- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 1-1/4 cups buttermilk
- 1/2 cup fresh or canned pumpkin
- 2 tablespoons butter, melted
- Optional: Butter and maple syrup
- In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened.
- Bake in a preheated waffle maker according to manufacturer’s directions until golden brown. If desired, serve with butter and syrup.
Can you freeze Buttermilk Pumpkin Waffles?
Cool waffles on wire racks. Freeze between layers of waxed paper in an airtight freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
buttermilkTo substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
2 waffles (calculated without butter and syrup): 194 calories, 6g fat (3g saturated fat), 83mg cholesterol, 325mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.