Whole Wheat Pumpkin Waffles

Oh wow.  These turned out well.  How can I feel bad about these for breakfast?   They have a vegetable in them!   Also, I splurged and bought real maple syrup from Costco.  It’s spendy but very tasty and has lots of things like trace minerals in it…  

Whole Wheat Pumpkin Waffles

2 1/2 cups whole wheat flour
2 t. baking soda
1 t. baking powder
1/2 t. salt
1 1/2 t. cinnamon
dash cloves
double dash nutmeg
1/2 a big can of pumpkin
4 eggs
2 cups milk
1/4 c. melted butter

In a large bowl combine all of the dry ingredients. Use a whisk to combine them all and then make a large well in the center. Add all of the wet ingredients to the well and then start whisking the two together. Whisk from the middle of the bowl out, slowly making your way out to the dry ingredients. (You are slowly incorporating the dry so that they don’t get clumpy). When well combined, cook according to your waffle iron directions. Serve with lots of butter and real maple syrup. Made 10 waffles. Freeze the extras for a quick breakfast and reheat in the toaster.


18 comments on “Whole Wheat Pumpkin Waffles

    1. Just add enough extra milk to make them pancakeable – does that make sense? They should work just great if they are thin enough to spread out on the griddle. An extra couple of tablespoons of milk should thin it out if it doesn’t spread out when cooked! Let me know how it works!

  1. Added about 1/4 cup sugar and about 1 tsp. of pumpkin pie spice. These were OK but I don’t think I’ll make them again – seemed really “eggy” to me.

    1. 1 waffle= serving
      calories 208, fat 7.7, cholesterol 121, sodium 360, carbs 28.4, protein 9
      FYI- sparkpeople.com has a great recipe calculator and it’s free to join

  2. I used Bisquick Gluten Free Pancake and Waffle mix only because I didn’t have whole wheat flour. They turned out delicious! I think this is my new favorite breakfast!

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