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


Pumpkin Waffles



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

  • 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).

  • 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.

  • 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.

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