Pumpkin Waffles With Maple-Walnut Syrup

pumpkin-waffle-walnutYunhee Kim


  • 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


  1. Watch the video: How to Make Pumpkin Waffles

  2. 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.

  3. 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.

  4. 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)

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