• 6 Ratings

These low-fat waffles are made with whole wheat flour so you can feel good about feeding the healthful, filling food to kids.

Source: Better Homes and Gardens

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Recipe Summary

prep:
15 mins
cook:
per waffle baker directions
Yield:
16 (4-inch) waffles
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Pumpkin Waffles

Ingredients

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Directions

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  • In a large bowl, stir together flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger; set aside.

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  • In a medium bowl, combine milk, pumpkin, egg yolks, butter, and, if desired, orange peel. Add pumpkin mixture all at once to flour mixture; stir just until combined (batter should be lumpy).

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  • In a small bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold beaten egg whites into pumpkin mixture, leaving a few puffs of egg white.

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  • Heat a lightly greased waffle baker. Pour some of the batter onto the waffle grids. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grids. Repeat with remaining batter.

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  • Serve waffles immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Cider-Honey Syrup. Makes 16 (4-inch) waffles.

Nutrition Facts (Pumpkin Waffles)

235 calories; total fat 6g; saturated fat 3g; cholesterol 66mg; sodium 436mg; carbohydrates 41g; fiber 3g; protein 7g; vitamin a 6900IU; vitamin c 1mg; folate 16mcg; calcium 202mg; iron 1mg.

Cider-honey Syrup

Ingredients

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Directions

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  • In a small saucepan, combine apple cider or apple juice and honey. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Serve warm. Cover and store any remaining syrup in the refrigerator for up to 1 week. Makes about 1 cup.

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Reviews

6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
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