Pumpkin Waffles With Maple-Walnut Syrup
Yunhee KimIngredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Pinch ground cloves
- 1 large egg
- 1 large egg white
- 1 1/2 cups low-fat buttermilk, well-shaken
- 3/4 cup canned pumpkin
- 1/4 cup dark brown sugar
- 2 tablespoons canola oil
- 1/2 teaspoon unsalted butter, melted
- 1/3 cup chopped walnuts
- 2/3 cup pure maple syrup
- Powdered sugar, for garnish
Preparation
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Watch the video: How to Make Pumpkin Waffles
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Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.
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Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.
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Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.
- Prep Time:
- These pumpkin waffles are crisp on the outside, soft on the inside, and overed with maple-walnut syrup. They’re the perfect fall breakfast!
- Yield: Makes 6 servings (serving size: 2 waffles, plus syrup)
Nutritional Information
| Calories per serving: | 382 |
|---|---|
| Fat per serving: | 11g |
| Saturated fat per serving: | 2g |
| Monounsaturated fat per serving: | 4g |
| Polyunsaturated fat per serving: | 5g |
| Protein per serving: | 7g |
| Carbohydrate per serving: | 65g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 39mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 445mg |
| Calcium per serving: | 130mg |