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Pumpkin Buttermilk Waffles


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Pumpkin.  One of my favorite things about fall.  I love testing out new pumpkin recipes and revel in the excuse to add it to almost anything.

Saturdays are our "special breakfast" days.  Since weekdays are hectic, breakfasts are usually quick... nothing that requires extra mixing or fixing time.  So Saturdays we indulge.  Usually pancakes and eggs, or muffins and omelets, something a little more "special."  So it should come as no surprise that I use these days as an excuse to pull out new breakfast recipes.  Let the kids help me whip it up and the whole thing becomes a much enjoyed family affair.

And while I haven't quite mastered the art of exact waffle batter amounts (hey, they don't have to look pretty to taste good!) these were a huge hit all around and will no doubt return as a fall favorite!

Pumpkin Buttermilk Waffles

3/4 cup all purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1 1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
1 tablespoon butter, melted

In a large bowl, combine the first 9 ingredients (through cloves.)  In a small bowl, whisk the eggs, buttermilk, pumpkin, and butter.  Stir into dry ingredients just until moistened.

Bake in preheated waffle iron according to manufacturer's directions until golden brown.  Serve with butter and syrup if desired.

Makes 6 servings.  Per Serving: Cal: 194, Fat: 5g, Sat: 2g, Carb: 28g, Fiber: 3g, Pro: 7g
*Courtesy of Taste of Home Healthy Cooking*


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