Pumpkin Buttermilk Waffles

Makes 6 waffles

Homemade waffles are one of my family’s favorite breakfasts to make on the weekends, and when we want a change from classic waffles, we turn to this pumpkin-pie-spiced recipe. These whole-wheat pumpkin waffles are hearty and healthy, and won’t leave you hungry. They’re so easy to make from scratch, you’ll never have to buy a mix again! Serve them with a drizzle of pure maple syrup for a delicious Autumn breakfast.

INGREDIENTS

¾ cup all-purpose flour
½ cup whole-wheat flour
2 tbsp. brown sugar
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. baking soda
¼ tsp. salt
¼ tsp. ground cloves
2 large eggs, room temperature
1 cup skim milk
½ cup pumpkin pureé
2 tbsp. melted butter
Butter and maple syrup, for serving

INSTRUCTIONS

1. In a large bowl, combine the flours, sugar, baking powder, cinnamon, ginger, baking soda, salt and cloves. In a small bowl, combine the eggs, milk, pumpkin pureé and melted butter. Add the dry ingredients and mix just until moist.
2. Bake in a preheated waffle maker according to the manufacturer’s instructions until golden. Serve with butter and syrup, if desired.

NUTRITION • PER ONE SERVING

Calories 180
Total Fat 6g (8%)
Saturated Fat 3.082g (15%)
Trans Fat 0.163g
Total Carbohydrate 25g (9%)
Dietary Fiber 2g (7%)
Total Sugars 4g
Includes 0g Added Sugars (0%)
Cholesterol 75mg (25%)
Sodium 230mg (10%)
Protein 7g (14%)
Vitamin D 0mcg (0%)
Calcium 114mg (8%)
Iron 183mg (1020%)
Potassium 274mg (6%)
Phosphorus (15%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook  here >>