Pumpkin Waffles with Cranberry Honey

Canned pumpkin is always in season to prepare this delightful waffle recipe for your next brunch. Cranberry honey sauce adds a sweet, tangy flavor to this less than 30 minute breakfast treat.

Pumpkin Waffles with Cranberry Honey
Servings: 16 Yield: 16 waffles Prep 10 mins Cook 10 mins


  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups whole-wheat flour
  • 1/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 cup canned pumpkin
  • 1 large egg
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 egg whites
Cranberry Honey:
  • 3/4 cup honey
  • 1/4 cup cranberry juice
  • 1 cup fresh or frozen, thawed cranberries, divided

Make It


1. Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.

2. Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.

3. Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and 1/3 cup water to the flour mixture; stir until a moist batter forms.

4. Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.

5. Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.

Cranberry Honey:

6. Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 343, Fat, total (g): 3, chol. (mg): 28, sat. fat (g): 1, carb. (g): 74, fiber (g): 4, pro. (g): 8, sodium (mg): 386, Percent Daily Values are based on a 2,000 calorie diet.