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Buttermilk Pumpkin Waffles

4

20 min

Buttermilk Pumpkin Waffles

Buttermilk Pumpkin Waffles Photo 1

Time

20 min

Serving

6 persons

Calories

162

Rating

4.00★ (39)

Cuisine

Author: Victoria Buriak
Nothing beats the smell of freshly baked waffles on a cold wintery day.

Ingredients

  • all-purpose flour: 1 cup
  • baking powder: 1 tsp
  • baking soda: 0.5 tsp
  • salt: 0.25 tsp
  • ground cinnamon: 0.75 tsp
  • ground ginger: 0.5 tsp
  • ground nutmeg: 0.125 tsp
  • canola oil: 2 tsp
  • molasses: 1 tsp
  • canned pumpkin: 0.25 cup
  • buttermilk: 1 cup
  • egg: 1 piece
  • Splenda No Calorie Sweetener, Granulated: 2 Tbsp
  • ½ cups maple syrup sweetened with Splenda Brand Sweetener: 1 piece

Metric Conversion

Stages of cooking

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  1. Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.
    Buttermilk Pumpkin Waffles Photo 2
  2. Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
    Buttermilk Pumpkin Waffles Photo 3
  3. Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
    Buttermilk Pumpkin Waffles Photo 4
  4. Whisk together egg and Splenda Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
    Buttermilk Pumpkin Waffles Photo 5
  5. Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.
    Buttermilk Pumpkin Waffles Photo 6

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