Nothing beats the smell of freshly baked waffles on a cold wintery day.

SPLENDA® Sweeteners
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat waffle iron according to manufacturer's directions; spray lightly with vegetable cooking spray.

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  • Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.

  • Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.

  • Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.

  • Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.

Note

Serving Size: 1 waffle

Follow manufacturer's directions for bake times.

Nutrition Facts

162 calories; 3 g total fat; 33 mg cholesterol; 418 mg sodium. 32.1 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2013
This recipe came out perfectly with some minor changes--I do not use Splenda and didn't see that it was a Splenda-centric recipe so when I got to adding the sweetener part I substituted 1/4 c. light brown sugar. I also left out the molasses altogether because I didn't want it to be overly sweet. I also doubled the recipe for our family's needs. The waffles turned out very fluffy with just the right amount of pumpkin and spice flavor. Read More
(14)

Most helpful critical review

Rating: 2 stars
04/14/2014
Too many ingredients and steps. Not enough pumpkin flavor. Wouldn't make it again. Read More
(1)
34 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/09/2013
This recipe came out perfectly with some minor changes--I do not use Splenda and didn't see that it was a Splenda-centric recipe so when I got to adding the sweetener part I substituted 1/4 c. light brown sugar. I also left out the molasses altogether because I didn't want it to be overly sweet. I also doubled the recipe for our family's needs. The waffles turned out very fluffy with just the right amount of pumpkin and spice flavor. Read More
(14)
Rating: 5 stars
11/09/2013
This recipe came out perfectly with some minor changes--I do not use Splenda and didn't see that it was a Splenda-centric recipe so when I got to adding the sweetener part I substituted 1/4 c. light brown sugar. I also left out the molasses altogether because I didn't want it to be overly sweet. I also doubled the recipe for our family's needs. The waffles turned out very fluffy with just the right amount of pumpkin and spice flavor. Read More
(14)
Rating: 5 stars
10/06/2006
Absolutely delicious! I normally like a lighter crispier waffle but these were so flavorful it more than made up for the fact that it never got crisp no matter how long I cooked it. Only change I made was to use real sugar. Barring a health reason if you're just watching calories I'm not sure why you wouldn't use real sugar...2T is only 96 calories or 16 calories per waffle. I'll leave the sugar in and skip the butter and syrup on top...these are so yummy they don't even need any topping! Thanks for the recipe! Read More
(7)
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Rating: 5 stars
10/13/2013
Wow! If you love pumpkin you're gonna love this breakfast treat! What a great way to spruce up regular 'ol waffles with a nice touch of autumn flavors. I used a heaping teaspoon of pumpkin pie spice vs. cinnamon nutmeg and ginger. I also added a generous helping of vanilla to the batter. Next time I might add walnuts or mini chocolate chips. These were oh so good topped with maple syrup and a dollup of whipped cream dusted with a little pumpkin pie spice - YUM!!! Read More
(7)
Rating: 4 stars
06/28/2006
Love the taste of pumpkin- it's great for breakfast. Read More
(4)
Rating: 4 stars
10/25/2013
These are delicious waffles. They do need a hair more spice though. I upped the cinnamon to 1 heaping tsp nutmeg to 1/2tsp and added about a 1/4tsp cloves. My family gobbled these up asking for more. Read More
(2)
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Rating: 4 stars
06/29/2006
I really enjoyed this. It's an interesting way to mix pumpkin into a recipe. This would be great to serve during the fall season. There wasn't any aftertaste. Read More
(1)
Rating: 5 stars
10/26/2014
My whole family really enjoyed these. I used unrefined sugar instead of artificial sweeteners and 1/3 cup of pumpkin instead of 1/4. They were very good though I needed to cook them for 6.5 minutes or more instead of 5. Thanks for the recipe! Read More
(1)
Rating: 5 stars
01/08/2015
I used regular sugar instead of splenda and whole wheat flour; these came out GREAT!!!! Read More
(1)
Rating: 5 stars
01/02/2015
Turned out great. Don't use Splenda so just added 2 spoons of brown sugar and a splash of vanilla. Served with cream cheese and banana slices on top. Read More
(1)
Rating: 2 stars
04/14/2014
Too many ingredients and steps. Not enough pumpkin flavor. Wouldn't make it again. Read More
(1)