Pumpkin Waffles With Maple-Walnut Syrup

pumpkin-waffle-walnut Recipe
Yunhee Kim
These pumpkin waffles are crisp on the outside, soft on the inside, and overed with maple-walnut syrup. They're the perfect fall breakfast!


Makes 6 servings (serving size: 2 waffles, plus syrup)

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 382
Fat 11 g
Satfat 2 g
Monofat 4 g
Polyfat 5 g
Protein 7 g
Carbohydrate 65 g
Fiber 2 g
Cholesterol 39 mg
Iron 2 mg
Sodium 445 mg
Calcium 130 mg


1 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
1 large egg
1 large egg white
1 1/2 cups low-fat buttermilk, well-shaken
3/4 cup canned pumpkin
1/4 cup dark brown sugar
2 tablespoons canola oil
1/2 teaspoon unsalted butter, melted
1/3 cup chopped walnuts
2/3 cup pure maple syrup
Powdered sugar, for garnish


1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.

2. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.

3. Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.

Laraine Perri and Lisa Schoen,


November 2008
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