Pumpkin Waffles with Cranberry Honey

Pumpkin Waffles with Cranberry Honey

Canned pumpkin is always in season to prepare this delightful waffle recipe for your next brunch. Cranberry honey sauce adds a sweet, tangy flavor to this less than 30 minute breakfast treat.

by 1  person
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Recipe from Family Circle
SERVINGS
16
YIELD
16 waffles
PREP TIME
10 mins

Pumpkin Waffles with Cranberry Honey

Canned pumpkin is always in season to prepare this delightful waffle recipe for your next brunch. Cranberry honey sauce adds a sweet, tangy flavor to this less than 30 minute breakfast treat.

Recipe from Family Circle
Recipe from Family Circle
Pumpkin Waffles with Cranberry Honey
SERVINGS
16
YIELD
16 waffles
PREP TIME
10 mins
by 1  person
add your rating
add a comment
Ingredients
    Waffles:
    • 1 1/2  cups all-purpose flour
    • 1 1/4  cups whole-wheat flour
    • 1/3  cup sugar
    • 2 1/2  teaspoons baking powder
    • 1 1/2  teaspoons pumpkin pie spice
    • 1   teaspoon baking soda
    • 1/4  teaspoon salt
    • 1 1/2  cups low-fat buttermilk
    • 1   cup canned pumpkin
    • 1   large egg
    • 1   tablespoon canola oil
    • 1   teaspoon vanilla extract
    • 2   egg whites
    Cranberry Honey:
    • 3/4  cup honey
    • 1/4  cup cranberry juice
    • 1   cup fresh or frozen, thawed cranberries, divided
    Related Video
    How to Make the Perfect Pumpkin Pie

    This recipe makes the perfect pumpkin pie even more luscious by using heavy cream and adding a pinch of black pepper a little extra spunk.

    Directions
    Waffles:
    1. 
    Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
    2. 
    Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.
    3. 
    Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and 1/3 cup water to the flour mixture; stir until a moist batter forms.
    4. 
    Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.
    5. 
    Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.
    Cranberry Honey:
    1. 
    Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.

    nutrition information

    Per Serving: cal. (kcal) 343, Fat, total (g) 3, chol. (mg) 28, sat. fat (g) 1, carb. (g) 74, fiber (g) 4, pro. (g) 8, sodium (mg) 386, Percent Daily Values are based on a 2,000 calorie diet
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