Breakfast, Food

Whole Wheat Pumpkin Waffles


I was planning on making Pumpkin Pancakes for breakfast this morning.  However, as I was looking at the recipe last night, I noticed that it called for yogurt, and I do not have any.  So I decided to make Whole Wheat Pumpkin Waffles (from  The only thing I did differently in this recipe was substitute honey for the brown sugar.  I’d never had to whip egg whites before, so I was a little nervous about how it would turn out.  But it turned out great!  The waffles were sooo good, and I could taste the cinnamon!  (They were even tasty without syrup!)  They’re easy to make and could become a Saturday morning regular around here. (Plus, the waffle iron is smaller and less cleanup than my big griddle for pancakes.)  If you’re wondering how the pumpkin was in here, I honestly couldn’t taste it much.  I tasted some spice, sugar and the waffles were very moist, but I did not taste a distinctly pumpkin flavor.  (Although David said he could; maybe his taste buds are more refined than mine!)  Maybe next time I’ll add a little more pumpkin, although it’s nice that it was just a subtle flavor.

Some tips I found on making waffles:
-Be careful how you mix up the waffles. Mix by hand with a spatula as though you were mixing something breakable.
-If your waffles stick to the maker, add more oil to the batter, not the on the waffle maker.
-To keep your waffles warm til you’re done with the whole batch, toss them in a preheated oven at 250.  This will keep them warm til you’re done and just a little crispy!

Whole Wheat Pumpkin Waffles

Adapted from: Lauren’s Latest

1 cup milk
1 egg, separated
1/2 cup pumpkin
1/2 teaspoon vanilla extract
3 Tablespoons oil
1 1/2 Tablespoons honey
3/4 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

1. Preheat waffle iron
2. In a large bowl combine milk, egg yolk, pumpkin, vanilla extract, oil and honey.
3. In a separate bowl, whip egg white using hand mixer on high for 3-5 minutes, or until firm peaks form (meaning they don’t droop).  Set aside.
4. In another bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.  Add to wet ingredients and stir until moistened.  Slowly and carefully fold in egg whites.
5. Grease waffle iron and pour batter into iron, following directions for waffle iron.  (You can keep cooked waffles warm in 250° oven while completing the rest of the batch.)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s