Whole Wheat Pumpkin Waffles

I took a trip to my parents’ house this past weekend. While my mom claims I was more interested in seeing the color-changing leaves than her, I did seize the opportunity to make both her and my dad a big Sunday morning breakfast. I also took advantage of the pumpkin she miraculously had waiting for me in the cabinet. One of the best parts of coming home is of course raiding the kitchen cabinets.

Good morning.

I’ve been going pumpkin crazy these past few weeks, more so on the computer than in my kitchen, as I’ve been perusing through tons and tons of pumpkin photos and recipes that have been gracing the front pages of blogs/websites. By the end of the day, I’m often convinced I should be eating pumpkin for breakfast, lunch and dinner. That probably wouldn’t be all that bad of an idea considering it’s packed with fiber, vitamin A, and a significant amount of iron. Although, then the orange puree would be bound to lose its novelty.

These pumpkin waffles were just that, a novelty. It’s not too many times a year I can say I devoured a plate of pumpkin waffles for breakfast. I first stumbled upon this idea on Prevention RD and of course was immediately sold. Pumpkin and breakfast– currently two of my obsessions– certainly sounds good to me.

These are a tad dense due to the whole wheat. However, rather making a reach for white flour and wasting away a ton of nutrients, just crisp them up a minute or two longer than normal in the waffle iron. Serve with a dollop of butter, toasted walnuts, and a drizzle of maple syrup, all of which I must say are mandatory toppings for this autumn meal.

Whole Wheat Pumpkin Waffles

Yield: Makes about 8 servings

slightly adapted from Prevention RD

Ingredients

  • -1 cup pumpkin puree
  • -4 egg whites
  • -1 cup soy milk
  • -1 Tbsp. lemon juice
  • -1 1/3 cup whole wheat pastry flour
  • -2 tsp. baking soda
  • -Pinch salt
  • -2 Tbsp + 2 tsp. light brown sugar
  • -2 1/2 tsp. cinnamon
  • -1/2 tsp. ground nutmeg
  • -1 tsp. ground ginger
  • -1/2 cup walnuts

Instructions

  1. Mix lemon juice with soy milk, and let sit 10 minutes. (This creates a vegan, buttermilk-like liquid.)
  2. Heat skillet over medium-high. Add walnuts. Toast, stirring occasionally, until outsides are brown, nearing black. Remove from heat, and set aside.
  3. Stir the flour, baking soda, salt, sugar, cinnamon, nutmeg, and ginger together in a small bowl.
  4. In a separate bowl, whisk together the egg white, pumpkin, and vegan buttermilk. Stir into the dry ingredients and stir just to combine.
  5. Heat a waffle iron or skillet over medium high heat and spray with nonstick spray. Pour half the batter into the preheated iron or pan.
  6. If making waffles, cook according to manufacturer’s suggestion. If making pancakes, cook until bubbles appear on the top, about 3 minutes. Flip and cook an additional minute or two. Repeat with remaining batter. Serve with maple syrup. Yield: 4 servings (4 large waffles or 8 pancakes).
http://foodfitnessfreshair.com/2011/10/24/whole-wheat-pumpkin-waffles/

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10 Comments

  • Reply
    Nicole, RD
    October 24, 2011 at 6:21 am

    Love the vegan buttermilk, that’s great! Glad you enjoyed them…your toppings sound perfect!! 🙂

  • Reply
    The Candid RD
    October 24, 2011 at 6:29 am

    I saw these on Nicole’s blog, and they made me get out my registry list and add “waffle machine”. YUM!

  • Reply
    Miss Elleen
    October 24, 2011 at 6:36 am

    there is definately something about waffles in the air! i m onto that too!:D

  • Reply
    frugalfeeding
    October 24, 2011 at 6:41 am

    Awesome looking waffles – makes me want to get a waffle iron.

  • Reply
    Simply Life
    October 24, 2011 at 7:33 am

    wow, with that view and those waffles that looks like perfection! Can I take a vacation at their house? 🙂

  • Reply
    A Tablespoon of Liz
    October 24, 2011 at 11:53 am

    Those look so good! I don’t make waffles nearly enough… I normally stick to pancakes because I’m lazy and don’t like to get out the waffle maker, but I’m going to have to because now you’ve got me craving waffles!

  • Reply
    Pumpkin-Oatmeal Chocolate Chip Cookies « Food-Fitness-FreshAir
    October 30, 2011 at 5:44 am

    […] couldn’t be happier with my second choice of the season for using pumpkin. As I said in my pumpkin waffle post, I’ve been bookmarking pumpkin recipes like crazy. This one was recommended by my friend […]

  • Reply
    Roasted Butternut Squash with Avocado and Cilantro Vinaigrette « Food-Fitness-FreshAir
    November 9, 2011 at 5:40 am

    […] too. ‘Tis the season for dulling knives with big, orange beasts from the garden. Luckily the last time I went to my parents’ house, I managed to snatch a few butternuts and acorns perfect for this […]

  • Reply
    julia
    September 21, 2012 at 12:17 pm

    These were delicious! Perfect fall breakfast

    • Reply
      Grace Dickinson
      September 21, 2012 at 12:21 pm

      Glad you enjoyed them Julia! I love waking up on crisp fall mornings to a nice hearty breakfast. Warm maple syrup completes this luxury!

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