Pumpkin Cranberry Waffles

Pumpkin Cranberry Waffles


1 cup whole wheat pastry flour
3 tablespoons toasted wheat germ
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon salt
1 cup low-fat buttermilk, well shaken
1/2 cup pumpkin puree
2 large eggs
3 tablespoons pure maple syrup, plus more for serving
1 tablespoon canola oil, or other neutral tasting oil, plus more for brushing waffle iron
¾ cup fresh or frozen cranberries, halved, or quartered if large


In a large bowl whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a medium bowl whisk together the buttermilk, pumpkin puree, eggs, milk, 3 tablespoons of maple syrup and 1 tablespoon oil until well combined. Stir the wet ingredients into the dry ingredients, mixing just enough to combine them. Then stir in the cranberries.

Brush a waffle iron with oil and preheat it. Ladle enough of the batter to cover three-fourths of the surface of the waffle iron, close it, and cook until golden brown, 3 to 5 minutes. Repeat with remaining batter.

Serve waffles drizzled with maple syrup.

Makes 4 servings

Serving size: 1 large or 2 small waffles

Per serving: Calories 270; Total Fat 7g (Sat Fat 2g); Cholesterol 95mg; Sodium 350mg; Total Carbohydrates 42g; Dietary Fiber 6g; Protein 8g

Copyright 2017 Ellie Krieger. All rights reserved.

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