Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post
Made with pumpkin-spice and studded with cranberries, these good-for-you waffles are packed with holiday flavor. These Pumpkin Cranberry Waffles are a great way to use up leftover pumpkin and cranberries from Thanksgiving, but also worth buying those ingredients to make them anytime in the fall and winter.
The batter can be made and refrigerated a day in advance. The waffles can be cooled, wrapped individually and frozen for up to 1 month. Reheat in the toaster or toaster oven.
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 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.