Pumpkin Buttermilk Waffles with Cranberry Honey Syrup

Waffles prepared from flour, whole wheat flour, sugar, baking powder pumpkin pie spice, baking soda, salt, buttermilk, canned pumpkin, egg, canola oil, vanilla extract, water and egg whites. Waffles are topped with warm cranberry honey sauce.


  • 1-1/2 cups Flour
  • 1-1/4 cups Whole Wheat Flour
  • 1/3 cup Sugar
  • 2-1/2 teaspoon Baking Powder
  • 1-1/2 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1-1/2 cups Buttermilk
  • 1 cup Canned Pumpkin
  • 1 large Egg
  • 1 tablespoons Canola Oil
  • 1 teaspoon Vanilla Extract
  • 1/3 cup Water
  • 2 Egg Whites

Cranberry Honey Syrup:

  • 3/4 cup Honey
  • 1/4 cup Cranberry Juice
  • 1 cup Cranberries



1. Preheat the oven to 200 degrees F.

2. Place a baking sheet in oven.

3. Add all-purpose flour, whole wheat flour, white sugar, baking powder, pumpkin pie spice, baking soda, and salt to large bowl. Stir with whisk or wooden spoon to combine.

4. Make a well in the center of dry ingredients, set aside.

5. Add buttermilk, canned pumpkin, egg, canola oil and vanilla extract to medium bowl. Whisk until mixture is smooth.

6. Add the buttermilk mixture and water to dry ingredient mixture, gently stir until a batter forms. Let rest.

7. Add egg whites to medium bowl. Beat egg whites until stiff peaks form.

8. Fold egg whites into batter until no white streaks remain.

9. Coat a waffle iron with cooking spray and preheat.

10. Spoon 1/3 cup batter for each 4 inch waffle into waffle iron.

11. Cook 4 minutes or until steaming stops.

12. Transfer waffles to baking sheet in oven to keep warm. Repeat waffle making process.

Cranberry Honey Syrup:

1. Bring honey and cranberry juice to a boil in medium saucepan.

2. Add 3/4 cup of cranberries and cook 5 minutes or until cranberries pop.

3. Stir in the remaining cranberries.

4. Remove from heat and let stand several minutes before serving.

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