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Pumpkin Waffles With Maple-Walnut Syrup

Yunhee Kim
Prep time 10 mins
Cook time 15 mins
Yield

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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.