On a chilly winter day, nothing matches the aroma of freshly made waffles.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 (4 x 5-inch) waffles |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 teaspoons canola oil
- 1 teaspoon molasses
- ¼ cup canned pumpkin
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1 ½ cups maple syrup sweetened with SPLENDA® Brand Sweetener
Instructions
- Preheat waffle iron according to manufacturer’s directions; spray lightly with vegetable cooking spray.
- Combine flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
- Combine oil, molasses, pumpkin and buttermilk in a small bowl; set aside.
- Whisk together egg and SPLENDA® Granulated Sweetener until blended. Add buttermilk mixture, whisking until blended. Add to dry ingredients, stirring just until moistened.
- Pour batter into a hot waffle iron and bake approximately 5 minutes*. Serve with maple syrup.
- Serving Size: 1 waffle
- Follow manufacturer’s directions for bake times.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 418 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I needed to add more spices like pumpkin spice. Original recipe was very bland.
As given, the recipe produced waffles we wished were fluffier and crispier. We’ll work on tuning it.
These were seriously the best waffles I’ve ever made or tasted! I doubled the recipe and it made exactly 9 1/2 (7” diameter round standard) waffles. I substituted Stevia for the Splenda, fresh Honey Butternut squash for the pumpkin, used half whole wheat flour, half all-purpose flour, buttermilk from powdered cultured Buttermilk blend, and fresh extra extra large eggs from my hen.
We used dark brown sugar instead of Splenda, tastes awesome
I don’t use Splenda, but I did substitute it with fine granulated sugar and real maple syrup. Oh! And I thought it only made 1 waffle, so I upped the recipe by 4 (for my family of 4). It made 8 cups! So now we have breakfast for the next few days. Yum!!
Kids loved this as their Halloween breakfast this morning! Just sweet enough they didn’t even need syrup. Great flavor and a good way to use up that last little bit of pumpkin. For me, this made 2 batches (8 total) of waffles.
This was really good! We had to use milk instead of buttermilk and I think it made it more moist because we couldn’t get it to crisp up at all. Next time I might try using a little less milk.
I mither love this recipe never used it but I love to made the waff waffs amazing
I thought this was good as written. I did add a dollup of cool whip and a sprinkling of pumpkin spice to give a festive look as suggested by other reviewers. This is an addition now in my fall breakfast/holiday recipe book.
Wonderful! My husband loved them! I also substituted 1/4 C sugar for the Splenda. The only other change I made was I used ground cloves instead of ginger. We will make them again!
I used regular sugar instead of splenda and whole wheat flour; these came out GREAT!!!!
Turned out great. Don’t use Splenda so just added 2 spoons of brown sugar and a splash of vanilla. Served with cream cheese and banana slices on top.
Incredibly moist and delicious. I agree they didn’t have a super pumpkin flavor, but still very good. Added 1/4 C. chocolate chips which we both liked. I thought it may be too many flavors for chocolate chips, but ended up being delicious. I thought the molasses added the best flavor of all the ingredients. This recipe made 2 large round Belgian waffles.
Tried this today. Substituted persimmon pulp only because I needed to use that up and I would add a touch of sugar next time but otherwise it was great. Very light. Will make again
My whole family really enjoyed these. I used unrefined sugar instead of artificial sweeteners, and 1/3 cup of pumpkin instead of 1/4. They were very good, though I needed to cook them for 6.5 minutes or more instead of 5. Thanks for the recipe!
Super yummy, anytime of the year! I give it 4 stars because I didn’t add the molasses and did not use artificial sweeteners. The batter was a good consistence with just the right amount of sweetness. A keeper!
LOVED this recipe!!! Everyone in my family was very happy with the waffles! They even asked for more…..no changes to the recipe, except I didn’t have splenda. I used a sprinkle of cane sugar instead….still marvelous!
Too many ingredients and steps. Not enough pumpkin flavor. Wouldn’t make it again.
I made a lot of modifications based on what I had on hand-so maybe I would’ve liked it better had I followed it exactly. I omitted ginger and nutmeg, replaced honey for the molasses, raw cane sugar for Splenda, unsweetened vanilla almond milk for milk, liquid egg whites for the egg, and unsweetened applesauce for canola oil. I also reduced the milk down to 3/4 cup, and increased the pumpkin to half a cup. It was good, but never got particularly crispy on the edges. It was decent once it had toppings-and my kids ate it, and they eat nothing. It made four large waffles-so you might need to increase based on your families size.
This recipe came out perfectly with some minor changes–I do not use Splenda and didn’t see that it was a Splenda-centric recipe so when I got to adding the sweetener part, I substituted 1/4 c. light brown sugar. I also left out the molasses altogether because I didn’t want it to be overly sweet. I also doubled the recipe for our family’s needs. The waffles turned out very fluffy, with just the right amount of pumpkin and spice flavor.
These are delicious waffles. They do need a hair more spice though. I upped the cinnamon to 1 heaping tsp, nutmeg to 1/2tsp and added about a 1/4tsp cloves. My family gobbled these up asking for more.