Pumpkin Waffles With Maple-Walnut Syrup

pumpkin-waffle-walnut Yunhee 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


  3. 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.

  4. 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.

  5. 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)

Nutritional Information

Calories per serving: 382
Fat per serving: 11g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 5g
Protein per serving: 7g
Carbohydrate per serving: 65g
Fiber per serving: 2g
Cholesterol per serving: 39mg
Iron per serving: 2mg
Sodium per serving: 445mg
Calcium per serving: 130mg