charcoal Starters for Your Grill The Best Charcoal Starters for Your Grill Toasty Pumpkin Waffles Toasty Pumpkin Waffles Pumpkin-Flavored Pancakes Pumpkin-Flavored Pancakes Ingredients 3/4 cup all-purpose flour 1/2 cup whole wheat flour 2 tablespoons brown sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground cloves 2 large eggs, room temperature 1-1/4 cups buttermilk 1/2 cup fresh or canned pumpkin 2 tablespoons butter, melted Optional: Butter and maple syrup Powered by Chicory Directions In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened. Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. Serve with butter and syrup if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through. Nutrition Facts 2 waffles (calculated without butter and syrup): 194 calories, 6g fat (3g saturated fat), 83mg cholesterol, 325mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.

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