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My review
Cinnamon Pumpkin Waffles
SuzieQ
"These were designed to be a great way to use up some extra pumpkin. Serve with honey butter and maple syrup.
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Ingredients
50 m servings 471 calsOriginal recipe yields 4 servings (8 waffles)
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Directions
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Prep
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Cook
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Ready In
- Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
- Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
- Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.
Nutrition Facts
Per Serving: 471 calories; 26 g fat; 53.9 g carbohydrates; 11.5 g protein; 65 mg cholesterol; 711 mg sodium. Full nutrition
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Reviews
Read all reviews 81111 Ratings
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Most helpful positive review
3/12/2012
When I made this recipe, I used "soured" milk (lemon juice added to milk to make it seem like I used buttermilk) and I used all butter instead of butter/olive oil. These turned out so beautifull...
Most helpful critical review
3/12/2012
The flavor is a five for sure, but these were incredibly hard to cook. They stuck to my waffle iron and even at that, took ages to cook through. If I can find out a way to keep the sticking at b...
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3/12/2012
When I made this recipe, I used "soured" milk (lemon juice added to milk to make it seem like I used buttermilk) and I used all butter instead of butter/olive oil. These turned out so beautifull...
11/25/2009
very good, flavorful waffles. I doubled the recipe & froze the remainder. i gave 4 stars instead of 5 due to the cooking time needing to be about 10 minutes to get them beyond the soft stage. ve...
3/21/2010
Excellent! I used all purpose flour and subbed ground oats for the wheat germ. Nice crisp/tender texture and great flavor. We had these with whipped cream, maple syrup and toasted chopped pecans...
4/4/2010
5 stars without a doubt. These are very good. There is a lot of moisture in the batter, so they continue to emit steam even when ready to come off the waffle maker, which requires gently lifting...
10/30/2010
These are most excellent! Perfect for a fall Saturday morning. I did make a few changes - replaced half of the flour with all-purpose flour, used all canola oil instead of butter and olive oil...
10/16/2011
Oh My Goodness, these are amazing! How nice to have something for breakfast that packs in a ton of nutrition. I made this using the white whole wheat flour and my family didn't seem to be able t...
11/25/2009
Made this this am, and my kids and I loved it. I doubled the batch and froze some for later!!
11/13/2010
These were so good! I also did not have wheat germ so just added more flour. I used a white wheat flour mixture. **tip** You can freeze the rest of the can of pumpkin in an ice cube tray. O...