Pumpkin cranberry waffles recipe

Pumpkin Cranberry Waffles (Photo by Deb Lindsey for The Washington Post)

These waffles are a smile-inducing way to get you back in gear the morning(s) after your holiday feast, and to use up leftover pumpkin puree and cranberries while you're at it. But more than that, they have so much holiday spirit - bejeweled with cranberries and fragrant with homey pumpkin spices - and they are so easy to make, you'll want to enjoy them throughout the holiday season.

You can feel good about eating them often, because they give you all the comfort-food satisfaction you expect yet are considerably better for you than a typical waffle. First, they are made with whole-grain flour; I use whole-grain pastry flour to create an exceptionally soft, tender texture, but you could use regular whole-wheat flour if you prefer. A few tablespoons of wheat germ in the batter add a hearty texture, toasty flavor and concentrated nutrition. Pumpkin puree provides quintessential holiday flavor and hue and also contributes moisture and richness, allowing for less added fat in the batter. Cranberries heighten the seasonal cheer healthfully, and rather than being laden with white sugar, these waffles are gently sweetened with deeply flavorful pure maple syrup.

You can make the batter a day ahead and keep it in the refrigerator; or cook the waffles, allow them to cool, wrap them individually and freeze them in a zip-top bag. Then just pop them into the toaster for a convenient, warm and satisfying way to fuel you through the holidays.


Pumpkin Cranberry Waffles

4 servings (makes 4 large or 8 small waffles),

Serve with maple syrup.

MAKE AHEAD: The batter can be made and refrigerated a day in advance. The waffles can be cooled, wrapped individually and frozen for up to 1 month. Reheat in the toaster or toaster oven.

From nutritionist and cookbook author Ellie Krieger.


1 cup whole-wheat pastry flour

3 tablespoons toasted wheat germ

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/8 teaspoon salt

1 cup well-shaken low-fat buttermilk

1/2 cup pure pumpkin puree

2 large eggs

3 tablespoons pure maple syrup, plus more for serving

1 tablespoon canola oil or other neutral-tasting oil, plus more for the waffle iron

3/4 cup fresh or frozen cranberries, each cut in half or quartered, as needed


Whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a mixing bowl.

Whisk together the buttermilk, pumpkin puree, eggs, 3 tablespoons of maple syrup and 1 tablespoon of oil in a separate bowl until well combined. Pour into the flour mixture, stirring just enough so that no dry ingredients are left, then stir in the cranberries.

Brush a waffle iron with oil and preheat it according to the manufacturer's directions. Ladle enough of the batter to cover three-fourths of the surface of the waffle iron, close it, and cook for 3 to 5 minutes, until golden brown. Repeat with remaining batter.

Serve hot, with maple syrup passed at the table.


Per serving: 270 calories, 8 g protein, 42 g carbohydrates, 7 g fat, 2 g saturated fat, 95 mg cholesterol, 350 mg sodium, 6 g dietary fiber, 15 g sugar


Author Information:

Ellie Krieger writes a healthful-eating column for Local Living and a weekly Nourish recipe for Food. She is a registered dietitian, nutritionist and author and hosts public television's "Ellie's Real Good Food." Her most recent cookbook is "You Have It Made: Delicious, Healthy, Do-Ahead Meals."

Special to The Washington Post · Ellie Krieger




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