Whole Wheat Pumpkin Waffles

We had breakfast for dinner last night and these were a HUGE hit!

1 cup milk
1 egg, separated
1/2 cup plain pureed pumpkin
1/2 tsp vanilla extract
3 Tbsp canola oil
2 Tbsp brown sugar
3/4 cup whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg

Preheat waffle iron.

In a large bowl, combine milk, egg yolk, pumpkin, vanilla, oil and brown sugar together.

Pour in remaining dry ingredients to the wet and slowly incorporate.

Spray waffle iron with non stick cooking spray. Pour about 1/2 cup of batter onto waffle iron. Close the top slowly. Cook about 2 minutes or until waffles are crispy.

Did I change anything? Well, since I didn’t read the whole recipe through before I started cooking, I put in the egg yolk and tossed the egg white before realizing I was supposed to beat the egg white to stiff peaks and then fold it in. So, I skipped that whole step and the waffles turned out just fine which is why I didn’t include it in the recipe above.

What did the family think? Yum!

Where did this recipe come from? The Spiffy Cookie

Leave a Comment

Filed under Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.