Are you a round waffle eater or a square waffle eater? Or are Belgium Waffles your thing? However you eat them, breakfast is always a little bit brighter if you have a plate full of waffles.
Today, Kretschmer is sharing with us their version of a Pumpkin Waffle. So easy to make and perfect for the fall. I know you are going to enjoy this one.
· 1 cup Krusteaz Belgian Waffle Mix
· 1/2 cup Kretschmer Honey Crunch Wheat Germ
· 3/4 cup low-fat buttermilk
· 1/4 cup canned pumpkin
· 3 tablespoons vegetable oil
· 1/2 teaspoon cinnamon
· 1 egg
· 2 tablespoons brown sugar
Preheat waffle iron. If using a nonstick waffle iron, no oil is necessary. If using one that requires greasing, follow manufacturer’s instructions.
In large mixing bowl, whisk together all ingredients until combined. Add 1/3 of batter to center of preheated waffle iron, close lid and bake for 3 to 5 minutes or according to waffle maker instructions. Using a fork, gently remove waffle from iron and serve immediately. Serve waffles with maple syrup, jam or a sprinkle of powdered sugar.
Note: While cooking other waffles, keep prepared waffles warm in 200° F oven.
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